Product Description
In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.

In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan. ... Read more

Customer Reviews (4)

Enjoyable, but limited
I enjoyed reading this book and learned a bit about cheese, but the cheese information is quite limited. The bulk of the book is a list of cheese makers with very limited information about the cheeses they produce, and the information will probably be out-of-date before long. The most useful thing I learned was that shrink-wrapped cheese, like many vendors offer or if you use a Foodsaver, will protect the cheese and allowed it to continue aging, but if all you want is a firmer cheese, use wax paper or cheese wrap which allows the cheese to dry out but retain its current flavor. Plastic wraps keep the surface too moist and encourage spoilage.

A little self absorbed
Some of the more notable boutique producers were omitted or given a too brief review.Not a lot of new ground covered.

Somewhat disappointing
There is a good deal to like about "American Cheeses", by Clark Wolf, but it depends on what you're looking for. I had thought the book would be more concerned with cheese itself....the art of cheesemaking, how cheeses differ, etc., and yes, the book begins with just that. In fact, it's a small part of the book but it's the best part.

Yet most of "American Cheeses" is made up of the author's favorite cheese places in the U.S. to visit and contains LOTS of recipes. In fact, the recipes more or less overwhelm the book, serving as a filler to the rest. Had the author taken us more in-depth about cheese as a history and as a product itself, I think he would have been more successful.

What a friend we have in Cheeses
And he does a great job of introducing us to the farmers, cheese makers and friends he has met along the way.It's not a cheese primer, but a glimpse into how some of the folks who bring us a pretty common product, chese, also care for their animals and the Earth we all share.

Great stories well told.With recipes! ... Read more

Product Description
Cheese lovers have 50 mouth-watering reasons to celebrate! Professional chef Hallie Harron offers up a savory medley of hot and cold cocktail snacks, finger foods, appetizers, and other irresistible cheese bites. Recipes such as Fig and Goat Cheese Crostini, Roquefort Pear Tart, Spicy Ale Fondue, Baked Ricotta with Tapenade, and Marinated Mozzarella Wrapped in Prosciutto are sure to please at any gathering. With enticing full-color photographs and tips on how to select, serve, and cook cheese, this book gives you all you need to start every occasion with your favorite cheese hors d'oeuvres. ... Read more

Customer Reviews (3)

Paired with a bottle of wine this book is indispensable.
If you love wine and cheese then this book is for you.The book does not give any wine pairing ideas, you'd have to find them on your own but what it does have is so many delectable cheese dishes that they're begging for a bottle of wine.

This is a small book, 96 pages and not a full size book.There are only about 50 or so recipes but they are wow.The Brie Bites were phenom and the Parmesan and Shrimp Crostini were to die for.This book is certainly different from The Cheese Plate which had 40+ cheeses I have never heard of and couldn't find at my local grocer.This book has cheeses that you can find in the cheese section of your grocery store.While that may seem plain once you dress them up with Ms. Harron's additions they become extraordinary.

There are not many pictures, the pages are glossy so they will clean up well.Would be a nice gift for a wedding shower given with a wheel of Brie, a cheese knife, cheese plate, etc. maybe even a jar of olive tapenade.

If you want to give gifts there were recipes for Parmesan Biscotti that you could make and the book has presentation ideas included. The Spicy Ale Fondue was excellent for our Super Bowl party and I served it with salted pretzel sticks and I made a beer bread from Tastefully Simple to go along with it.

Overall the cookbook delivers on what it says.

A superb cookbook for cheese lovers and party hosts everywhere
Cheese Hors d'Oeuvres: 50 Recipes for Crispy Canapes, Delectable Dips, Marinated Morsels, and Other Tasty Tidbits is a superb cookbook for cheese lovers and party hosts everywhere. Simple, step-by-step instructions walk the reader through how to create such tasty delights as Mini Swiss Pinwheels, Italian Cheese Torta, Grilled Shiitakes with Taleggio, Parmesan Biscotti, and many more. Gorgeous, full-color photographs of each dip, sandwich, or baked cheese snack illustrate this handy and accessible recipe guide. Especially recommended for Wisconsin cookbook shelves!

Creative Cheese Appetizers
Hallie Harron has provided fifty nice cheese recipes for easy entertaining at cocktail party or quiet TGIF gathering.If you love good cheese, then this is definitely a book for you. Don't miss the Mini Swiss Pinwheels. Elegant yet simple, these treats rely on frozen puff pastry to create a lovely appetizer to freeze for emergency use when unexpected guests come by.Her Spicy Cheesy Totes also rely on puff pastry to create a cute little "purse" full of melty, spicy cheese. They are the perfect foil for Margaritas on the terrace.With cheesy crostinis, beignets, tortes, and tarts, Harron provides recipes for fashionably cheesy small bites that will enhance any party. ... Read more

Product Description
Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
 
After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.
 
For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.
 
Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese. ... Read more

Customer Reviews (8)

Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager Mastering Cheese: Lessons for Connoisseurship from a Maîtr
This book was a gift read by the recipient who found it to be extremely informative and interesting. Because of this I would highly recommend it.It arrived promptly and in excellent condition.

I love cheese
This book provides an excellent entry into the world of cheese...and with gorgeous pictures, it looks great on the coffee table.After recently deciding to embark upon a journey of cheesemaking I purchased this book.I'm only through the first few chapters, but already the insights into the history of cheese and details on different varieties are fantastic.It's a breeze to read and has an odd attractive power of causing all who visit our house to pick it up and thumb through it.My significant other and I have had some great discussions on cheese making...next up research on raising goats!You will love this book if you love cheese and if you know a cheese lover, this would make and excellent gift!

excellent
Great book, with wonderful information done in an interesting way..loved it. I am a future goat cheese maker and love all kinds of cheese.

