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Cheese

Cheese
Quick and Easy Recipes for Elegant Entertaining
by Lou Seibert Pappas

Chronicle Books, 1996

Considering the more than 2,000 varieties of cheese available, it seems a pity that more cooks don't explore the potential of the tasty and versatile dairy product. This compact collection of recipes and serving suggestions, illustrated with charming watercolors, may help.

Pappas introduces two dozen varieties of both familiar and unusual cheeses, suggests complementary pairings with wines and breads, and offers instructions for preparing three dozen appetizers, salads, entrees and desserts. Included among the selections are a Maritata Soup served at Italian weddings, the hot Mexican appetizer Chile Con Queso, the classic French Onion Soup with Cheese Croutons and a sandwich of Bruschetta with Tomatoes and Asiago.

The book also includes a brief background on how cheese is made, tips on buying and storing, serving and cutting, and entertaining with cheese. For a sample, look for the Whole-Wheat Spaghetti with Leeks and Brie in our Farm Kitchen.

Cheese
Quick and Easy Recipes for Elegant Entertaining
by Lou Seibert Pappas

Wisconsin Cheese
Wisconsin Cheese
A Cookbook and Guide to the Cheeses of Wisconsin
by Martin Hintz and Pam Percy









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