Learn to COOK - Laura Werlin's Cheese Essentials: An Insiders Guide to Buying and Serving Cheese (With 50 recipes)

	List Price: $24.95 Our Price: $16.47 Your Save: $ 8.48 ( 34% ) Availability: Usually ships in 24 hours Manufacturer: Stewart, Tabori and Chang
Average Customer Rating:
Binding: Paperback Dewey Decimal Number: 641.673 EAN: 9781584796275 ISBN: 1584796278 Label: Stewart, Tabori and Chang Manufacturer: Stewart, Tabori and Chang Number Of Items: 1 Number Of Pages: 272 Publication Date: 2007-10-01 Publisher: Stewart, Tabori and Chang Studio: Stewart, Tabori and Chang
Related Items Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker Cheese: A Connoisseur's Guide to the World's Best Cheese Primer The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
Editorial Reviews: Easily accessible information in guidebook format Includes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheese Features a chapter on entertaining with cheese 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.
Spotlight customer reviews: Customer Rating: Summary: Who knew? Comment: Who knew that cheese could be so incredibly interesting and fun? Ms. Werlin's book is an accessible and interesting read and has inspired me broaden my horizons beyond my mundane grocery store dairy case. Customer Rating: Summary: Great overview Comment: This book gives a great overview of the different types of cheeses. I finally decided to become more knowledgeable about cheeses and this is a great first step. Customer Rating: Summary: Laura Werlin's Cheese Essentials Comment: This book is informative, helpful, instructive, and topics are arranged sensibly as well as beautifully. This is a book that can be picked up at any time, opened randomly, and one would find factual information about cheese types with perhaps a bit of history, or a delectable recipe, or instructions on how to care for a specific cheese type. Laura Werlin is a wizard on cheese, a food enthusiast who has common sense in her back pocket at all times. Customer Rating: Summary: Say CHEESE!! Comment: Prerequisite: you want to know about cheese, you love cheese Highlights: 1. colour pictures on each page 2. comfortable printing, editing, and reading (text size) 3. introductions and information of several cheese 4. how to enjoy cheese 5. simple cheese recipe included 6. Not a heavy book 7. Her personal tips on selecting cheese Cons: it covers about 60% types of cheese. Customer Rating: Summary: Best Beginner Cheese Book Ever Comment: This fantastic book would be perfect for anyone who wants to learn about cheese. Laura's eight categories of cheese are an excellent way to approach cheeses and understand just by looking what a cheese is likely to taste like. For example, the categories she uses are: + fresh + soft-ripened + surface-ripened + semi-soft + semi-hard + hard + washed-rind + blue She spends time discussing the common characteristics of cheeses in each category. For example fresh refers to un-aged cheese which are likely to have a creamy flavor and generally a light taste. Soft-ripened cheese softens from the outside in because of a bloomy white rind-- brie is the classic example. This is much, much more approachable for a newcomer than the usual litany of cheese types, names, and places. More Reviews