May 15, 2010
Compiled by the Wisconsin Milk Marketing Board, this hefty book includes information on choosing, handling, storing, cutting, and cooking cheese, in addition to more than 300 recipeslike Miami Spice Napoleons with Wisconsin Queso Fresco Cheese and Five Cheese Macaronifrom 60 chefs. A list of cheese substitutes, chosen based on flavors and textures, is provided. After the recent spate of cheese guides and memoirs (e.g., Juliet Harbutt's "World Cheese Book", Liz Thorpe's "The Cheese Chronicles", and Eric LeMay's "Immortal Milk" [see p. 89]), readers will appreciate this collection of recipes.
Copyright 2010 Library Journal, LLC Used with permission.
May 15, 2010
The Wisconsin Milk Marketing Board offers a massive cookbook dedicated to all manner of cheese recipes that cannot fail to convince even the most resolutely antidairy partisan that every kitchen must sport a refrigerator full of one of the worlds oldest edibles. Cheeses from the Badger States farms consist virtually of cows milk alone. Goat and cheese varieties still languish in obscurity. These recipes testify to growing American taste for more assertively flavored cheeses such as blue and for less-common Italian varieties such as the liquid mascarpone. Inclusion of a number of Mexican-inspired dishes illustrates the mainstreaming of south-of-the-border cooking even in the upper Midwest. Although this book breaks no new ground and appeals to the most general audience of supermarket shoppers and cooks, it glimpses budding sophistication among both cheese producers and consumers. Color photographs throughout help sell the recipes promised delights.(Reprinted with permission of Booklist, copyright 2010, American Library Association.)