Cheese for Dummies

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Paperback, John Wiley & Sons Inc, 2012, ISBN13 9781118099391, ISBN10 1118099397

About this item

An accessible guide to selecting, cooking with, and making cheese

From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs.

Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them.

  • Explains how to assemble the perfect cheese plate
  • Includes recipes for cooking with cheese
  • Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta
  • Supplemented with a 16-page photo insert

With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

Specifications

Contributed by: Culture Magazine
Publisher: Wiley & Sons, Incorporated, John
Publish Date: Apr 30, 2012
ISBN-13: 9781118099391
ISBN-10: 1118099397
Format: Paperback
Number of Pages: 408
Written in: ENG
Shipping Weight (in pounds): 1.42
Product in Inches (L x W x H): 9.3 x 7.4 x 0.9
Walmart No.: 9781118099391
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Extensive and informative!
5/23/2012

Customer review by CuteEverythingcom

5.0 stars by CuteEverythingcom

I was delighted to get the truly (and literally) amazing Cheese For Dummies book from Laurel Miller, Thalassa Skinner, and the staff of CultureCheeseMag.com, which is published by Wiley. The book includes a forward from celebrity chef Ming Tsai (who I still can’t believe didn’t win the Next Iron Chef), who says that TITLE “should not be overlooked by foodies or self-professed cheese connoisseurs” because it provides “essential information you need in an easy-to-digest format” and “is extremely current, with content you won’t find in other resources.” Cheese For Dummies includes a number of incredible recipes for all eight-courses of any meal, from the simple — “Bistro Salad with Poached Egg and Parmigiano-Reggiano” — to the fancy, like their “New Classic Cheese Souffle.” The book offers both savory dishes — “Pan-Roasted Wild Mushrooms over Cheddar Polenta with Pumpkinseed Oil” or their “Cheesemonger Mac & Cheese” — as well as sweet, like their “Dried Apricot Goat Cheese Tart.” But this is still a “for Dummies” book, not just a cook book, and so it’s cleverly laid-out chapters (divided into easily-browsed mini-sections) include basics — like how cheeses are made, and the main differences between hard and soft cheeses — as well as an entire section of chapters on how to select, serve, and store cheeses. Then, alongside a large and colorful photo section, Cheese For Dummies takes you on a tour across the globe to examine cheeses from every locality. For example, one sub-section discusses the fondue cheeses from the Fribourg-Vaud areas of Switzerland. Mmmmm, molten cheese. Each cheese is described in detail, in colorful terms, which are easily understood: “Gruyere is wiped regularly with brine during aging; this process, combined with the rich native grasses upon which the cows feed, makes for high-quality milk, and thus one of the world’s great cheeses: simultaneously sweet, nutty, and earthy, with oniony or meaty undertones. Use it for just about anything.” Okay, I will. Cheese For Dummies continues with an entire section of chapters on cooking with cheeses for different parts of your meals, pairing cheeses with wines and other foods, and even how to make cheeses at home. And finally — as all “For Dummies” books do — it offers a delightful “Part of Tens,” which in this case includes everything from a listing of “Cheese Festivals You Shouldn’t Miss” and “Ten Cheeses We’d Like You to Try” — along with “Ten of the World’s Most Bizarre Cheeses.” So while I now know to definitely avoid bug-infested Casu Marzu, I will be ordering Washington State’s award-winning, flavor-of-the-month,canned(!) cheeses, Cougar Gold, as soon as I can. And I will soon be savoring one of Utah’s Beehive Cheese Company’s prize-winning creations, like SeaHive, with a rind of local honeys and salts, or perhaps the one smoked with walnut shell smoke, or coated with lavender buds and ground coffee. As you can well imagine, Cheese For Dummies is a book to savor for years of enjoyable eating to come. As Chef Ming says, “Peace — and Good Eating!”

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Would recommend to a friend? Yes
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