The Great Big Cheese Cookbook

Overview


The Great Big Cheese Cookbook is a delectable look at one of the world’s favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including Cheddar, Gouda, Swiss, Mozzarella, Feta, Gruyère, and many more), this book shows you how to make the most out of every cheese. It contains valuable information about selecting and storing cheese, pairing cheese with wine and beer, plus a glossary of cheese terms to help you understand the flavors and definitions. Heavily illustrated,...
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The Great Big Cheese Cookbook

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Overview


The Great Big Cheese Cookbook is a delectable look at one of the world’s favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including Cheddar, Gouda, Swiss, Mozzarella, Feta, Gruyère, and many more), this book shows you how to make the most out of every cheese. It contains valuable information about selecting and storing cheese, pairing cheese with wine and beer, plus a glossary of cheese terms to help you understand the flavors and definitions. Heavily illustrated, this cookbook will be prized for its beauty, practicality, and price.
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Editorial Reviews

From the Publisher

The Gourmet Retailer.com, June 2010
“Every so often a cookbook comes out that is not only a good collection of recipes but is a boon for the industry as well… So it is with great enthusiasm that I trumpet the arrival of a new book that can take its rightful place on the shelf alongside those modern classics, “The Great Big Cheese Cookbook”, a great new resource for cooking with cheese from the folks at the Wisconsin Milk Marketing Board (WMMB)… What is perhaps most exciting about a cookbook such as this one is the business point of view. It lifts cheese off the snack tray and adds it to the kitchen pantry, where it becomes an integral part of the cooking process…. This one is a must-have for any cheese lover or cheesemonger.”

Sacramento Book Review, August 29, 2010
“These creations are sure to whet any cheese-lover’s appetite. Clifton Fadiman once said “Cheese is milk’s leap towards immortality” and this book is filled with delectable recipes that will immortalize anyone.” 

Library Journal
Compiled by the Wisconsin Milk Marketing Board, this hefty book includes information on choosing, handling, storing, cutting, and cooking cheese, in addition to more than 300 recipes—like Miami Spice Napoleons with Wisconsin Queso Fresco Cheese and Five Cheese Macaroni—from 60 chefs. A list of cheese substitutes, chosen based on flavors and textures, is provided. After the recent spate of cheese guides and memoirs (e.g., Juliet Harbutt's World Cheese Book, Liz Thorpe's The Cheese Chronicles, and Eric LeMay's Immortal Milk [see p. 89]), readers will appreciate this collection of recipes.
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Product Details

  • ISBN-13: 9780762434978
  • Publisher: Running Press Book Publishers
  • Publication date: 3/9/2010
  • Pages: 479
  • Sales rank: 715,851
  • Product dimensions: 9.38 (w) x 7.60 (h) x 1.48 (d)

Meet the Author


The Wisconsin Milk Marketing Board is funded by Wisconsin dairy producers, who in 1983 voted to establish a mandatory state milk marketing board to increase demand for dairy products made from Wisconsin milk.
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