Bravo!
I'm here to tell you that this book -- "Mastering Cheese" -- is the real, full meal deal, and then some.

I've spent just a few hours with my newly acquired copy and am already certain I will be spending much, much more time with the book.There is plenty here to absorb. A brief history of cheesemaking.An outline of the basic steps in making various styles of cheese.The many elements of "terroir" and their effect on the texture, appearance and flavor of various cheeses.The basic "palette" of cheese flavors and aromas and the chemical compounds responsible for them, along with a glossary of common descriptive terms. Principles for mixing and matching cheeses for a cheese plate.Brief overviews of the cheeses of France, Italy, Switzerland, Britain, the U.S. and other dairy and cheesemaking regions. There is extensive discussion about the growing number of New World artisanal cheeses being made in Oregon, Washington, California, Vermont and elsewhere.A short review like this simply cannot begin to summarize the wealth of information included in this book.In the short time I've spent with it I'm sure I have come nowhere near to taking it all in.

This is the most comprehensive, attractive and readable guide to cheese I have ever seen in the English language.McCalman presents it all with the fervor of a lover and true believer.Above all, he is a powerful advocate for small scale, artisanal cheese production, for restoring the character and diversity of real cheese.As McCalman says in the early going, some people are fortunate enough to find their true calling in life, and he found it in the world of cheese.McCalman is a man with a mission to teach us all about the vast array of cheeses made around the world, how to enjoy them in their peak condition and to appreciate all their nuances. This is his magnum opus.

The book is as rich, creamy and full of life as a perfectly ripe and runny Vacherin Mont d'Or, as dense and mouthfilling as the very best Salers.If you really care about cheese and want to expand your knowledge and horizons, you want to own this book.

I've previously reviewed McCalman's "Cheese, A Connoisseur's Guide," something of a coffee table guide to a rather limited selection of cheeses, marred, in my view, by McCalman's resort to a Robert Parker-like 'point scoring' system that seemed to make no sense at all.This book has no such faults or flaws.It is the book to buy.

Just two teeny quibbles: First, I probably could do without the little "chapter reviews" at the end of each chapter.Yes, these are posited as "lessons," but let's not get too pedagogical!Second, and more of a bother, there does not seem to be a bibliography, although McCalman does refer to a number of other books and I assume he did go to other sources for a lot of the information contained here.I'd love to have a list of sources and the ability to seek them out, as this book successfully piqued my interest in learning more.

This is sweating the small stuff, however; perhaps both points can be addressed in a second edition someday.As it is, this is a really wonderful resource on the subject of cheese.

Wonderful book
I really love cheese, so I wanted to learn a little more about it. This book was perfect. Very in-depth, easy to read, and beautifully illustrated.The information on wine pairings was especially helpful.The author's love of cheese clearly shows.I was so inspired by his description of tasting an Azeitao, that I special ordered one for this weekend to try myself. ... Read more

Product Description
"Wisconsin, with its verdant hills and limestone-filtered waters, was made for making cheese. For more than 160 years, cheese-makers and dairy farmers have been working together to create unparalleled Cheddar, mozzarella, artisan, and other delicious cheeses—more than 600 varieties, types, and styles in all.Wisconsin wins more national and international cheese awards than any other state or country, and you can be sure that its residents have invented just as many ways of enjoying that cheese. With more than 100 recipes—from farmhouse favorites to sophisticated cuisine from top chefs—and packed with cheese trivia, profiles of cheesemakers, and cheese tips, Wisconsin Cheese is the ultimate cheese lover’s resource and a fitting homage to Wisconsin’s rich cheesemaking history. Celebrate Wisconsin Cheese with Recipes Such As:Blueberry Ricotta Coffee CakeWisconsin Three-Cheese Soup with Parmesan CroutonsWisconsin Buttermilk Blue and Asian Pear Salad Santa’s Wisconsin Cheese DelightAsiago Cheese Puffs Wisconsin Cheddar Scones with Smoked TurkeyHook’s Blue Cheese CakeCherry Cheddar Crusted Pork TenderloinWisconsin Gruyère Fondue Fontiago Polenta with Tomato Basil ConcasséeGoat Cheese FudgeMilk Chocolate Cheesecake" ... Read more

Customer Reviews (5)

Fantastic Cookbook using WISCOSIN cheeses...
I purchased this book to give as a give in a Kitchen Swap I was recently involved in.I wanted the person I was giving a gift basked to, to have a Wisconsin cookbook, as she collects cookbooks from every state she visits, and she's never been to Wisconsin yet.This book was perfect...the recipes use cheeses made in Wisconsin, and even include interesting facts and some pictures.I want to get one for myself now.And the recipes look fantastic in it!

Say Cheese!
This book is a must have for any one that loves cheese, cooking and the state of Wisconsin!Not only is this book filled with interesting history and facts about the making of cheese in America's Dairy Land, but the recipes are incredible.These recipes are easy to make and universally delicious.In fact, most recipes have fewer than 5 steps and are don't take that much time to prepare.The authors, Pam Percy and Martin Hintz, bring a great deal of mid-western charm and humor to the material and will remind you why you love cheese.This book is the first thing I pull out when I'm making a meal- whether it be breakfast or dinner- I'm now convinced cheese is the most world's most versatile food.

