My love of cheese is long-standing. Each year I find more varieties of cheese to enjoy. When I saw a new cookbook all about cheese, I was pleased to have a chance to get my hands on a copy. With the publication being part of basically a series or established brand, my expectations were a bit low. Thankfully, I found a variety of things to like in the book.
The first thing I appreciate about this book may seem a bit obvious. While I appreciate the savings many publishers offer with paperback cookbooks, they don’t hold up well to long-term use. This book by Georgeanne Breannan is solid, heavy and durable. The thick pages will hold up to a lot of use. At a manageable retail price this is a pleasant and unexpected surprise.
I also enjoyed it that the author is an accomplished individual who has raised goats, collected milk and actually made cheese. As a result you will get additional cheese education that goes beyond the basics. I’ve been cooking with wide-ranging ingredients for many years. This book brought some cheeses to make attention that revealed my under-exposure.
On a similar note, one of the hidden jewels in this book lurks far to the back of the volume. On page 205 is a pithy explanation of combinations recommended for different kinds of cheese. In a sense this part of the book summarizes the recipe experiences from a different perspective. The advantage is you can take this brief, well-crafter summary and make your own combinations based on what you have or what’s in season.
The photographs are well done and helpful for completing your own version of each recipe. The photographer has provided illustrative shots for even award winning cookbooks. It’s well known that the visual appeal of food is equally important. The images in the book contribute to the inspiration to complete many of the recipes.
A number of the options are dishes to pair with cheese. After making a number of the recipes it was one of these that stood out as the favorite: Warm Marinated Olives.
The first thing I appreciate about this book may seem a bit obvious. While I appreciate the savings many publishers offer with paperback cookbooks, they don’t hold up well to long-term use. This book by Georgeanne Breannan is solid, heavy and durable. The thick pages will hold up to a lot of use. At a manageable retail price this is a pleasant and unexpected surprise.
I also enjoyed it that the author is an accomplished individual who has raised goats, collected milk and actually made cheese. As a result you will get additional cheese education that goes beyond the basics. I’ve been cooking with wide-ranging ingredients for many years. This book brought some cheeses to make attention that revealed my under-exposure.
On a similar note, one of the hidden jewels in this book lurks far to the back of the volume. On page 205 is a pithy explanation of combinations recommended for different kinds of cheese. In a sense this part of the book summarizes the recipe experiences from a different perspective. The advantage is you can take this brief, well-crafter summary and make your own combinations based on what you have or what’s in season.
The photographs are well done and helpful for completing your own version of each recipe. The photographer has provided illustrative shots for even award winning cookbooks. It’s well known that the visual appeal of food is equally important. The images in the book contribute to the inspiration to complete many of the recipes.
A number of the options are dishes to pair with cheese. After making a number of the recipes it was one of these that stood out as the favorite: Warm Marinated Olives.