Sweets to the Sweet: A Keepsake Book from the Heart of the Home
Author: Susan Branch
This mouth-watering little book answers that age-old question, "what's for dessert?" (Yay!). Here you'll find the extravagant indulgences you need for that special dinner. From old-fashioned layer cakes to rich chocolate mousse - fabulous fruit delights to sensual sauces - these easy recipes will bring out the oooohs & aaaahs that make you feel like the genius that you are.
Interesting textbook: Natural Beauty or Alcoholism and Addiction Cure
All American Cheese and Wine Book: Pairing, Profiles and Recipes
Author: Laura Werlin
They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations—cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc—and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover.
In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource.
The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.
About the Author:
Berkeley, California-based foodwriter Laura Werlin is the author of The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese. Werlin has appeared on Martha Stewart Living Television, Cooking Live! With Sara Moulton, San Francisco's Bay Cafe, and numerous local television and radio segments from coast to coast talking about American cheese. She also writes for national magazines, including Cooking Light, Cooking Pleasures, Fine Cooking, Saveur, Country Living, and Self. Andy Ryan's photographs have appeared in Food & Wine, Food Arts, Wine Spectator, and other publications. He photographed Bugialli on Pasta and Giuliano Bugialli's Foods of Naples.
Library Journal
Food writer and cheese expert Werlin has been published in Cooking Light, Saveur, and County Living magazines. She is also the author of The New American Cheese, winner of the IACP Award for Best Cookbook with an American Focus in 2000. In this follow-up, she covers both American cheese and American wine producers, showing how cheese and wine are made and including easy-to-use guidelines and charts for wine and cheese pairings, a glossary, and a source guide. There are also 50 hors d'oeuvres recipes using cheese. Werlin dedicates the larger part of this substantial volume to in-depth profiles and photos of some 50 small American wine and cheese makers, featuring 100 charming color photos by food photographer Andy Ryan. Although the introductory information and charts are useful, the many pages devoted to step-by-step production techniques and the biographies of the wine and cheese producers will appeal only to those with extraordinary interest in these topics. For larger collections.-Mary Schlueter, Missouri River Regional Lib., Jefferson City, MO Copyright 2003 Reed Business Information.
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