The Perfect Gift for Cheese Lovers
I finally found a book that's the perfect gift for all my friends and relatives.Not only is the book informative, but the recipes are phenomenal.I have tried at least 10 of the recipes, and all of them have been just great. As someone who spends a lot of time in France as well as Wisconsin, it's great to have a source for some unusual new cheese recipes, for any course, not just appetizers.This is a great book that has rapidly become an essential addition to my cook book collection.

Wisconsin has a long and distinguished history of cheese making
Long known as America's 'Dairy State', Wisconsin has a long and distinguished history of cheese making that includes such standards as cheddar, blue, and Swiss, as well as specialty cheeses. The collaborative work of dedicated Wisconsin cheese enthusiasts Martin Hintz and Pam Percy (who reside on five acres in suburban Milwaukee where they raise two Saanen dairy goats, raise vegetables, chicken and quality, in addition to writing books and articles on travel, history, and food), "Wisconsin Cheese: A Cookbook And Guide To The Cheeses Of Wisconsin" is a 272-page celebration of Wisconsin's contribution to cheesemaking, including more than 100 thoroughly 'kitchen cook friendly' recipes showcasing the nutrition, flavors, and diversities of cheese. From Milk Chocolate Cheesecake; Wisconsin Cheddar Scones with Smoked Turkey; and Open-Faced Sandwich Layered with Wisconsin Baby Swiss, Eggplant, and Peppers; to Spinach Salad with Strawberries and Warm Goat Cheese Rounds; Morels and Eggs 'En Cocotte' with Parmesan Cheese; and Corn-Stuffed Tomatoes with Wisconsin Muenster Cheese, "Wisconsin Cheese" is a series of culinary celebrations that will satisfy any appetite and please any palate. Of special note is the section devoted to 'The Great Wisconsin Cheeseburger' (especially the recipe for Wisconsin Turkey Pizza Burger!). Enhanced with black-and-white photography and historical info bits about Wisconsin cheesemakers, "Wisconsin Cheese" is a welcome and enthusiastically recommended addition to Wisconsin community library cookbook collections in general, and cheese lover culinary reference shelves in particular!

Finally, a Cheese Head's Cheese book!
This book is terrific!The recipes I've tried so far are delightful. What I especially like is that it has such a wide variety of different ideas from appetizers to main courses to desserts all involving real Wisconsin Cheeses!I'm from Wisconsin so it is good to see a book that promotes cheese from the one and only Cheese Head capital of the world!The price is great and the recipes are easy enough to understand.Keep up the good work! ... Read more

Product Description
It is a fact that milk was one of the earliest foods ever to be preserved, and despite the passage of a millennium or two, it seems we"ve never lost our taste for this versatile dairy derivative. In TOTALLY CHEESE, it adds richness, texture and taste to everything it touches: scrambled eggs become an omelette, flatbread becomes pizza, noodles become pasta. And as always, Helene brings a new twist to old favorites like cheeseburgers and cheesecake. ... Read more

Product Description
Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk.
(20080730) ... Read more

Customer Reviews (5)

Wonderful Cookbook
There are many unusual and delicious recipes in this book. Very informative.Makes me want to own a goat.

Great Book
I've made the tomato tapenade and bruschetta so far, and it was exceptional. I am eager to try many more, this book is teeming with great ideas.

The photos are great, and the recipes are clear with very helpful commentary.All of the important things that I look for in a cookbook!

It was also very helpful to learn that goat cheese is one of the healthiest forms of dairy.

Goat Cheese
Maggie Foard's "Goat Cheese" is a beautiful cookbook filled with scrumptous, healthy recipes perfect for any occasion.She educates the reader about the nuances of goat cheese and even guides you to the perfect place to find them.The photographs are lovely and enticing.The book definitely makes a perfect gift for a friend or even for yourself!

A truely amazing book that belongs in everyone's kitchen
From the most experienced gourment chef to the cooking novice, this book is a must have. Each recipe has clear and concise directions with a verykind and straight forward tone. The recipes are delicious and will shine a new light on goat cheese. It was also nice the author included information on where to purchase the best goat cheese without the high prices. This book will ignite the passion for great food, especially dishes incorporating goat cheese as pioneered by Maggi Foard. Overall this book is a true masterpiece that I hope will be enjoyed by many readers.

A book that explores the wonders of goat cheese
I have long been a fan of cheese produced from goat's milk.Don't get me wrong, many of the cheeses that I enjoy on a regular basis are made with cow's milk, still there is something about the taste of a good goat cheese that separates it from the herd (pun fully intended).However, for many years I was forced to purchase the expensive, aged European type as it was almost impossible to find goat cheese made here in the US.Fortunately things have changed in the last decade and local, high quality artisanal goat cheeses are showing up at fine cheese shops and specialty grocery stores from coast to coast.And not just feta and the ultra fresh chevre, but aged goat Gouda, goat blues, goat cheddar and on and on.This book clearly demonstrates the author's knowledge and love of these fine cheeses.

Maggie Foard, a former landscape contractor, was first introduced to fresh goat cheese when she visited a goat farm with her son's first gradeclass on a field trip.Ever since then Ms. Foard (an experienced home chef) used goat cheese in the place of other cheeses in all sorts of recipes.This book is the culmination of that experimentation.

The recipes are separated into seven categories:

*Morning Bread and Pancakes
*Frittatas, Omelettes and Eggs
*Pizzas and Quesadillas
*Appetizers and Sandwiches
*Soups and Salads
*Main Dishes and Pastas
*Deserts

Some of the recipes are imaginative on their own (like the Grilled Lamb Tenderloins stuffed with Eggplant and Feta and the Curried Crab Pancakes with Chevre and quick Tomato and Apple Chutney) but most will be familiar to all but the beginning home cook.Maggie's genius lies insubstituting one of the hundreds of available goat cheeses for the types used in more common versions of these dishes (such as the Pesto Pizza with Goat Cheese or the Roasted Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto).The recipes are well thought out and her use of the titular ingredient is highly commendable.

