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Interviews | December 1, 2009

Megan: IMG A Meaty Tale: The Powells.com Interview with Julie Powell

1 comment By Megan

juliepowellJulie Powell charmed readers with Julie and Julia, in which she chronicled her quest to cook, in one year, every recipe out of Julia Child's... Continue »
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    Cleaving: A Story of Marriage, Meat, and Obsession

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1 Local Warehouse Cooking and Food- Dairy and Eggs

More copies of this ISBN:

The New American Cheese

by Laura Werlin

The New American Cheese Cover

ISBN13: 9781556709906
ISBN10: 1556709900
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

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, hand-crafted domestic cheeses have taken the place of factory-processed and imported brands.<P>Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of specialty cheesemakers could be found in America. Today, there are more than 200. Like wine from Long Island's North Fork to California's Sonoma Valley, domestic cheeses vary by region, recipe, and family. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. The New American Cheese celebrates the cheesemaking renaissance, fueled by this explosion of interest.<P>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. Author Laura Werlin profiles more than 50 of America's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store, and taste cheese; a directory of mail-order sources; and an extensive glossary make The New American Cheese an indispensable guide for amateur cheese lovers and experienced epicures alike. Seventy-five evocative photos by award-winning photographer Martin Jacobs capture the whole story — from the pastoral dairy farms to the artisanal cheesemakers to the delicious finished dishes.

Synopsis:

In this in-depth review of the history of cheese-making in America, Werlin profiles more than 50 of the top producers and supplies the reader with 80 inventive recipes showcasing the American cheeses being made today. 75 full-color photos.

Description:

Includes bibliographical references (p. 273) and index.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
jlsrpierce, May 17, 2008 (view all comments by jlsrpierce)
Blessed Are the Cheesemakers (From Monty Python's Life of Brian)

I make cheese, run a website and forum at www.CheeseForum.org, and got this book to broaden my knowledge of different American made Cheeses. "The New American Cheese" is a medium sized 1 in/2 cm thick format hardcover reference book with glossy color pages with many pictures. It’s contents is i) the normal intro to cheese, buying storing, pairing with wine etc and appendices, 40%, ii) a listing and summary of American Cheese Makers with logo’s, no pictures, 20%, and iii) cooking recipes with pictures, 40%. If you are interested in artisan American Cheese Makers this is a great book.

Turophile (Lover of Cheese)
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Product Details

ISBN:
9781556709906
Foreword:
Jenkins, Steven
Author:
Jacobs, Martin
Foreword:
Jenkins, Steven
Author:
Werlin, Laura
Author:
Jacobs, Martin
Publisher:
ABRAMS
Location:
New York :
Subject:
Cookery
Subject:
History
Subject:
Dairy
Subject:
Cheese
Subject:
Cookery (Cheese)
Subject:
Cheesemakers
Subject:
Specific Ingredients - Dairy
Subject:
Cheese -- United States.
Series Volume:
9649
Publication Date:
April 2000
Binding:
Hardcover
Language:
English
Illustrations:
Yes
Pages:
280
Dimensions:
9.83x8.14x.91 in. 2.84 lbs.
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