2004 James Beard Award Winner for Single Subject; 2004 IACP Award Nominee for Wine, Beer, or Spirits Category; We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines.
Nearly thirty years after he helped open the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses. Well before the inception of the slow-food and sustainability movements in American cuisine, Wolf had begun searching for a stable of homegrown artisan cheeses. When he began, most decent cheeses were imported from Europe. American-made cheeses were paler, cruder incarnations of their sophisticated cousins. Wolf was part of a small but growing trend to help mature American cuisine, in part by bringing the art of good cheese to American pastures, kitchens, and palates. Today, owing much to those efforts, Wolf is able to provide this guide and recipe book for the ever-expanding repertoire of sophisticated and richly satisfying American gourmet cheeses.
2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobby Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus.
"Ten years in the making, this tome is the acknowledged bible for both neophytes and experts. Now in its record-breaking sixth printing (since 1996), this James Beard Award-winning book received a starred, boxed review in Publisher’s Weekly and raves in countless magazines, newspapers and websites. Jenkins is the master cheesemonger at Fairway in NYC, where every cheese that means business was first imported and engendered publicity for itself. Buy the book here, at its source, and save a few bucks."