Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere (Hardcover)

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Editorial Reviews

Amazon.com Review

Founder of the Mozzarella Company, a specialty-cheese store, and author of The Cheese Lover's Cookbook and Guide, Paula Lambert is ideally suited to offer attractive cheese recipes. In Cheese, Glorious Cheese, she does just that, providing over 75 recipes, such as Mushroom Soup with Gruyère Crust; Pork Tenderloin with Smoked Cheddar-Tortilla Stuffing; and Spinach Risotto Mold with Pecorino Romano. Though global in scope and featuring cheese from countries worldwide, the recipes lean toward Italian and the American Southwest. There are occasional lapses, like a pasta dish that includes marinated provolone with Romano, pesto, and potatoes, and--for this reviewer's taste--a few too many recipes, like Baked Brie Bombay, in which cheeses that shouldn't be heated or liquefied are. That said, most of the formulas, which include those for desserts like Nutty Chocolate Cream Cheese Pie and Gingery Pear Cheesecake, are tasty and easy to do, and should be especially handy when it's time to entertain. --Arthur Boehm

From Publishers Weekly

Cheese evangelist Lambert (The Cheese Lover's Cookbook and Guide) returns with a bevy of dishes highlighting the cultured curd. Offering suggestions for everything from appetizers, soups and salads to savory tarts, sides and risottos, Lambert makes a case for cheese eating anytime. Included are a few standards, such as Tortilla Soup and Grilled Sirloin Burgers with Gorgonzola and Heirloom Tomatoes, but the bulk is devoted to new and inventive takes on a number of traditional dishes. Day-old baguettes are repurposed for Gouda Bread Pudding, a hearty dish that gives traditional macaroni and cheese a run for its money. A watermelon and mint salad gets spiked with feta cheese and lemon zest, and butternut squash soup takes on new depth with the addition of gorgonzola cream and chipotle mascarpone. Lambert makes the recipes as simple as possible, using store-bought crust for many of her tarts and quiches, and offering substitute suggestions for when Manouri or Ricotta Salata, for instance, can't be found. The resulting collection is diverse, approachable and likely to become a turophile staple.
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Product Details

• Hardcover: 224 pages
• Publisher: Simon & Schuster (February 6, 2007)
• Language: English
• ISBN-10: 074327895X
• ISBN-13: 978-0743278959
• Product Dimensions: 9.1 x 7.5 x 1 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #63,998 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Cheese is my downfall! If it's yours too...This Book's For You!, February 6, 2007

By	Cid Young "cid4houses" (San Francisco Bay Area, California USA) - See all my reviews (REAL NAME)

I met author Paula Lambert almost by accident while strolling the aisles of the January 2007 San Francisco Fancy Food Show at Moscone Convention Center. As owner of the Mozzarella Company in Dallas, TX she was there with her staff promoting their gourmet artisan cheeses and I spied her two books at the back of the booth. I bought them both on the spot, and only recently discovered that Cheese, Glorious Cheese! was a newly released effort.
Right away I dove into the recipes and I must say that I loved the easy to understand format. Right away I tried the noteworthy Eggplant Strata with herbed goat cheese recipe. It is great as either a side dish or for a vegetarian entrée.
Also of great interest to me are the broiled Zucchini Rolls with herbed ricotta and gruyere filling. I love growing my own zucchini, but what gardener doesn't suffer from an occasional over-production and this recipe is just the answer to a different way to use up all those abundant squash mid-summer brings!
There are so many more great sounding recipes I have yet to try out, such as Christiana's Lemon Risotto, a stir-free style described as "ancient" from her friend's native Piedmont region of Italy. And, since fresh Dungeness crab is still in season here in Moss Beach, California, I think I'll try the Crab-Avocado Tostadas with Queso Blanco next! I only wish there had been more photos, but instead the author left more room for the recipes.

6 of 6 people found the following review helpful:

5.0 out of 5 stars GOOD OLD COMFORD FOOD/CHEESE, May 17, 2007

By	tradess2006 "tradess2004" (Houston, Texas) - See all my reviews

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Read the whole book on a short flight from Houston to Denver, and had to prepare the mashed potatoes with caramelized onions and Fontina cheese the same day. All recipes are wonderful, easy to prepare and stand out for any ocasion.