|
|
Cheese
& Dairy
 The Cheese Lover’s Companion
Sharon Tyler Herbst and Ron Herbst
In more than 1000 entries, the authors of The Food Lover’s Companion ($24.50 softcover) and The Wine Lover’s Companion ($21.95 softcover) describe cheese varieties and define cheese-making terminology. Appendices list varieties by country and by texture. Alas, no photos. Note: Sadly, Sharon Tyler Herbst died in January, 2007, shortly after completion of the manuscript. Softcover, 541 pp. $19.99.
  Gurth Pretty's Definitive Guide to Canadian Artisanal
and Fine Cheeses
Gurth Pretty
Finally, a book celebrating Canada's cheese makers. Details on the producers
and their cheeses from coast to coast, as well as storage and serving information,
cheese and wine pairings, purchasing the cheeses and thirty recipes developed
with the cheese makers. Softcover 320 pp, $29.95.
 Repertoire
des Fromages du Quebec
Richard Bizier et Roch Nadeau
Although in French it doesn't really matter, as most of us can read food French
as well the layout has a colour photo for each cheese as well as an easy to follow
description. There is so little written in French or English on Quebec cheese
this a must for anyone interested in the area. Softcover, 316 pp, $27.95.
 French
Cheese
Kazuko Masui
Alphabetically ordered profiles and colour photos of more than 350 cheeses make
this the perfect companion for your trip to the cheese shop. Each entry lists
region, method of production, season, appearance, taste and aroma. General information
- wine affinities, storage methods, sources - is also included. Softcover, 288
pp, $27.00.
 The
Cheese Plate
Max McCalman and David Gibbons
The maître fromager of New York's Picholine and Artisinal, Max
McCalman is a wellspring on everything there is to know about cheese
from its history and production to selecting, storing and serving it.His
tips for composing cheese trays for different seasons and his descriptions
of his personal favourites are invaluable. Colour photos. Hardcover,
232 pp, $48.50
 The Cheese Companion
Judy Ridgway Single
While she was updating, Ridgway might have taken a look at some of the fine cheeses
from Quebec. Although it features many of the best known cheeses from around
the world, this is certainly not comprehensive. Colour photos. Paper, 160 pp,
$26.95.
 The
125 Best Fondue Recipes
Ilana Simpson
For those of you who believed that there were only 2
choices for fondue, let me tell you that this book has 123 more suggestions.
Broken down into the most basic catagories of cheese, oil, broth and
dessert
including everything you need to know about fondues sections. Now go
forth and use your fondue pots with renewed excitement. Recipe: Hawaiian
Pork.
Back to top |
|
