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A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese

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Paul Gayler, A Passion for Cheese: More than 130 Innovative Ways to Cook with Cheese (St. Martin's, 1997)

Some people believe that movable type is the greatest invention of all time. Others believe it to be the incandescent bulb. Me, I think they're wrong. The greatest invention of all time? Cheese. Milk and bacteria. And oh so tasty.

There are myriad things one can do with cheese, and you probably haven't thought of them all. Enter Paul Gayler, a British cheese expert, who comes up with some of those you haven't thought of yet. Sure, there are some classic recipes, although Gayler puts a twist on each, but it's the way-out-there stuff that's the reason you want this book. Cheese ice cream? Sensational! Fish and cheese, that longstanding pairing gaffe? Sure you can do it. Desserts that go beyond (sometimes far beyond) the usual ricotta, mascarpone, and cream cheese? You know it.

Cheese, wonder that you are, you can do almost anything, and one does not require either movable type or incandescent light to enjoy you-- though they sometimes help. Highly recommended. ****

Well written, loved the Cannellini Bean Soup with Fontina Gremolata. Not to spicy. Perfect balance.
Also had the Twice Roasted Red Peppers with Feta, Capers & Olives. The guests were all over it. Thoughtful recipes easy to make. I would reccomend this book to lovers of cheese

This book is an amazing read and it kept me alive for hours at a time. The author pours herself into the recipes like a pro. I really like all the new ways i can prepare cheese dishs and good hints and helpful facts. I now can come home after a hard days work and enjoy a wonderfully cheesey meal. I really like this book and i have learned many new cheese recipes, new types of cheese and cool ways to eat cheese, including from your nose. I really like cheese strings but my favorite kind is Tibet cheese.