The last chapter is titled "The Beginner's Guide to Goat Cheese".The author succeeds in simplifying the dizzying varieties and types of goat chesses available without "dumbing it down".I am a little surprised that this chapter was not placed at the beginning of the book, where it would serve as a great introduction to this food.However, the last few pages list websites, retailers, producers and books related to this subject which I was very thoughtful parting gift for the reader.

The quantity of the photographs will be a delight to the reader.Good photography isn't cheap and almost every dish has a corresponding photograph.The quality of the photography is very good, but not great in my opinion.Some were beautiful (the shot of the Farmhouse Eggs with Tomatoes, Black Beans and Cheddar for example) and all are warm and inviting.However, many used the popular "very shallow depth-of-field" technique and often my eyes roamed the photo looking for the spot that WAS in focus (as in the Artichoke and Chicken Cannelloni where everything is out of focus except a tiny bit of cheese in the middle of the dish).I know that I am being picky but really great food photography can transform an ordinary cookbook into a work of art.

On top of everything, goat cheese is good for you, or at least better for you than cow's milk cheese, according to the author.This is a wonderful book and I am very glad to own it.I highly recommend it.

Great Goat Cheeses of the World (2 Pound) by igourmet.com ... Read more

Product Description
Cheese is one of the most popular foods around today, whether it's used in cooking, served as a course before or after meals, or just part of a healthy snack. As part of a nutritious diet, it's chock-full of calcium, which studies show might even aid in weight loss. Now, in Cheese, Glorious Cheese!, cheese lovers everywhere can enjoy all the benefits of their favorite ingredient with more than seventy-five unique and tasty recipes, all using cheese.

From soups and salads to entrées, appetizers, and even desserts, Cheese, Glorious Cheese! presents recipes that explore a wide array of varieties and flavors of cheese. Whether you're serving a casual lunch of Fennel, Orange, and Arugula Salad with Ricotta Salata or Corn Soup with Manchego Kernels, or a festive dinner of Beef Tenderloin with Roquefort-Mascarpone Sauce and Spinach Risotto Mold with Pecorino Romano, there are many options to please any cheese lover. In addition, there are side dishes such as Roasted Cauliflower with a Roquefort Crust, Eggplant Strata with Herbed Goat Cheese, and Lentils with Beets and Feta, as well as desserts like Toasted Pound Cake with White Cheddar Ice Cream and Apple Chutney and Gingery Pear Cheesecake.

Included throughout are easy-to-follow tips for choosing, storing, and substituting cheeses, and recipes for vegetarians as well. Whether using local, store-bought, or artisanal cheeses, the recipes are user-friendly. Cheese, Glorious Cheese! is the perfect resource for easy-to-use and mouthwatering recipes for every occasion.Amazon.com Review
Founder of the Mozzarella Company, a specialty-cheese store, and author of The Cheese Lover's Cookbook and Guide, Paula Lambert is ideally suited to offer attractive cheese recipes. In Cheese, Glorious Cheese, she does just that, providing over 75 recipes, such as Mushroom Soup with Gruyère Crust; Pork Tenderloin with Smoked Cheddar-Tortilla Stuffing; and Spinach Risotto Mold with Pecorino Romano. Though global in scope and featuring cheese from countries worldwide, the recipes lean toward Italian and the American Southwest. There are occasional lapses, like a pasta dish that includes marinated provolone with Romano, pesto, and potatoes, and--for this reviewer's taste--a few too many recipes, like Baked Brie Bombay, in which cheeses that shouldn't be heated or liquefied are. That said, most of the formulas, which include those for desserts like Nutty Chocolate Cream Cheese Pie and Gingery Pear Cheesecake, are tasty and easy to do, and should be especially handy when it's time to entertain. --Arthur Boehm ... Read more

Customer Reviews (2)

GOOD OLD COMFORD FOOD/CHEESE
Read the whole book on a short flight from Houston to Denver, and had to prepare the mashed potatoes with caramelized onions and Fontina cheese the same day. All recipes are wonderful, easy to prepare and stand out for any ocasion.

Cheese is my downfall! If it's yours too...This Book's For You!
I met author Paula Lambert almost by accident while strolling the aisles of the January 2007 San Francisco Fancy Food Show at Moscone Convention Center. As owner of the Mozzarella Company in Dallas, TX she was there with her staff promoting their gourmet artisan cheeses and I spied her two books at the back of the booth. I bought them both on the spot, and only recently discovered that Cheese, Glorious Cheese! was a newly released effort.
Right away I dove into the recipes and I must say that I loved the easy to understand format. Right away I tried the noteworthy Eggplant Strata with herbed goat cheese recipe. It is great as either a side dish or for a vegetarian entrée.
Also of great interest to me are the broiled Zucchini Rolls with herbed ricotta and gruyere filling. I love growing my own zucchini, but what gardener doesn't suffer from an occasional over-production and this recipe is just the answer to a different way to use up all those abundant squash mid-summer brings!
There are so many more great sounding recipes I have yet to try out, such as Christiana's Lemon Risotto, a stir-free style described as "ancient" from her friend's native Piedmont region of Italy. And, since fresh Dungeness crab is still in season here in Moss Beach, California, I think I'll try the Crab-Avocado Tostadas with Queso Blanco next! I only wish there had been more photos, but instead the author left more room for the recipes.
... Read more

Product Description
With almost thirty easy-to-follow recipes and complete instructions, And That’s How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and the follow the recipes to make it yourself without additives, preservatives or chemicals. Your family and friends deserve the best and now you can give it to them with And That’s How You Make Cheese! ... Read more

Customer Reviews (25)

This is a great book
I now know why great cheese is expensive - it is hard to make! I have made a few cheeses from this book and have been happy with the results.

