 | | At Gourmet-Food.com one of our fundamental philosophies is the enjoyment of the good things in life and sharing those good things with others. In that spirit, we humbly suggest some of our favorite Books for your enjoyment. | | | |
| | | | As we wish to remain focused on our core business, bringing you the best in gourmet foods, we have provided links to Amazon.com that will enable you to purchase the books directly from Amazon.com on their website. Clicking on any of the 'Buy from Amazon.com' buttons will redirect you to Amazon.com. | | | | | Other Recommended Books | | | | | | | | |
Our Featured Book is
| | | | Laura Werlin's Cheese Essentials: An Insiders Guide to Buying and Serving Cheese (With 50 recipes) |
 | | | | By Laura Werlin | | | | |
| 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 Werlins Cheese Essentialsa comprehensive introduction in a convenient guidebook formatis the extremely useful result.
Werlins book begins at the same place the flummoxed shopper doesthe 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 Werlins passionthe 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 Werlins guidance, youll soon be able to identify a cheese by how it looksand have a good idea of what that cheese will taste like before you even take a bite. Read More... | | | |