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It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese Hardcover – November 6, 2012


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Product Details

  • Hardcover: 240 pages
  • Publisher: Perigee Trade (November 6, 2012)
  • Language: English
  • ISBN-10: 039953766X
  • ISBN-13: 978-0399537660
  • Product Dimensions: 8.3 x 5.6 x 0.9 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,037,639 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Certain corners of the food world accumulate cranky high priests and priestesses, full of solemn proclamations and self-serious warnings about the correct way to make, buy or describe the things we love. Start a conversation about wine or coffee with the wrong person and get ready for a lecture packed with pseudo-science, judgmental snobbery and personal observations passed off as industry gospel. Cheese fanatics can be as bad as any other kind, and many a tedious tome has exacerbated the situation, casting drab shadows where sunlight belongs. And then there are books like It’s Not You, It’s Brie, by Kirstin Jackson. It elegantly wedges through the tedious jargon and pomp of cheese culture. Wielding simile and metaphor like a pair of nunchucks (she compares one strong cheese to 'a mom whose kid was just bullied' and another to an odoriferous 'workout T-shirt'), Jackson leads the reader into the live culture of American cheese in a manner so painless as to be actively pleasurable."—Washington Post

 “At once colorful, funny, delicious, and informative, Kirstin Jackson channels her passion for cheese into a far-reaching exploration of America’s ever-expanding cheese culture. And her creative recipes provide a helpful guidepost for any culinary enthusiast. Jackson is a fresh new voice on the American cheese scene.”
—Liz Thorpe, author of The Cheese Chronicles

“Kirstin Jackson’s It’s Not You, It’s Brie shines a light on the phenomenal American artisan cheese movement. She focuses on the cheesemakers who have led it with their world-class masterpieces. The thoughtful, colorful descriptions of the artists and their amazing cheeses make this book a great pleasure to read. The accompanying recipes promise many more pleasures to eat.”
—Max McCalman, author of Mastering Cheese

It’s Not You, It’s Brie tells the stories of family farmers and talented cheesemakers in such a way that you don’t realize until you are done that you just had a fun, quick, and thorough education on the resurgence of American-made cheese. Never stuffy or pretentious . . . You’ll also come away with a list of great cheeses to seek out and try.”
—Gordon Edgar, author of Cheesemonger: A Life on the Wedge

“Kirstin Jackson tells the story of modern American artisan cheese with obvious passion and originality. American cheesemakers are fortunate to have such an enthusiastic and knowledgeable advocate.”
—Janet Fletcher, author of Cheese & Wine and The Cheese Course

About the Author

Kirstin Jackson is a professionally trained cook, cheese program director, wine bar manager, and published food and wine author. Visit her website, ItsNotYouItsBrie.com.

More About the Author

Kirstin is a cheese and wine writer, consultant, and educator whose fridge and head is almost entirely consumed with cheese. She blames her parents, who took her on trips to the California dairy country at a very young age, for feeding the obsession, and dually thanks them for bringing her back wheels of cheese when she's unable to accompany them on trips. Her culinary school training and time spent cooking in restaurant kitchens has made her an invaluable source in the cheese and wine industry.

Beyond the book, Kirstin publishes her writing in such outlets as the Los Angeles Times, Kinfolk, Edible East Bay and NPR's Kitchen Window. She updates her blog weekly, travels regularly around the country and abroad for research, and lives in the San Francisco Bay Area.

Link to "It's Not You, It's Brie" Washington Post Review:
http://www.washingtonpost.com/entertainment/books/its-not-you-its-brie-unwrapping-americas-unique-culture-of-cheese-by-kirstin-jackson/2012/11/27/1c87f536-3288-11e2-bfd5-e202b6d7b501_story.html

Current information about what classes Kirstin is teaching can be found on her blog and on this site.

