From Publishers Weekly
Approaching a well-stocked cheese counter can be a daunting task for even experienced gourmands, but expert Werlin (The All American Cheese and Wine Book, Great Grilled Cheese) demystifies a global myriad of styles and flavors in this information-rich guide. Organized by style (fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue and washed-rind), Werlin systematically explains how each is produced, points out both rare and easily sourced examples of each style and offers elegant descriptions of the flavors, textures and unique qualities of particular cheeses in each group. A tasting assignment for each chapter encourages readers to taste small quantities of two or three cheeses carefully, with key accompaniments to bring out certain qualities; readers will discover how the sharp edge of lemon juice amplifies the sour tanginess of goat cheese, and that a bit of bacon brings out the smokiness of rich, creamy blue Stilton. Werlin also includes a number of easy recipes, including Brie Toasts with Chardonnay-Soaked Golden Raisins, Comte Pistachio Souffle and a luscious roasted butternut squash stuffed with Swiss chard and SarVecchio Parmesan. Rounded out with tips on purchasing and storage, Werlin's encouraging, adventurous and comprehensive manual is accessible enough for the merely cheese-curious while offering plenty to discover for those already well-versed in the subject.
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About the Author
LAURA WERLIN is a James Beard and IACP Awardwinning cookbook author, whose previous books for STC include The New American Cheese
(2000), The All American Cheese and Wine Book
(2003), and Great Grilled Cheese
(2004). Werlins articles on food have appeared in Food & Wine, Fine Cooking, Saveur, Cooking Light
, and Country Living
, and she has been a guest on numerous television and radio shows across the country. She lives in San Francisco.
MAREN CARUSO is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Food & Wine, Gourmet
, and Bon Appétit
magazines, and in more than 50 books, including Stewart, Tabori and Changs Great Grilled Cheese
and Chocolate Obsession