A great source of misinformation
Recipe books that contain significant mistakes are pretty much useless for beginners. (like checking that the pH of 90 degree milk is 8.6.If you've got whole milk with that pH, you should throw it out).

You can get better information from a Google search.Don't waste your money on this book.

good companion to Home Chese Making
I found that this book was great in conjunction with Home Cheese Making - I found that to be a little more specific than my style, and this was a little more relaxed. I don't think this book is good as a primary resource, but paired with another book or sources on the internet, it's great!

It's true that there were some typos, but I was prepared for them after reading other reviews here.

Did Anyone Proofread The Final Manuscript?
I bought this book and Ricki Carroll's "Home Cheese Making" at the same time. Do yourself a favor and skip this book. Buy Ricki Carroll's instead. The difference in price is $5, but the difference in accuracy and professionalism of the two books are lightyears apart.

Not only are there typos in this book, but true mistakes that will doom your cheesemaking efforts. A couple of examples: using 3 oz of starter in the Colby recipe; adjusting the acidity of the mozzarella to 8.6pH. What other gotchas are in this book for the unsuspecting cheesemaker?

Skip it.

A new hobby that's fun for kids too.
I am not even sure how I happened upon this book, but I ended up buying it out of curiosity. It's been a great little guide to making some great cheeses. The best part is that I was able to get our kids involved and make some of their favorite cheeses. Most Americans have no idea how cheese is made. But, my kids now do and they ask all the time when the last cheese we made will be ready to eat. Everything we've made has been excellent so far. If value is the most important thing, this is worth far more than its price in toys or knowledge. ... Read more

Product Description

Customer Reviews (7)

Excellent book for beginner cheese maker
Have made several of the cheese recipes. They are easy to follow, time lines given are accurate excellent product.We have goats so have milk to use to make the cheese with, but they give ideas for using store bought milk too. There are even recipes to make cheese out of the whey so you don't waste anything! I love it. As a homeschooling, homemaking mom, any book that can teach me a trick or two is worth the money spent. You can visit my website at[...] for other Amazon books that I really like.

An essential !
Great book if you are thinking about trying to make cheese in your own kitchen.My husband has used it to make several batches of cheese and the recipes are easy to follow and have turned out very tasty!

Beautiful and mmmmgoooodd
I hate Ricki Carroll's book.So there.

And I did not come to this book as a virgin cheesemaker, so I don't know really how helpful it would be for a beginner but I think *anyone* could follow these instructions and make good and glorious cheeses.

If you are new to cheese, know that cheese is a forgiving thing, that there are always options, and that most of the time, the results are edible no matter what.

This book has been a great resource and an inspiration for me.

Light on.
I agree with the first reviewer, Andy, this book looks nice
but for information on home cheese making you can't go past
Ricki Carroll's book.

Little Content
The book is like one of those $5 cookbooks with lots of pictures and little content.If you'd like to learn how to make cheese consider Carroll's book. ... Read more

Product Description

Customer Reviews (3)

Kudos to the Wisconsin Milk Marketing Board!
In collaborating with chefs or foodies, the unanimous answer to my question of "what ingredient can't you live without?" is cheese. This dairy product is a staple component of many award-winning dishes worldwide and brings people from different social classes and cultures to one table. Cheese has the remarkable ability to be as sophisticated as it can be and still be a simple afternoon munch for a hungry toddler. With its numerous varieties of flavor, texture, and form, it is no wonder cheese has become the champion it is today.

//The Great Big Cheeses Cookbook// is in many ways a celebration of the ingredient. With a compendium of recipes from over 60 world-class chefs, featuring more than 300 classic and modern cheesy delights. My tried and tested favorites are the Creamy Risotto with Wisconsin Cheeses, Asiago Cheese Puffs, Sea Scallops with Orange Parsnip Purée and Wisconsin Gran Queso, Wisconsin Cheese Straws, Gorgonzola and Caramelized Onion Pizza and Chef Philippe Schmit's Mascarpone Savarin with Pears and Chocolate Sauce. These creations are sure to whet any cheese-lover's appetite. Clifton Fadiman once said "Cheese is milk's leap towards immortality" and this book is filled with delectable recipes that will immortalize anyone.

Reviewed by Kaye Cloutman

Wisconsin Cheese at it's finest
As a newly appointed Chef Ambassador to the Wisconsin Milk Marketing Board I've been working overtime incorporating a variety of Wisconsin cheeses into my menus.It's been great to have this collection at my fingertips to go through and see what has already been created utilizing the wonderful flavors and varieties of Wisconsin Cheese.

This inspired collection of recipes are every bit as good as their pictures and descriptions.I've made several recipes, most notably the Chocolate Moussecarpone Tarts which were well received at our last Catering function.The simply addition of rich creamy mascarpone cheese to melt chocolate gave a velvety richness to the tart as well as a beautiful presentation platform atop the chocolate tart shell. That's just one of over 300 classic and modern recipes presented within the cookbook from celebrated chefs across the country.Classics such as fondue, or Wisconsin Cheese Straws blend well with Steak and Gorgonzola Thyme Crust followed up with Wisconsin Cheddar Peach Shortcakes.

