 | Nothing complements a good meal with friends like an exquisite selection of fine cheeses, whether it's a grape leaf-lined platter of ricotta with honey, red pears and roasted chestnuts; a decorative Spanish tile topped with sheep's milk cheeses; or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course describes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. This book is rounded out with 50 sweet and savory recipes for salads, breads and desserts that match deliciously with cheese. List Price: $ Price: $13.96   |
 | The selection of handcrafted cheeses available in the United States is growing all the time, as is the popularity of the cheese course. With 365 varieties of cheese lavishly illustrated and listed in enough detail to satisfy novices and experts alike, this comprehensive guide to all families and nationalities of cheese includes facts about their crafting, and offers advice on seasonal selections, serving and tasting, building the proper cheese plate, sauces, cutlery, and storage. Profiled by region and family, each cheese is pictured in full color and includes optimal pairing suggestions. Appenzel (Swiss), Vieillevie, Gouda, cheddar, and other cheeses are listed with presentation and tasting tips, the best time of day to serve and taste, and prime accompaniments. The book includes an index of cheeses and a glossary of terms. List Price: $ Price: $7.98 |
 | Paul Gayler gives you the necessary confidence to try out his inspiring recipes. With an introduction to cheese covering all the basics, Paul then goes on to provide mouth-watering recipes for every course, even dessert! List Price: $ Price: $13.56 |
 | It is a fact that milk was one of the earliest foods to ever be preserved, and despite the passage of a millennium or two, it seems that we've never lost our taste for this versatile dairy derivative. Cheese adds richness to everything it touches, from scrambled eggs to pizza, noodles and more. So put the fun back into your fondue, forgive that fat, and just say Cheese! List Price: $ Price: $3.96 |
 | Not long ago, few restaurants served a cheese course and supermarkets rarely offered anything but generic, mass-produced cheese. Since then, America has become a nation caught in a bewildering but delicious avalanche of cow, sheep, and goat cheeses, including delectable artisanal and farmstead varieties. In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan’s top restaurants and owner of Murray's Cheese Shop, a Greenwich Village landmark, Murray’s Cheese Shop, guides us through the pleasant predicament of choosing from the myriad offerings from around the world. Sized to slide easily into purse or pocket, The Murray’s Cheese Handbook makes it a snap for readers to: find taste descriptions, prices, and ratings of any of the hundreds of widely available cheeses Kaufelt has evaluated understand the five main types of cheese and get answers to frequently asked questions host a cheese tasting know when a cheese is at its peak or past its prime find lists of top ten cheeses by type and best choices under 5 learn the right way to serve a cheese course In the way that Andrea Immer Robinson’s Wine Buying Guide and Zagat’s made wining and dining simpler and more pleasurable, this practical, passionate handbook opens up a mouthwatering world of creamy, sharp, and tangy delights. List Price: $ Price: $9.06 |
 | From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made. List Price: $ Price: $13.26 |
 | NEW! 130+ sublime recipes oozing of temptation, from soups to pasta, meat & fish to vegetables, sauces to desserts. List Price: $ Price: $19.96 |
 | Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means manufactured. At supermarkets and gourmet shops across the country, handcrafted domestic cheeses have taken the place of factory-processed and imported brands. Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of speciality cheesemakers could be found in America. Today, there are more than 200. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. This book celebrates the cheese-making renaissance, fueled by this explosion of interest. The New American Cheese takes an in-depth look at the art and craft of cheesemaking and includes a history of cheese in this country. More than 50 of America's top cheesemakers are profiled. Includes over 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store and taste cheese; a directory of sources; and an extensive glossary make this book an indispensable guide for amateur cheese lovers and experienced epicures alike. List Price: $ Price: $24.50 |
 | Cheese is a major food trend, and there are more types on display at the supermarket than ever. Cheese helps take some of the mystery out of all those tantalizing new cheeses, and encourages you to try some of the more unfamiliar flavors. Award-winning author Fiona Beckett reveals why cheeses taste so different, what to look for when buying cheese, and how best to store them at home. She also provides specific advice on blending complementary flavors and textures on a cheeseboard, suggests unusual bread and cheese combinations, and most importantly, invaluable information on wine and cheese matching. Whether your passion is for a strong, salty Roquefort, or a soft, creamy Camembert, Cheese is guaranteed to double your enjoyment. List Price: $ Price: $9.06 |
 | A gourmet's guide to cheeses of Britain and Ireland. The directory section of the book covers over a thousand British cheeses and several hundred produces, ranging from leading manufacturers to small farms. The art of cheese making, as well as the products that come from cream cheeses to mature hard cheese, are also explained. List Price: $ Price: $7.98 |