The Cheese Book

by Vivienne Marquis, P. Haskell, L. Senelick

Describes hundreds of cheeses, explains how they are made, and shares recipes for appetizers, breads, soup, pasta, rice dishes, souffles, fondues, sauces, main dishes, and desserts

Genres: Food

256 pages, Paperback

First published January 1, 1901

Reviews

[Ben · Rating 4 out of 5]

What a difference from Prudhomme's Lousiana Cooking. This one will stand as the aberration that become American cookery in the late 80s - 90s. Egg Substitutes. Carb, Fat, and Calorie counts. Non-fat evaporated milk. Of course, he ended up living more than another 20 years which probably would not have been the case if he'd stuck to his original style.

[Kevin Malone · Rating 5 out of 5]

Damn this book for getting me into cheese. Comprehensive, easy to follow, and entertaining.