Food - Cheese
Wine Diva cookbooks

Books – Food – Cheese

Books 1 to 20 of 21 – Cheese

Laura Werlin’s Cheese Essentials  by Laura Werlin
Whether shopping at gourmet markets or at the supermarket, consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disparity between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. Cheese Essentials, a comprehensive introduction in a convenient guidebook format, is the extremely useful result.Werlin’s book begins at the same place the flummoxed shopper does – the cheese counter. After mapping out the basics for navigating this daunting environment, Werlin acquaints you with the cheese fundamentals: the different

Paperback,  272 pp,  $39.95. Buy now

The Vermont Cheese Book  by Ellen Ecker Ogden
A tour of more than three dozen cheesemakers in a behind-the-scenes exploration of the landscape, people, and cheeses that put Vermont on the global epicurean map. Over the last decade, artisan and farmstead cheesemaking have transformed Vermont into one of the nation’s (and the world’s) most beloved sources of fine cheeses. Ogden describes all the cheeses from all the cheesemakers. Through visits to the farms, talks with the cheesemakers, and descriptions of the cheeses, Ogden illustrates the expert technique and knowledge of craft that have transformed the small state into an influential contributor to the national food scene. 8 color pages, 50 black & white

Paperback,  192 pp,  $24.95. Buy now

A Passion for Cheese  by Paul Gayler
A Passion for Cheese is an invaluable cookbook for anyone who likes cheese. Paul Gayler, with his simple and practical approach, offers every kind of recipe to complement your favourite cheeses and to entice you to try new ones. And especially now, unusual varieties are more commonplace, Paul has revised recipes and included new ones to represent the wide spectrum of international cheese that are now on offer. From simple Goat’s Cheese Pestos and Stilton Bread to stylish starters and indulgent main courses, not forgetting delightful desserts. Enjoy Melting Camembert Fritters on Gooseberry & Green Peppercorn Chutney, or experiment with a Salad of Grilled Lamb Fillet with Lanark Blue & Warm Mint Dressing, try Sizzling Prawns with Sofrito, Pep

Paperback,  192 pp,  $39.95. Buy now

The Definitive Guide to Canadian Artisanal and Fine Cheese  by Gurth Pretty
“The most comprehensive guide to Canadian cheeses ever published.” Chef Gurth Pretty is Canada’s food and beverage ambassador. In his definitive guide, he introduces the country’s cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves. Canada’s fine cheeses cross the country — from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoit-du-Lac; Monforte Dairy’s Toscano; and Emanuela Leoni s Leoni-Grana. There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals a

Paperback,  352 pp,  $41.95. Buy now

West Country Cheesemakers  by Michael Raffael
Charts the development of cheese making in the West Country, from the seventeenth century Cheddar tradition to the diverse modern cheese industry. This book outlines the manufacturing process of each cheese, and investigates the differences between a hand-crafted cheese and an industrially manufactured one

Hardback,  224 pp,  $77.95. Buy now

Making Artisan Cheese  by Tim Smith
More cheese, please! Artisan cheese is all the rage and this new book gives you the instruction to make your own whether it is as a present, for entertaining friends or just for your own enjoyment. Cheese, once the bad boy of the fat-free world is now a delicacy and people are starting to enjoy the world of specialised cheeses more than ever. Cheese making is easy and artisan cheese can make any dinner or cocktail party feel special and sophisticated

Paperback,  176 pp,  $39.99. Buy now

Cheese Room  by Patricia Michelson
A contemporary book about cheese using the author’s recipes and anecdotes to introduce us to a world of cheese which is so much more than just facts and figures. Don’t expect lists of dozens of cheeses but do expect to learn about cheese in a relaxed and informative manner – you can even learn how to make fresh cheese. Great salads, warming soups, ideas for scrumptious suppers and special occasions, the recipes are easy to follow. Patricia’s ‘Travelling Tales’ intersperse the chapters – you will feel as enthusiastic about cheese from round the world as she does when you read these narrative interludes. And not forgetting great ideas for cheeseboards, fondues and how to set up your own cheese and wine tasting at home.

Paperback,  224 pp,  $26.95. Buy now

Macaroni and Cheese   by Marlena Spieler and Noel Barnhurst
Macaroni & Cheese is now being spotted at restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crème Fraîche to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese – it’ll always please.

