American Country Cheese Cookbook

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Description: A memorable collection of recipes and profiles, American Country Cheese will prove to food lovers and good cooks everywhere that America's superb handmade cheeses can rival the best imported varieties in every way. As with America's great wines, America's cheeses have come of age. 

No one is better qualified to celebrate America's fine cheeses than Laura Chenel, whose own goat cheese is celebrated in food circles and on restaurant menus throughout the country. She and coauthor Linda Siegfried explored America's many cheese-making regions to present here the very best from thirty of our finest cheese makers. 

Called specialty, farmstead, farmhouse, or even boutique cheeses, they are increasingly available in cheese stores and fine markets throughout the country. American Country Cheese focuses on each cheese maker's history and technique, and on the special qualities of their cheese. Following each profile are recipes -- more than 150 in all -- developed by the authors to showcase the featured cheeses in simple appetizers and salads, as well as in elegant entrees and desserts. Most of the cheeses in this book can also be ordered by mail. 

And a substitution section offers alternatives in the event the featured cheese is not available, guaranteeing that all the recipes can be made successfully in any kitchen. 

The book's Primer of American Cheeses -- from Cheddar to Chevre, Blue to Brie, Raclette to Ricotta -- links our best with their European precursors in taste, style, and texture. After making such recipes as Smoked Mozzarella and Eggs in Potato Baskets, Corn Cakes with Cilantro Salsa (shown on the jacket), and Asparagus and Walnut Pasta made with two goat cheeses, you'll quickly make American Country Cheese a standard in your kitchen. 

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Condition: Good condition.