For those whose experience of cheese is confined to Kraft's celluloid-wrapped American this book could open up new vistas. We regret that Misch's recipe file for sauces, fondues, quiches, etc. is so limited, but his guidelines for buying, storing and serving are sound and the cheese lexicon which makes up the body of the book includes loving epiphanies of camembert, brie, roquefort and the other classics and at least a few words on more recherche items -- e.g. Chiberta ""A Basque country beauty. Flavorful and piquant."" Notes on which wines complement particular cheeses are interspersed.