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Comment: 2003 Stewart, Tabori, & Chang Pub. hardcover. Missing dust jacket, but has same picture on cover. 1/8 inch light tan spot on page edges. No writing or highlighting!
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The All American Cheese and Wine Book Hardcover – April 1, 2003


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Hardcover, April 1, 2003
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Editorial Reviews

Amazon.com Review

There's a certain built-in fear factor to be found at any decent wine shop or cheese counter. With The All American Cheese and Wine Book Laura Werlin makes it all go away. This is the author who, with The New American Cheese, so ably demonstrated the fact that terrific cheeses of international quality are being made in the US. In this second volume she shows the reader how it is possible, with a little foreknowledge, to confront that retail fear and start making exciting choices of wines that will open up cheeses, and cheeses that will reveal the true nature of wine. You will find yourself moving gracefully from "Oh my God!" to "What a friend we have in cheeses!"

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

About the Author

Berkeley, California-based foodwriter Laura Werlin is the author of The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese (STC 2000), which won an IACP Award for best cookbook in the American category in 2001. Werlin has appeared on Martha Stewart Living Television, Cooking Live! with Sara Moulton, San Francisco's Bay Cafe, and numerous local television and radio segments from coast to coast talking about American cheese. She also writes for national magazines, including Cooking Light, Cooking Pleasures, Country Living, and Self. Andy Ryan's photographs have appeared in Food & Wine, Food Arts, Wine Spectator, and other publications. He photographed Bugialli on Pasta and Giuliano Bugialli's Foods of Naples (both STC).
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Product Details

  • Hardcover: 336 pages
  • Publisher: Stewart, Tabori and Chang (April 1, 2003)
  • Language: English
  • ISBN-10: 1584791241
  • ISBN-13: 978-1584791249
  • Product Dimensions: 10 x 8.4 x 1.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #226,706 in Books (See Top 100 in Books)

More About the Author

Laura Werlin is a highly respected authority on cheese. As the author of four books on the subject, each of which have been honored with an award, including a James Beard, IACP, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese, Werlin is frequently invited to lead professional--and consumer-level seminars and classes at events, including the prestigious Food & Wine magazine Classic at Aspen, the Santa Fe Wine & Chile Fiesta, and The Cheese School of San Francisco. She is also often asked to judge food and wine competitions across the country, including the American Cheese Society annual cheese competition and most recently the Grilled Cheese Invitational in Los Angeles.

Customer Reviews

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Most Helpful Customer Reviews

36 of 37 people found the following review helpful By A Customer on April 16, 2003
Format: Hardcover
Once I made the dreadful mistake of, "This wine's good; this cheese is good, and they'll be good together," and learned that you could ruin a good cheese and a good wine in the time it takes to gag the cheese down your throat. This book is clear and methodical in presenting an actual methodology - not rules - for pairing cheeses and wines. Werlin presents a wonderful framework to start thinking about how to pair cheeses with wines, and then gives you her blessing to go forth and experiment. I think she could make a mint selling poster-sized charts of her suggested combinations to every liquor store and high-end cheese shop in the country. The profiles of cheese makers and wineries will make you want to go on tour of the U.S - and happily, she tells you how to find them (and their goods). However, the book has wonderful photos and descriptions to allow nice armchair traveling too.
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23 of 24 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on December 19, 2003
Format: Hardcover
This is an odd but appealing collection of a wine overview, 50 cheesemakers and winemakers, and 55 recipes.
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.
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Format: Hardcover
I was so surprised of the entire book! Not expecting such wonderful recipes and the wine suggestions were fantastic! I will now have a new Gift for all my friends. Thanks, Barbara Hughes
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Format: Hardcover Verified Purchase
The book arrived on time (as always) and in perfect condition. The photographs are breathtaking. The cheese and wine pairings are informative without coming across as snobbish or too basic. I like the heartwarming photos and stories featuring real people and their lives. The recipes are easy to follow but not so basic, and they are delicious. A lot of thoughts put into this book such as the metric conversion chart, wineries and cheese companies listed by state, and a dictionary of terms. Great buy!!!
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By Mary H. Holen on October 15, 2011
Format: Hardcover Verified Purchase
The book was in very good condition. Nicely illustrated and gives good insight as to what wines to serve with the abundant amount of cheeses on the market. A good buy and have already loaned to a few friends for their enjoyment.
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Frequently Bought Together

The All American Cheese and Wine Book + Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying + The World Cheese Book
Price for all three: $66.03

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