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American Cheese
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Cheese and wine were clearly meant for each other. Most of us have tasted the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc - and know what an ethereal marriage of flavors and textures they are. But as Laura Werlin shows in her new book, The All American Cheese and Wine Book, there is a whole world of wine and cheese pairings beyond these tried and true favorites. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides...
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The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine libraryguiding consumers, retailers, restaurateurs, and food professionals to the full breadth...
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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, and quality of each alphabetical entry, Cheese offers recommendations for the best wine pairings and tips for shopping and storage, as well as advice on assembling a perfect cheese plate.
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In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections...
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