• The All American Cheese and Wine Book: Pairings, Profiles and Recipes

    By Laura Werlin

    Our Price: $18.75
    • Format: Hardcover
    • ISBN-13: 9781584791249
    • Publisher: Stewart, Tabori & Chang
    • Published: April 2003
    In a follow-up to her IACP award-winning 'The New American Cheese,' the food writer and cheese expert offers a guide to pairing the artisanal cheeses now being made across America with the wines produced in boutique wineries all over the country, plus profiles of 50 American cheesemakers and winemakers and 55 recipes for dishes that feature cheese.
  • Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

    By Mary Karlin

    Our Price: $15.00
    • Format: Oversize Hardcover
    • ISBN-13: 9781607740087
    • Publisher: Ten Speed Press
    • Published: August 2011
    "A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.
  • Artisan Vegan Cheese

    By Miyoko Schinner

    Our Price: $19.95
    • Format: Paperback
    • ISBN-13: 9781570672835
    • Publisher: Book Publishing Co.
    • Published: August 2012
  • The Atlas of American Artisan Cheese

    By Jeffrey P. Roberts

    Our Price: $8.95
    • Format: Oversize Paperback
    • ISBN-13: 9781933392349
    • Publisher: Chelsea Green Publishing Company
    • Published: June 2007
    This fully illustrated atlas of contemporary artisan cheeses is organized by region and state, highlighting 345 of the best chesse-makers in the United States today, most of them tiny, family-owned creameries. Each profile describes a cheesemaker; its history; its cheeses, whether form cow, sheep, or goat's milk; availability; location; details on cheese-making process; and suggestions for the best wine and beerpairings. A fine reference. Resources, Bibliography, Cheesemakers' Index, Cheese Lists by Type. Illus., color photographs. 436p.
  • Cheese & Beer

    By Janet Fletcher

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9781449421847
    • Publisher: Andrews McMeel Publishing
    • Published: April 2013
    The booming worlds of artisan cheese and craft beer meet in this first-ever guide, an introduction to two dozen popular craft-beer styles and the cheeses that pair best with them.“Like a lot of cheese experts, I’m convinced that the ultimate companion to cheese is, and always will be, great craft beer. Don’t believe me? Try it for yourself. This beautiful, well-researched and tastefully written tome is the perfect accompaniment to your journey. Cheers!”—Greg Koch, CEO & Co-Founder, Stone Brewing Co. / Stone Brewing World Bistro & Gardens“The rise in cheese connoisseurship has coincided with a delicious growth in quality beer appreciation. Janet draws on her keen palate to describe nuances in the many different beer styles and then recommends great cheese partners for each category. Cheese & Beer is an excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses.”—Max McCalman,author, Mastering CheeseCheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. Enhanced by the author’s reputation as a journalist and cheese authority, the book fills a wide-open niche for consumer guidance in pairing craft beer and cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes: · Style Notes: a description of that beer style—what defines it from the brewer’s perspective, and what to expect from the beverage in the glass. · Beers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR). · Cheese Affinities: In general terms, what types of cheeses pair well with that style and why. · Cheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and why · More Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese.
  • The Cheese Chronicles: A Journey Through the Making and Selling of Cheese In America, from Field to Farm to Table

    By Liz Thorpe

    Our Price: $8.00
    • Format: Paperback
    • ISBN-13: 9780061451164
    • Publisher: Harper Collins
    • Published: August 2009
  • The Cheese Course: Enjoying the World's Best Cheeses at Your Table

    By Janet Fletcher

    Our Price: $9.00
    • Format: Hardcover
    • ISBN-13: 9780811825412
    • Publisher: Chronicle Books
    • Published: July 2000
    The tantalizing array of top-quality cheeses now available, with suggestions for presentation and more than forty delectable recipes for sweet and savory pairings. Resources, bibliography, index. Color photographs. 108p.
  • Cheese Essentials: An Insider's Guide to Buying and Serving Cheese

    By Laura Werlin

    Our Price: $27.50
    • Format: FlexiBind
    • ISBN-13: 9781584796275
    • Publisher: Stewart, Tabori & Chang
    • Published: October 2007
    Acclaimed cookbook writer Laura Werlin's book begins at the same place the flummoxed shopper does - the cheese counter. After mapping out the basicvs for navigating this daunting environment, Werlin acquaints readers with the cheese fundamentals: the different kinds of milk used, information on rinds and mold, and tips on cooking with cheese, as well as a few words on Werlin's passion - the American artisanal cheese movement. The heart of the book consists of individual chapters on the eight styles of chees: fresh, semisoft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind. 50 recipes. Illus., 50 full-color photos.
  • The Cheese Handbook; A Guide to the World's Best Cheeses, over 250 Varieties Described, With Recipes

    By Thomas Arthur Layton

    Our Price: $6.00
    • Format: Paperback
    • ISBN-13: 9780486229553
    • Publisher: Dover Pubns
    • Published: January 1974
  • Cheese Lover's Cookbook and Guide : Over 150 Recipes with Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses

    By Paula Lambert

    Our Price: $10.00
    • Format: Oversize Hardcover
    • ISBN-13: 9780684863184
    • Publisher: Simon & Schuster
    • Published: November 2000
    The owner of The Mozzarella Company comes across with over 150 recipes, with instructions on how to buy, store, andserve all your favorite cheeses. Seventeen color photographs of finished dishes that'll make you want more, more, more! With cheese tables, glossary, bibliography, index. 388p.
  • The Cheese Plate

    By Max McCalman

    Our Price: $10.00
    • Format: Hardcover
    • ISBN-13: 9780609604960
    • Publisher: Clarkson Potter/Publishers
    • Published: March 2002
    A guide to cheeses and cheese tasting by the maitre fromager at the New York restaurants Picholine and Artisanal; oversize with color photos.
  • Cheese Primer

    By Steven Jenkins

    Our Price: $8.50
    • Format: Paperback
    • ISBN-13: 9780894807626
    • Publisher: Workman Publishing
    • Published: November 1996
    Everything you need to know about the hundreds of cheeses that have recently become available in America, with detailed information on all the major cheeses from France, Italy and Switzerland, plus the best of Britain, Ireland, Spain &many other countries. Photos throughout. 608p.
  • Cheese: A Connoisseur's Guide to the World's Best

    By Max McCalman

    Our Price: $17.50
    • Format: Hardcover
    • ISBN-13: 9781400050345
    • Publisher: Clarkson Potter / Publishers
    • Published: August 2005
    Filled with indispensable information from America's foremost authority, Max McCalman, this reference is your road map to exploring the world of fine cheese. As the maitre fromager at New York's Picholine restaurant and author of 'The Cheese Plate,' McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. 'Cheese' profiles about 200 of the world's best cheeses- and only the best- complete with all the practical information you could need and all the fascinating details you could want.
  • Cheeses of the World

    By Bernard Nantet

    Our Price: $25.00
    • Format: Oversize Hardcover
    • ISBN-13: 9780847815999
    • Publisher: Rizzoli
    • Published: October 2005
    Parmesan, Edam, Gouda - these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caephilly, and Manchego? And do you know their flavor, texture, or their origin? This volume, with its rich array of full-color illustrations, presents detailed portraits of some 200 of the most famous cheeses from thirty-seven countries, both in image and text: type, production method, and appearance. The book also establishes a system of classification for more than 700 different kinds of cheeses. Table of Cheeses, Index. 256p.
  • Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings

    By Tenaya Darlington

    Our Price: $12.50
    • Format: Hardcover
    • ISBN-13: 9780762446049
    • Publisher: Running Press
    • Published: May 2013
    The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.