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Books : The New American Cheese |
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Books : The New American Cheese |
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by: Laura Werlin
Dewey Decimal Number: 641.3730973 EAN: 9781556709906 ISBN: 1556709900 Label: Harry N. Abrams Manufacturer: Harry N. Abrams Number Of Items: 1 Number Of Pages: 280 Publication Date: April 15, 2000 Publisher: Harry N. Abrams Sales Rank: 514522 Studio: Harry N. Abrams Editorial Review: Related Items:
Average Rating:
 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. Rating:  - Don't believe the five star reviews.OK, I admit it. I got tripped up by the many five-star reviews posted for this book. I bought the book without thoroughly reviewing it. The name sounded exactly like the kind of cheese book I was looking for. I certainly won't be taking a cheese tasting trip throughout Europe and see no advantage to learning about cheeses that I can't buy here in Colorado. I love cheese and wanted to know more about the many varieties. Having had wonderful success on the low-carb diet for the last five years, I eat cheese in quantity throughout the day. My favorite cheese recipe is strips of cheese on fried pork skins broiled in the toaster oven. Yummy. They have a bread-like consistency in the center and crunchy edges. I have delayed three days in writing this review of The New American Cheese by Laura Werlin because I didn't want my review to be too harsh. This book made me furious with disappointment. I decided to avoid browsing ahead and be surprised by each chapter, so I started at the beginning. The introduction was fine. The chapter, "How Cheese is Made," was disappointing in its lack of detail, pictures and differences in the manufacturing of various varieties. I could have gotten a better understanding by searching "How is cheese made" on the Internet. Maybe that is how the author did it. The next chapter, "To Your Health," picked up my interest. I never knew cheese naturally contained monosodium glutamate (MSG) and wanted to know more about it. MSG is very unhealthy. Unfortunately, nothing more was mentioned about it. Which cheeses contain MSG and in what quantities? Groan. OK, OK! Where are the descriptions of the many different cheeses? I want to know more about each. I am excited to pick a new cheese to buy and enjoy. The chapter, "How to Taste Cheese," did not produce an interest in any new variety. Where are the detailed descriptions for the many wonderful cheeses? Gone missing. Boring! The chapters, "How to Buy and Store Cheese," "Pairing Cheese and Wine" and "Cooking With Cheese" were OK, I guess. Next came a section with recipes and the detailed history of 24 goat farmers (rough guess of the number), comprising 75% of the book volume. I simply got sick of looking at photographs of goats. I didn't like the goat cheese recently purchased. It tasted like the goat pen smells, and I love Limburger. I wanted to know more about cheese, not goat farms. This book should be given a new title, "The Old American Goat Farms." Who wrote the five star reviews for this book? The goat farmers? The two stars given this review go to the publisher, not the author. The high gloss, heavy weight paper is a five star quality. Color was used generously throughout. The photographs were fine, but I kept wanting to pull the camera back to see the entire cheese dish. The extreme close-ups got very tiring. If you want to know the history of American goat farms, buy this book. Kent Rieske.
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