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The All American Cheese and Wine Book Hardcover – April 1, 2003
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This is a very straightforward book, with chapters that include "All About Cheese," and "All About Wine." Here you will find the seven basic cheeses and how they are made, as well as information on winemaking and tasting. In "Bringing Cheese and Wine Together" Werlin gives us her ten basic guidelines as well as lists and charts that reveal clues for perfect matchings of wine and cheese. And then the heart of the book, the pairings of 50 cheese makers and wine makers throughout the US, which displays a real feel for the passion that underlies these two major product categories. These profiles are delightfully matched with recipes Werlin files under Hors d'Oeuvres, Pizzas, Cheese Plates, Cheese Bar, Picnics, and Desserts. This is a beautifully designed book with outstanding photography underscoring all that Laura Werlin has to share. --Schuyler Ingle
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Top Customer Reviews
Although I like wine, I've never gotten much further than "I know when I like it." Among its other virtues, The All American Cheese and Wine Book has an excellent section with advice about cheese and wine pairings. Not just "emmenthaler with riesling" match-ups (though that's there, for us give-me-the-answer simpletons), but educational guidance about how to *think* about the subject: "...red wine will often seem bitter when sipped with many cheeses, because the tannins in red wine are exacerbated by salt and umami. Many cheeses have a good amount of discernable salt, which brings the tannin to the fore." It certainly helped me a lot.
But if you *still* don't want to think about it, each of the recipes has a wine recommendation.
I've only tried one recipe so far, which was excellent: a carmelized onion, bacon, and gruyere fondue. The instructions are relatively simple and easy to follow; no complaints there. In general, the recipes are expansions on the familiar without being too much of a stretch for relatives who don't like "weird stuff," such as cheddar-parmesan crackers, or cherry tomatoes with herbed goat cheese and shrimp. Unfortunately for me, a seemingly high percentage of the recipes use goat cheese -- and we don't LIKE goat cheese in my household. (There would be much screaming if I even tried to serve it.) There's also a tropism towards appetizers and a "cheese plate" rather than full-blown entrees; not that those are bad, but you should know what to expect.
The cheesemaking and winemaker profiles are interesting, in a read-once sort of way.Read more ›
Most Recent Customer Reviews
I love love love this book!!! It pairs wines with cheeses, recipes with wine. It's the works!!!Published 7 months ago by Vershawn Gray
I love this book. Laura Werlin created not only a beautful book, but one that contains clear, useful information that is well organized. Read morePublished on October 1, 2009 by Edward Schwarz
It is a beutiful book with which a cheese lover will be delighted. The photographs are wonderful. The only reason I gave it four stars, not five is that I think it is a bit pricey.Published on August 6, 2007 by Stephen G. Kuhn
This book is full of wonderful and interesting information about cheeses and wines that can go with them. Recipes are fun, if a little complicated. Read morePublished on July 21, 2007 by Lisa Foster