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The New American Cheese |
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The New American Cheese |
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by: Laura Werlin
Dewey Decimal Number: 641.3730973 EAN: 9781556709906 ISBN: 1556709900 Label: Stewart, Tabori and Chang Languages: Manufacturer: Stewart, Tabori and Chang Number Of Items: 1 Number Of Pages: 280 Publication Date: April 15, 2000 Publisher: Stewart, Tabori and Chang Studio: Stewart, Tabori and Chang Editorial Review: Product Description: Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means "manufactured"; at supermarkets and gourmet shops around the country, hand-crafted domestic cheeses have taken the place of factory-processed and imported brands. Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of specialty cheesemakers could be found in America. Today there are more than 200. Connoisseurs are following the growth of the specialty American chees business with the same fervor they've applied to fine wines. The New American Cheese celebrates the cheesemaking renaissance, fueled by this explosion of interest. The New American Cheese takes an in-depth look at the art and craft of cheesemaking, and includes a history of cheese in this country. Author Laura Werlin profiles more than 50 of America's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store, and taste cheese; a directory of sources; and an extensive glossary make The New American Cheese an indispensible guide for amateur cheese lovers and experienced epicures alike. Amazon.com Review: Laura Werlin's The New American Cheese isn't just a beautiful and informative book, it's an important resource that, by profiling more than 50 cheese makers in all parts of the U.S., formally welcomes a whole new era of artisanal cheese production in America. More varieties of high-quality, locally made cheeses are available to more people in more parts of the country than at any other time in U.S. history--and, fortunately, the situation is only going to get better. Werlin divides her book into two parts, the basics and the specifics. "All About Cheese" takes the reader through the evolution of cheese making in America: how cheese is made; the health factors; how to taste, buy, and store cheese; how to serve cheese alone and with wine; and how to cook with cheese. Then she gets specific. "Recipes and Profiles" glides between a deep appreciation of the people producing these new cheeses, the cheeses themselves, and the ways these cheeses can be best appreciated as starters and appetizers, in pizzas, pastas, and risottos, and as part of main courses, side dishes, and dessert. The recipe section entitled "Cheese Classics" offers, of course, an irresistible Three Cheese Macaroni and Cheese. There are 80 recipes total, with such standouts as Peppered Goat Cheese Crackers, Polenta with Teleme, Asiago, and Truffle Oil, Cheese Enchiladas with Lime-Tomatillo Sauce, Herbed Sugar Snap Peas with Goat Cheese, and Ricotta-Brioche Bread Pudding. Best of all, Werlin's sprightly, informed prose is underscored by Martin Jacobs's equally delightful photos. --Schuyler Ingle Related Items:
Average Rating:
 Rating:  - Great recipes, great cheeses, great resource!I love this book. I had to buy a second copy for my sister because it's so good. It has a general "about cheese" educational section that's very good, then moves into some delicious, gourmet-inspired cheese recipes, and also includes profiles and contact info on a wide array of american cheese makers. It's truly all encompassing, and a must for any cheese lover! Rating: - Blessed Are the Cheesemakers (From Monty Python's Life of Brian)I make cheese, run a website and forum at CheeseForum org, and got this book to broaden my knowledge of different American made cheeses. "The New American Cheese" is a medium sized 1 in/2 cm thick format hardcover reference book with glossy color pages with many pictures. It's contents is i) the normal intro to cheese, buying storing, pairing with wine etc and appendices, 40%, ii) a listing and summary of American Cheese Makers with logo's, no pictures, 20%, and iii) cooking recipes with pictures, 40%. If you are interested in Artisan American Cheese Makers this is a great book. Turophile ( Lover of Cheese) Rating: - great cheese bookThis book gives an excellent overview of the cheese business by an industry expert who is well respected. Rating: - Cut the cheeseIf you are an American but don't like American cheese, check out this book.
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