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Title: The Cheese Course by Janet Fletcher ISBN: 0-8118-2541-8 Publisher: Chronicle Books Pub. Date: 15 July, 2000 Format: Hardcover Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4 (2 reviews)
Rating: 4
Summary: Title as bit of a misnomer
Comment: This is a book carefully produced, the photographs and the introductions to the recipes add to the fun of using the recipes. The book begins with a personal introduction including information on buying and storing cheese, on the selection and presentation of cheeses on a cheese platter, instruments for cutting cheese etc. This introduction is followed by four chapters of recipes using cheese: cow's milk cheeses, goat's milk cheeses, sheep's milk cheeses, and mixed milk cheeses and cheese platters.
While the recipes are excellent, they are why I take exception to the title - many of the recipes are for the salad course. Other recipes are for breads or cookies to accompany the cheese course, some are for excellent marinades for soft cheeses, some for marinades fruits to accompany the cheeses - items like goat gouda with roasted hazelnuts and sherried figs with five alternative cheeses listed make this volume well worth owning.
This is not a book that will introduce you to a wide variety of cheeses, however, it will provide you with many excellent pairings of cheese and fruit, as well as many salads for which a cheese is a necessary ingredient.
Rating: 4
Summary: Beyond Brie en Croute
Comment: This book, beautifully photographed and in the attractive format typical for Chronicle books, is a thoughtful, modern guide that will inspire you to serve cheese. The recipe for the classic party favorite, brie en croute (brie wrapped in pastry) may be missing, but maybe it doesn't even belong in a book that is guided by a love for artisanal cheeses from all over the world that would be smothered by such a preparation. I've tried two recipes from this book so far this summer, the marinated bocconcini (they're miniature balls of mozzarella marinated in oil, oregano, red pepper flakes, capers, parsley, and garlic) and the arugala salad with watermelon and feta, and both were wonderful and easy. If you've looked at your local cheeseshop's selection longingly, wondering how to confidently serve everything from goat cheese (such as the recipe on the cover), to an aged sheep's milk cheese, to trying something new with ricotta, then this is the book for you. It's a good starting point for learning about cheeses, or a good addition to a cook's library that already contains Steven Jenkin's encylopedic Cheese Primer.
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Title: The Cheese Plate by David Gibbons, Max McCalman ISBN: 0609604961 Publisher: Clarkson Potter Pub. Date: 05 March, 2002 List Price(USD): $32.50 |
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Title: The All American Cheese and Wine Book by Laura Werlin, Andy Ryan ISBN: 1584791241 Publisher: Stewart, Tabori & Chang Pub. Date: 01 April, 2003 List Price(USD): $37.50 |
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Title: Cheese Primer by Steven Jenkins ISBN: 0894807625 Publisher: Workman Publishing Company Pub. Date: November, 1996 List Price(USD): $16.95 |
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Title: Cheese by Juliet Harbutt ISBN: 1572232005 Publisher: Willow Creek Press Pub. Date: October, 1999 List Price(USD): $29.50 |
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Title: The World Encyclopedia of Cheese: A Guide to the World's Cheese With a Feast of International Dishes by Juliet Harbutt, Roz Denny ISBN: 0754809927 Publisher: Lorenz Books Pub. Date: June, 2002 List Price(USD): $35.00 |
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