Cooking with cheese comes easy if you follow the opening pages of the cookbook.It walks you through choosing, handling, storing, freezing and cutting and trimming the cheese. You are also given a "Perfect Pairing" guide at the end to help with pairing cheese with suggested wines and beer. There is even a Cheese substitutions guide to assist if you are in a bind.If you don't have Brick then try Havarti or Muenster and if your Pasta dish is lacking in Parmesan then try grating on some Asiago.

Where cheese comes from truly matters, and unless you have quality milk you can't produce quality cheese.No matter how happy the cows are in California; the difference is that Wisconsin has Happy Cows AND Happy Customers.

A compendium of recipes from over 60 world-class chefs
The Great Big Cheese Cookbook is a compendium of recipes from over 60 world-class chefs, featuring more than 300 classic and modern cheesy delights. From Asiago Cheese Puffs to Wisconsin Cheese Straws, Spiced Apple Grilled Havarti Sandwiches, Greek Shrimp with Feta and Tomatoes, Gorgonzola and Caramelized Onion Pizza, and more, these creations are sure to whet any cheese-lover's appetite. (Some of the recipes call expressly for Wisconsin cheeses - although cheese substitutions can be made). Step-by-step instructions and beautiful, full-color photography enhance The Great Big Cheese Cookbook. An absolute winner for the cookbook collections of anyone who enjoys the many distinctive tastes of cheese.
... Read more

Product Description
If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them—like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn.

Max McCalman is one of the world’s foremost experts on these matters. As the maître fromager (or “cheese master”) at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese—ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world’s greatest cheeses (and what those cheeses are) at home.

The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world—where they’re from, what they look and taste like, their perfect wine accompaniments—so that you can become a maître fromager in your own right.Amazon.com Review
Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaurant, provides real help. The Cheese Plate, written with David Gibbons, offers introduction to the world's cheese repertoires, cheese manufacturing and finishing methods, how to choose cheese and pair it with wine and other foods, and more--all of which is sensibly and accessibly presented. Without attempting a comprehensive investigation, McCalman nonetheless touches all the necessary bases, providing just the right blend of fundamental and sophisticated counsel.

Beginning with chapters that explore cheese creation--a fascinating partnership of animal, terroir (place of origin), and skills honed over the millennia--the book then provides succinct buying, storing, and serving advice. (Buying rule No. 1: cultivate a cheese monger.) Here and throughout, McCalman offers a wealth of diverse investigations like the Seven Degrees of Ripeness (1, too young; 4, peak; 7, "fuggedaboudit") and Is Shrink-Wrapping Bad for Cheese? (yes, cheese must breath); he also provides informative asides on cheese makers like Britain's famed Neal's Yard Dairy, plus cheese-plate blueprints for breakfast, lunch, and dinner. A final section profiles McCalman's favorite cheeses, country by country. With color photos, a glossary, and list of resources, the book is an exemplary place to begin or further a cheese-at-home education. --Arthur Boehm ... Read more

Customer Reviews (14)

Excellent read for cheese lovers
I am a lover of cheese.I've dabbled in cheese making at home and have even taken a Cheese Certificate Course but still learned a lot from this book.I find it to be quite thorough and approachable and if it had been up to me I would have recommended this as one of the texts for the class.

The book includes sections on the history of cheese, the basics of cheese, the cheese making process, buying, storing, and serving cheeses, tasting, pairing cheeses, and constructing a cheese course.I found the first three sections to be interesting, but the most comparable to other books I have read like Cheese Primer and American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses, but it's the chapters on serving, tasting, and pairing cheese where this book really shines.What I love about the book is that it's the perfect balance of theory and practical, hands on tips.The author also mentions that he only shares pairings that he himself has confirmed works which I appreciated.Overall the sections are tremendously educational and I felt that even someone like me who has done a lot of cheese tasting was still able to learn things and refine my knowledge.Basically, you'll find a lot of information here that is well written and researched and some of it that I haven't seen elsewhere.

The bottom line is that this is a fantastic book.If you're looking for specific pairing and cheese course suggestions you will find that here as well as a lot of principles, theories, and suggestions to help you craft plates and pairings on your own.I highly recommend it for a cheese lover's library along with books like The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses, Cheese Primer and [[ASIN:1931498776 American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses].

Too detailed...not for the amateur.
This book covers a lot about cheese, it is certainly for the dedicated cheese connoisseur and not the amateur.There were 6 different assorted cheese tastings (similar to wine tastings).Each tasting had 6-7 different cheeses on each plate. Out of the 42 cheeses listed I could only find 4 of them.These were specialty cheeses that you'd have to actually purchase online or a cheese store.I live in the mid-west and we don't have such stores.I also wouldn't spend the money to, it was just too high brow for me.

The cheeses listed were Perail, Durrus, Isores, Taleggio, Cedar, Valencay, Coolea, Llangloffan, Monte Enebro, and Reblochon just to name a few.Perhaps see if you can find at your cheese store before purchasing this book.It wouldn't do you much good to have the book and then not be able to purchase the specific cheeses mentioned for all the tastings.

The author considers American cheddar an abomination and says the only real cheddar is Keen, Montgomery or Reade's.

HTH. The book itself has high gloss pages, good pictures, 232 pages. The print is brown text on white pages so some might have trouble reading it.

Mad Max....
I really am not sure what I was looking for from this book, but I didn't find it. I guess I was looking for a book to give me a full spectrum view of fine cheeses (I don't have any fine cheese experience).Max certainly goes over the entire spectrum of cheeses, however his seriousness and dedication to cheese gets in the way from being able to communicate with a cheese amature like myself.Overall, the book had too much detail and although I wanted to learn about cheese, the book couldn't hold me attention and I didn't get me the education I was looking for.

