The Cheese Course: Enjoying the World's Best Cheeses at Your Table

by Janet Fletcher, Victoria Pearson (Photographs)

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. The Cheese Course is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.

Genres: Cookbooks, Cooking

120 pages, Hardcover

First published May 1, 2000

About the author

Janet Fletcher, a columnist for the San Francisco Chronicle, is the author of numerous books on food and wine. She lives in Napa Valley.

Reviews

[Xyra · Rating 4 out of 5]

My friend was cleaning out her kitchen book shelf and offered me first pick from the ones she was removing. I chose three including this one.

Lately my family has had beautiful cheese plates at our gatherings and I wanted to learn more. this thin volume is helpful and informative with regards to pairings and layout.

[Tina · Rating 4 out of 5]

Good god, I love cheese.

[Amber · Rating 3 out of 5]

I know cheese is an indication of access to luxury, but this book has a sort of pretentious tone that rubs me the wrong way.