The Definitive Canadian Wine and Cheese Cookbook [Paperback]

Gurth Pretty (Author), Tony Aspler (Author)

Book Description

Publication Date: October 11, 2007

Distinctive cheeses, their sources and matchings.

When a cheese connoisseur and an authority on wine pair up, beautiful things can happen. This is certainly the case in The Definitive Canadian Wine and Cheese Cookbook. Gurth Pretty is the author of The Definitive Guide to Canadian Artisanal and Fine Cheese, and Tony Aspler is an international wine consultant and the author of numerous books on wine. Together, these authorities have produced the essential guide to Canadian cheese uses.

A sampling of the delicious recipes in The Definitive Canadian Wine and Cheese Cookbook:

• Smoked salmon with herb and garlic chèvre panini
• The lamb burger with a dragon's roar
• Grilled whitefish with wasabi verdelait-coated soba noodles
• Port cheddar tarte Tatin.

The Definitive Canadian Wine and Cheese Cookbook not only introduces the varied cheeses of Canada, but also matches many of them to locally produced wines. In addition to the 150 recipes, there is a glossary of cheese, a guide to buying and storing cheese, and a section on the principles of matching cheese and wine. This definitive book by Canada's cheese and wine experts is a must-have for cheese lovers everywhere.

(20071201)

Editorial Reviews

Review

It's indeed the 'definitive guide' to wine and cheese. (Christopher Waters The Standard (St. Catharines, ON) )

Aspler and Pretty tell you all you need to know about Canadian wine and cheese. (Bonnie Stern The National Post )

About the Author

Gurth Pretty is a professional chef, food writer, consultant and culinary tourism adviser. He is the author of The Definitive Guide to Canadian Artisanal and Fine Cheese.

International wine consultant, educator and judge Tony Aspler writes for Wine Tidings, Vines and Harper's. He is the author of numerous books on wine, including the bible of Canadian wines, The Wine Atlas of Canada.

(20071201)

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Whitecap Books (October 11, 2007)
• Language: English
• ISBN-10: 1552858960
• ISBN-13: 978-1552858967
• Product Dimensions: 10.9 x 8.2 x 0.8 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,781,911 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

4.0 out of 5 stars Canadian Wine & Cheese Cookbook, September 18, 2008

By 

Glen Powell "Le Gourmet TV" - See all my reviews
(REAL NAME)   

This review is from: The Definitive Canadian Wine and Cheese Cookbook (Paperback)

Length:: 2:35 Mins

Written by Gurth Pretty and Tony Aspler, two heavyweights on the Canadian Wine & Cheese scene; this cookbook wraps up a comprehensive look at cooking with these two ingredients. Dabbler or hardcore, we think that this book should give you the information that you are looking for.

4.0 out of 5 stars You say CANADIAN cheeses!, November 7, 2011

By 

Gourmet Denis "Gourmet Denis" (East cost) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Definitive Canadian Wine and Cheese Cookbook (Paperback)

Wonderful, finally a chef to take the task of revisiting cooking with cheese. Not with any cheese, with Canadian cheese. Some from the rare Canadian cow breed. All without rBGH hormone to be differentiate from most of their USA counterpart.

From Pacific Little Qualicum Cheeseworks on Vancouver Island to Atlantic Farmers Cooperative Dairy of Truro, New Scotia, chef Gurth Pretty travel across Canada to find some of the finest cheese and interpreted the receipt with the suggestion of his wife Joanne. Not the kind of too fancy receipt impossible to do for an average home cook but more simple dishes well explain and easy to follow. His partner in this project, Tony Aspler, make a great job of wine pairing, offering as many as six choice: white, red, sparkling, fortified, beer and even sometime spirit. Who need more?

With such a pleasant job, why only four stars?

As so many time, questionable editing job.

Too many blank space, some time 50% of the page and too big picture. It will be helpful to use such a space to show a series of little photography like those presented in the marvelous book of chef Christian Teubner The Cheese Bible, page 162, 186, 219, 234... which I recommend as well as this one from chef Gurth Pretty. Photography could had been much better too and description of Blue (p. 16) is inaccurate. Even with some question like those, I am a fan of Gurth (and his muse Joanne) which achieve a great job for the promotion of Canadian Cheese.

I recommend it as you will be able to use numerous receipts.