The Best Yet
I am a relative newcomer to the world of cheese. While I have read several books on cheese, this is - by far - the best introduction and guide to the world of cheese that I have found. Thank you!

The nice and useful book
Every cheeselover must have this book. This is not the standard cheese encyclopedia and cookbook. Max wrote it with the passion and full involvement into his great job. ... Read more

Product Description

Slice it, dice it, melt it, shred it-or just eat it plain. There's no wrong way to savor the deliciousness that is cheese. But, as Adams and Barlow show, there are plenty of right ways to enjoy it.

Bake Gruy are on top of French Onion Soup. Crumble Gorgonzola into Pear and Candied Pecan Salad. Fill Lemon Crepes with mascarpone. Then overload Lasagna with cream cheese, cottage cheese, Parmesan, and mozzarella. Lead your stomach toward bliss with these recipes and more in 101 Things to Do with Cheese.

Product Description

Customer Reviews (3)

A great choice if you like cheddar, but lacks variety
Obviously, this book was created by the Tillamook marketing department.Tillamook primarily makes cheddar cheese.Therefore, the vast majority of the recipes in this book are cheddar cheese, either medium, sharp or extra sharp.There are 5 recipes for Colby jack, a few for cream cheese, and a very small number for other types of cheese.By and large, this is a cheddar cheese cook book.The lack of non-cheddar recipes I think is a negative for the book.

With any cookbook, finding the ingredients can be a problem.In general, that's not a huge issue with this cookbook, as many of the recipes just call for medium or sharp cheddar cheese.In the Pacific NW, you can use Tillamook.In other locations, I'm sure any medium or sharp cheddar (as the recipe calls for) would do.There are a few recipes calling for exotic Tillamook cheddars which my grocery store certainly doesn't carry - ie garlic white cheddar cheese and smoked black pepper white cheddar cheese - but that is the exception, not the rule.In general, the recipes are pretty simple, and the non-cheese ingredients are available at any grocery store.

With this book, you can eat cheddar from morning 'til night.There are appetizer, soup, salad, fish, dessert, breakfast and pizza recipes.There are no less than 25 mac 'n' cheese recipes!On the one hand, it's a little hard to sort out the great recipes from the mediocre.On the other, there are plenty of choices.

The book is enjoyable to flip through.Probably 1/3 of the recipes include a photograph of the cooked concoction.

Cheeselovin' Heaven
If you like cheese, you need to buy this cookbook. In fact, if you are mildly interested in cheese, you should buy this cookbook. My wife and I received this as a gift and have not stopped trying recipes from it! So far, our favorite is Hazelnut Crusted Salmon with a Cheddar Pesto sauce with brown rice. We are very excited to keep trying new recipes... so many induce drooling and a trip to the grocery that I can barely keep the cookbook out of my hands!

The photography is worth it alone
I would say this book is almost cruel - if you are on a diet ;-)
The photos are gorgeous, the recipes are hunger inducing.
If you are a Tillamook lover, you have to see this book. ... Read more

Product Description
Gujarat is one of the most prosperous States of India. Gujarati people love their feasts and festivals and no such occasion goes without special preparations in their kitchens.


Gujarati cuisine is a vegetarian gourmet's dreams come true. It is a vegetarian wonder with complete nutrition derived from leafy vegetables prepared in innumerable variations and subtly flavored with spices. Simple, practical, down-to-earth and wholesome, Gujarati cuisine truly reflects the heart of the state..............

Introduction 6
CHAKLI 15
UNDHIYU 18
DAAL PARATHA22
DAL DHOKALI 25
GUJARATI KADHI 29
KHAMAN DHOKLA 32
KHANDVI 35
KHICHU 38
KAKDI NU RAITU 40
KHAJOOR NA GHUGRA 43
OSMAN 46
RINGAN NU OLOO 49
SUKAVNI 51
TINDORA NU SHAAK 54
CHHUNDO 57
GUNDA 59
MASALA PURI 62
SHRIKHAND 65
TREVTI DAAL 68
TOOR DAAL 71
VANGI BATATA BHAJI 74
VAGHARELO BHAAT 76
KHAMAN KAKDI 79
LASANIYA BATATA 82
LILVA NU BHAAT 85
MAKAI NA BHARTA 88
MASALA SUPARI 91
ASOONDI 94

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Print ISBN: 978-0-557-60378-7 ... Read more

Product Description
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though. This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point. ... Read more

Customer Reviews (8)

This book is essential for cheese makers
I made my first own cultured buttermilk and used it then for making quark. It worked and was delicious!

The book contains a short introduction into cheese making and gives an idea what is necessary when you start to make your own yoghurt and cheese. The instructions are clearly written and easy to understand. This book contains a few recepies and some hints of how to use the self-made cheese products and what better not to do.

I like this book and would recommend itfor beginners and more advanced cheese makers.

Really excellent starter book!
I purchased a few books on cheese making at the same time as this one.Just getting back into all of these "back to basics" skills that I played with in the 60's & 70's.My grandson read all the books with me and this was the one that he liked the best of the lot.He is new to all of these ideas and he had no trouble at all following the recipes and the procedures through.

I learned some new things as well, but then I am no expert!Delightfully written, well thought out and easy to follow along.

I also need to add that we've had such good service from Amazon when purchasing our items ... great way to shop for the unusual type items that we like.