Paperback,  132 pp,  $23.95. Buy now

The History of Stilton Cheese  by Trevor Hickman
Stilton cheese cannot, by law, be manufactured anywhere else in the world except in the counties of Leicestershire, Nottinghamshire and Derbyshire. Originally marketed from the small town of Stilton, it became known through the activities of Cooper Thornhill, assisted by a cheesemaker, Frances Pawlett. This work tells the story of Stilton cheese

Paperback,   $39.99. Buy now

The Real Cheese Companion: a Guide to Best Handmade Cheeses of Britain && Ireland  by Sarah Freeman
The craft of cheesemaking is currently experiencing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows’ milk and blue cheeses usually associated with Britain, but also soft cheese of the Brie and Camember variety.

Paperback,  256 pp,  $19.95. Buy now

The All American Cheese and Wine Book  by Laura Werlin
Presents American combinations of cheese and wine, including recipes, an overview of basic types of cheese and wine, and profiles of American cheesemakers and winemakers.

Hardback,  336 pp,  $75.00. Buy now

Home Cheese Making: Recipes for 75 Homemade Cheeses   by Ricki Carroll
This classic home cheese making primer has been updated and revised to reflect the increased interest in artisan-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients. Among the step-by-step tested recipes are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, and Prosciutto and Cheese Calzones.

Paperback,  278 pp,  $24.99. Buy now

The Cheese Plate  by Max McCalman
Describes the unique characteristics and tastes of diverse handcrafted cheeses, explaining how to select the best cheeses, what foods to serve with each, and how to create stand-alone cheese courses and special wine-and-cheese pairings.

Hardback,  240 pp,  $48.95. Buy now

Fondues from Around the World  by Eva Klever
Explains how to prepare fondues, tempura, hot pot dishes, and sukiyaki, and provides recipes for cheese sauces, dessert fondues, and other sauces, dips, and condiments.

Paperback,  138 pp,  $20.95. Buy now

The Cheese Course  by Janet Kessel Fletcher
Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep’s milk cheeses, toasted almonds, and oven-dried tomatoes. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. The Cheese Course decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. The Cheese Course is rounded out with 50 sweet and savoury recipes for salads, breads, and desserts that match deliciously with cheese.

Hardback,  108 pp,  $27.95. Buy now

Totally Cheese  by Helene Siegel
What adds vivacity to your vinaigrette and sparkle to your ceviche? What gives your lobster a lift and your sea bass a buzz? What puts the zest in your zabaglione and the twinkle in your tarts? Of course, it’s those dazzling little citrus stars — Totally Lemons. In Helene Siegel’s hands, this ubiquitous flavoring steps out of the background and takes center stage. Those comfy old classics, like Cheesecake or Roasted Chicken, snap to attention with a little lemon in their lives. And the foreigners, like the Avgolemono Soup from Greece or the Tart au Citron from France, will wow the most jaded palette. So let lemons steal the limelight — tonight

Paperback,  96 pp,  $9.95. Buy now

The Cheese Lover’s Cookbook and Guide  by Paula Lambert
Provides instructions on buying, storing, and serving cheese, and collects such recipes as summer vegetable strudel, asiago-stuffed veal roll, and minted marscapone sorbet, all containing cheese as a main ingredient.

Hardback,  388 pp,  $55.95. Buy now

The Cheese Companion  by Judy Ridgway
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to he discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made

Paperback,  160 pp,  $26.95. Buy now

Wisconsin Cheese; A Cookbook and Guide to the Cheeses of Wisconsin  by Martin Hintz and Pam Percy
The first book of its kind from the cheesiest state in the nation. Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common— they’re better with cheese From the well known cheddar, blue, and Swiss to little known artisanal cheeses, a breadth of flavors and varieties from our nation’ s largest cheesemaking center are included in “Wisconsin Cheese,” Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailer

Paperback,  224 pp,  $23.95. Buy now

Cheese: A Connoisseur’s Guide to the World’s Best  by Max McCalman and David Gibbons
The last decade has seen American palates shift from the once ubiquitous green carboard shaker of Parmesan to a growing appreciation of the fine artisinal cheeses increasingly available from restaurants and food markets. At the forefront of this cheese revolution, Max McCalman helped demystify the world of fine cheeses for nearly 30,000 buyers and fans with his 2002 book, “The Cheese Plate, an introduction to serving the world’s most distinctive cheeses. “Cheese brings cheese lovers up-to-date and delves even deeper into the upper echelons of cheese, focusing on the 200 best varieties–“each ranked at or near the top of a 100-point quality scale. In addition to describing the history, provenance, producers, production, appearance, strength,

,  304 pp,  $48.95. Buy now