Laura Werlins Cheese Essentials: An Insider's Guide to Buying and Serving Cheese (with 50 Recipes)

Overview

Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. Laura Werlin's Cheese ...
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Overview

Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. Laura Werlin's Cheese Essentials--a comprehensive introduction in a convenient guidebook format--is the extremely useful result.

Werlin's book begins at the same place the flummoxed shopper does--the cheese counter. After mapping out the basics for navigating this daunting environment, Werlin acquaints you with the cheese fundamentals: the different kinds of milk used, information on rinds and mold, and tips on cooking with cheese, as well as a few words on Werlin's passion--the American artisanal cheese movement. The heart of the book consists of individual chapters on the eight styles of cheese: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind. Following Werlin's guidance, you'll soon be able to identify a cheese by how it looks--and have a good idea of what that cheese will taste like before you even take a bite.
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Editorial Reviews

Publishers Weekly

Approaching a well-stocked cheese counter can be a daunting task even for experienced gourmands, but expert Werlin (The All American Cheese and Wine Book; Great Grilled Cheese) demystifies a global myriad of styles and flavors in this information-rich guide. Organized by style (fresh, semisoft, soft-ripened, surface-ripened, semihard, hard, blue and washed-rind), Werlin systematically explains how each is produced, points out both rare and easily sourced examples of each style, and offers elegant descriptions of the flavors, textures and unique qualities of particular cheeses in each group. A tasting assignment for each chapter encourages readers to taste small quantities of two or three cheeses carefully, with key accompaniments to bring out certain qualities; readers will discover how the sharp edge of lemon juice amplifies the sour tanginess of goat cheese, and that a bit of bacon brings out the smokiness of rich, creamy blue Stilton. Werlin also includes a number of easy recipes, including Brie Toasts with Chardonnay-Soaked Golden Raisins, Comte Pistachio Soufflé and a luscious roasted butternut squash stuffed with Swiss chard and SarVecchio Parmesan. Rounded out with tips on purchasing and storage, Werlin's encouraging, adventurous and comprehensive manual is accessible enough for the merely cheese-curious while offering plenty to discover for those already well-versed in the subject. (Oct.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9781584796275
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/1/2007
  • Pages: 272
  • Sales rank: 640,195
  • Product dimensions: 6.12 (w) x 9.12 (h) x 1.00 (d)

Meet the Author

LAURA WERLIN is a James Beard and IACP Award-winning cookbook author, whose previous books for STC include The New American Cheese (2000), The All American Cheese and Wine Book (2003), and Great Grilled Cheese (2004). Werlin's articles on food have appeared in Food & Wine, Fine Cooking, Saveur, Cooking Light, and Country Living, and she has been a guest on numerous television and radio shows across the country. She lives in San Francisco.

MAREN CARUSO is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Food & Wine, Gourmet, and Bon Appétit magazines, and in more than 50 books, including Stewart, Tabori and Chang's Great Grilled Cheese and Chocolate Obsession.

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Table of Contents


Acknowledgments     5
Introduction     8
Getting to Know Cheese     12
The Eight Styles of Cheese
Fresh Cheeses     40
Semi-Soft Cheeses     72
Soft-Ripened Cheeses     88
Surface-Ripened Cheeses     112
Semi-Hard Cheeses     132
Hard Cheeses     160
Blue Cheeses     182
Washed-Rind Cheeses     206
Entertaining with Cheese     232
Appendix     245
Cheese List     246
Cheese Glossary     249
Cheese Information Resources     255
Small Cheese Shops     256
Metric Conversion Chart     266
Recipe Index     267
Index     268
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