Details
Synopsis
The author covers the stories behind the many new and exciting cheeses that are being produced across America, and includes recipes that showcase them, including Lemon Parmesan Risotto with Asparagus, Chicken Breasts Stuffed with Fromage Blanc, and Marjoram-Scented Panzanella with Aged Cheese.
| Size | | Length: | 280 pages | | Height: | 9.8 in | | Width: | 7.3 in | | Thickness: | 1.0 in | | Weight: | 46.4 oz |
Industry Reviews
"The alluring collection of recipes in the book include those in which the cheese takes center stage, like cheese fondue or macaroni and cheese. In others, like salads, it amounts to a flavorful garnish....THE NEW AMERICAN CHEESE offers about the best, most detailed instructions on how to wrap and store cheese, complete with a chart divided according to type of cheese. It would pay to photocopy it and tack it to the refrigerator door."
New York Times - Florence Fabricant (04/29/2000)
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