Cooking Books -> Cheese
The All American Cheese and Wine Book
Ryan, Andy (Photographer)
Stewart, Tabori & Chang
Published: April 1, 2003
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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. 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, Fine Cooking, Saveur, Country... read more
They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and
port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover.
In her follow-up to
the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh,
tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of
overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make
this book an indispensable resource.
The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining
in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.
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