Read Kirstin's blog at http://itsnotyouitsbrie.com
Find Kirstin on Twitter: @itsbrieblog

Customer Reviews

4.5 out of 5 stars
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See all 13 customer reviews
If you love to eat cheese, or are a foodie, this book's for you.
Ilona
Jackson's book is an in-depth and engaging look at more than 50 artisanal and farmstead American cheeses.
Garrett M. Mccord
The recipes in the book are stellar, and perfectly straightforward.
Amazon Customer

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Garrett M. Mccord on February 9, 2013
Format: Hardcover
Most cheese books, admittedly, can be about as dry as a musty attic and as entertaining as watching the other kids who aren't yours at a school talent show. Yes, they might be informative, they might be packed full of bucolic pictures, but these epic dairy datamines are made for reference and not leisurely education or reading. The great Fromagian Library has been needing--craving--something more accessible that the everyday cheese lover, curd nerd, and Robiola novice can pick up.

Kirstin Jackson has delivered it with her ticklish new tome, It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese. It's Not You, It's Brie, eponymously named after Jackson's blog, is a whimsical, pop-culture joyride through America's dairylands exploring a bevy of cheeses that--like a season cliffhanger to your favorite show--will leave you hungering for more.

Jackson's book is an in-depth and engaging look at more than 50 artisanal and farmstead American cheeses. While this approach to exploring food isn't novel or new, it's often poorly done. Descriptions can get repetitive and accurately portraying the unique places and people behind a food can often come across as mushy, ersatz, or just plain boring. Jackson is an epic painter of scenery, cheesemakers, and the cheeses they produce.

The cheeses are categorized in a rather unexpected fashion. All too often, cheesewriters try to compartmentalize the complex world of cheese into anywhere between five to eight categories. Jackson breaks the cheese mold and offers range to better explain the varieties: mixed milk, leaf wrapped, Alpine influenced, goudas, and old wheels all get a chance to shine for their own characteristics as opposed to being grouped by age alone.

The book has no pictures.
Read more ›
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3 of 3 people found the following review helpful By Antonius on November 8, 2012
Format: Hardcover
Happened to be at the Pasta Shop in Berkeley when the author was doing an event for American cheese month. And picked up the book. Have to say, the recipe for beer cheddar soup in it is AMAZING!
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2 of 2 people found the following review helpful By SJS on November 15, 2012
Format: Hardcover
The author's blog has been a great educational resource for me over the years as I've learned about cheese. The book is no different - her ability to explain cheese in a non-boring narrative manner persists. I like this book because it's a nice read, and you're actually learning something. And for once, you can actually eat the fruits of your education.
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1 of 1 people found the following review helpful By Ilona on March 9, 2013
Format: Hardcover
This is a witty book that is fun to read and makes the varied culture of cheese produced in the US easily accessible. It's a great guide to understanding different types of cheeses (and how they're different), the process of how they're made and, most importantly, the best way to eat them. It's also a great read to understanding the way small businesses impact communities and the wave of artisanal production. If you love to eat cheese, or are a foodie, this book's for you.
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Format: Hardcover Verified Purchase
I LOVE cheese! Especially triple cream brie. I first came across Kirstin's book at Ferry Plaza Books Passage in San Francisco and was very impressed with her writing style. I just purchased another copy of her book and some brie from amazon.com for a client of mine. If you enjoy smart, savvy, succulent and sassy writing about a variety of delicious cheeses, you're going to LOVE Kirstin's book. Definitely recommend it for your foodie family members, friends and clients. Enjoy!
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By kfroark on February 12, 2013
Format: Hardcover
This is a FUN book. I was easily swept up in the author's enthusiasm and passion for all things cheese. But even more than the fun-ness of the book, it's chock-full of good things to know about cheese: the types, the regions, the farms, the process... the recipes? That's right, I said recipes... and good ones. I love the few that I've tried so far. They highlight the cheeses perfectly, are delicious and fairly easy to make. It's so very annoying to find a great book on food that winds up having too-complicated recipes and hard-to-find ingredients - sort of like getting kicked off the train before getting to the station.

I also like that there is a list of favorite cheese shops found in the back of the book. I plan to visit some soon. All in all, this book is definitely one I'd recommend, it has lots of great information, recipes, resources AND is very entertaining, making it a pleasure to read and a great addition to my library.
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By Joe on February 10, 2013
Format: Hardcover Verified Purchase
It's Not You, It's Brie has provided may hours of informative and delightfully entertaining reading. It's a refreshingly different look at cheese, and my first deep five into the American cheese culture. I've given 10 copies to colleagues and friends with complete confidence they'll enjoy it as much I.
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