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Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere by Paula Lambert  (2)

The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides) by Judy Ridgway  (1)

The Cheese Course by Janet Fletcher  (3)

Cheese: A Connoisseur's Guide to the World's Best by Max Mccalman  (9)  $22.75

The Cheese Plate by Max Mccalman  (12)  $23.10

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Twenty years ago, Paula Lambert was just your average Texas housewife. But when she became addicted to fresh mozzarella while traveling in Italy only to return home and find there was no fresh mozzarella in Texas, both an entrepreneur and a cheese factory were born. In The Cheese Lover's Cookbook, Lambert shares the vast knowledge she's garnered in two decades at the helm of the successful Mozzarella Company, which now boasts 35 types of cheese and twice as many awards.

Lambert's passion for cheese shines in enticing recipes that draw on her Southwestern, Italian, and Southern influences. The book flows effortlessly between such down-home favorites as Cowboy Cheese Dip (made with Velveeta!) and more adventurous treats such as Baked Gnocchi with Sage-Parmigiano Crust or Blue Cheese Quesadillas with Mango Salsa. Chapters cover brunch through dessert, including appetizers, salads, soups, pastas, vegetables, meats, and breads. For brunch, Ricotta Pancakes with Banana-Pecan Syrup--a moist, fluffy, invitingly rich concoction reminiscent of the famous New Orleans dessert Bananas Foster--fits the bill. Crustless Cheddar Quiche with Onion and Bacon Topping (more like a savory flan than a classic quiche) would be equally satisfying for brunch or lunch. Entrées range from the vegetarian Layered Vegetable Gratin Provencal bound by strongly flavored Gruyère, to tangy Poached Salmon with Feta Mayonnaise, to succulent Rack of Lamb with Goat Cheese Crust. An array of inviting desserts, from the intensely chocolatey Chocolate Cream Cheese Brownies to the wonderfully refreshing Cinnamon-Ricotta Sorbet, rounds out the recipe section.

But this is much more than just a cookbook: it's an informative guide that details the history of cheese, provides nutritional information, and offers tips on how to buy, store, and serve cheese. For the truly ambitious, Lambert includes step-by-step instructions for making both fresh and aged cheese at home. A chapter on pairing wine with cheese takes the mystery out of finding just the right match, and indispensable charts expertly guide those interested in substituting or experimenting with more unusual cheeses. For any cheese lover, this practical and wonderfully entertaining guide is a truly comprehensive resource. --Robin Donovan

Review
Jacques Pepin

There is always something new to learn about cheese, and this is the book to read. Enthusiastic, knowledgeable, and fun, The Cheese Lover's Cookbook and Guide will change, improve, and add variety to your kitchen repertoire.

Steven Jenkins

author of the Cheese Primer

The Cheese Lover's Cookbook and Guide is a joy to me, not only for the expert, cheese-specific information, but also for the numerous, extraordinary recipes. Paula Lambert knows her cheese, and has a remarkable grasp of gastronomy. This book has all my respect and admiration.

Dean Fearing

chef of The Mansion on Turtle Creek

I love Paula's cheeses, we were the first restaurant to carry them, and now The Cheese Lover's Cookbook and Guide shares her brilliance with the rest of the world.

David Rosengarten

host of Taste and co-anchor of In Food Today on the Television Food Network

Paula Lambert, one of our national culinary treasures, has put together a mouthwatering collection of cheese-friendly recipes, both classic and creative. Good as the dishes are, I'd buy the book simply as a basic guide to cheese: it is thorough, clear, intelligent, and concise.

Stephan Pyles

chef, author, and host of the national PBS series New Tastes from Texas

While most people recognize Paula Lambert as one of the most gifted cheesemakers in America, not everyone realizes just what an accomplished cook she is. The Cheese Lover's Cookbook and Guide not only showcases her dedication to the craft of making cheese, but also shares her enthusiasm and passion for life, food, and wine. After reading all the delicious recipes in this book, I have come to two conclusions: (1) I want my last meal on earth to include cheese, and (2) I want Paula Lambert to prepare that meal.

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First Sentence:
CHEESE IS VERY NUTRITIOUS. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
sanitized bowl, sanitized spoon, enameled stockpot, cheese professor, many times without any problem, bloomy rind, mascarpone sorbet, clean plastic wrap, matchstick julienne, mesophilic cultures, tablespoon household bleach, thermophilic cultures, heated serving plate, sanitizing solution, work bowl, adjust the rack, proofed yeast, cheesemaking process, cover with hot water, cannoli shells, ounces fresh mozzarella, food processor fitted, leaves fresh basil, lace cookies, fresh goat cheese Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States,