Good Overview of Cheese making
This book covers the basics.Some recipes list all the ingredients, but are missing the specific measurement requirements.
Reading the authors' bio, I not quite sure he is an 'expert' in cheese making.Seems like he just pumped out 'another book' on a topic.
Provides a good list of resources for items, but I found cheaper/better sources via a standard web search.

great book
Wouldn't it be a great accomplishment if you could make your own cheese, butter and yogurt at home? With Richard Helweg's book, The Complete Guide to Making Cheese, Butter and Yogurt at Home, it's actually possible for you to make these dairy products at home. It enables you to make cheese, butter and yogurt from scratch. Each and every stepis explained in a very methodical process.

Making these diary products from scratch seems like an overwhelming task. This book is only for people who are passionate about making food from diary products. The author has done a marvelous job of writing this book. He explains the use of every complicated ingredient. Along with the main recipes, he has slipped in other recipes we may later find useful.

Even the most inexperienced novice can turn out gourmet quality products
Whether from cows, goats or sheep, milk has been a mainstay of the human diet from antiquity to the present day. The use of milk to make cheese, butter and yogurt is a part of every human culture in every part of the world. Now in the outstanding 'Back To Basics Cooking' series from the Atlantic Publishing Group, even the most inexperienced novice can turn out gourmet quality products with the help of Richard Helweg's "The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply". Beginning with the basics of equipping the home kitchen with the necessary tools and ingredients, "The Complete Guide to Making Cheese, Butter, and Yogurt at Home" is a thoroughly 'user friendly' 288-page instruction guide for making basic and cultured butter; basic and frozen yogurts; and a culinary wealth of soft and hard cheeses. Of special note is an entire section dedicated to terrific recipes for those 'make it yourself' butters, yogurts, and cheeses. Superbly enhanced with an extensive resource list, a glossary, a bibliography, and an index, ""The Complete Guide to Making Cheese, Butter, and Yogurt at Home" truly lives up to its title and is enthusiastically recommended for both personal and community library instructional reference collections. ... Read more

Product Description
Cheese is a major food trend, and there are more types on display at the supermarket than ever.Cheese takes some of the mystery out of all those tantalizing new cheeses, and encourages you to try some of the more unfamiliar flavors.Delicious and irresistible-Cheese celebrates one of the most heavenly natural foods you can buy. Award-winning author Fiona Beckett reveals why cheeses taste so different, what to look for when buying cheese, and how best to store them at home.She provides specific advice on blending complementary flavors and textures on a cheese board.While cheese is wonderful enjoyed on its own, Fiona gives us some exciting and unusual bread and cracker recipes to enjoy with cheese, a foolproof recipe for fondue, and her family's all-time favorite cheesecake.

Whether your passion is for a strong salty Roquefort, or a soft creamy Camembert, Cheese is guaranteed to double your enjoyment. ... Read more

Product Description
The author offers a brief history of cheese, explains the basic procedures with milk (pasteurising, souring, adding rennet, separating curds and whey, moulding, drying), the supplies and equipment needed, starter cultures, and the basic cheese press, plus easy-to-follow cheese recipes. ... Read more

Customer Reviews (2)

Out of Print -- Try Two Others!
I bought this book along with two others, "And That's How You Make Cheese!" by Shane Sokol and "Cheesemaking Made Easy" by Ricki and Robert Carroll. I liked all three books, but this one is now out-of-print.

If you are a beginner looking to make some of your first cheeses, I recommend "And That's How You Make Cheese!" by Shane Sokol. This book is very easy to follow and has recipes for all of the more popular cheeses, 30 of them, I think. If you have some practice under your belt and want to try some of the more obscure cheeses, order "Cheesemaking Made Easy." There are more recipes for cheeses you may not have heard of before, but this book may be a little confusing if you are beginner.

All of these books are good, and will help you make good cheeses right in your kitchen. Please check out these other two that are available and are similar.

An invaluable book for the beginner cheese maker
This is a great book for anybody who loves cheese. I was a total cheese maker novice when a friend who is a chef told me about this book. It is perfect. I found many of the recipes practical and basic. There were several labeled as easy and fairly easy, which gave me the confidence togive them a try. I really enjoyed the history of cheese and other tips,such as storage, uses, yield, etc. This is an invaluable book for thebeginner cheese maker. Experienced cheese makers would love it also. It's abeautiful book with excellent photography. I hope to see a series ofcookbooks by this author. ... Read more

Product Description
Create non-dairy substitutes for many of your favorite cheeses right in your own kitchen-Liptauer, brie, havarti, Gruyere, colby and more.Truly innovative recipes for more than just macaroni and cheese! ... Read more

Customer Reviews (120)

Satisfaction!
As a vegan, I find I miss cheese more than meat. This book provides yummy cheezy options with mostly common ingredients.

Excellent book
This book came in good condition for a used book.The recipes are great.

Yum
We have tried 2 of the recipes now and both have been Great!My daughter is dairy sensitive and this is just what she was craving.

I Can't Believe it's not Cheese!
I adore this book! The recipes don't taste exactly like cheese--but they're not supposed to. Instead, they have a delicious, unique taste all their own that is reminiscent of cheese. The author has taken great care to provide alternatives for almost every cheese or cheesy recipe out there. It has been instrumental in weaning me off dairy products, as cheese was the last thing to go.

Bad nutritional info
I've had this book for a few years now; there are a couple of recipes I've tried and liked, but my family did not.Recently I was looking through it, deciding whether to give it to the used book store or not.I noticed that the book marks the following recipes as "Gluten Free": Baked Stuffed Shells, Kugel, Sweet Noodle Pudding.The recipes do not call for gluten-free pasta, but for regular pasta.Those recipes are NOT gluten free.As one who has celiac disease, I would hope nobody would try to make those dishes for me!The author did not do her research on what 'gluten free" means. ... Read more