40 of 42 people found the following review helpful:
Intrigue!, November 28, 2000
The flavor of cheese can be
buttery, rich, pungent, sharp, salty or delicate. Cheese is made from nutritious
milk. The type of milk adds subtleties to each cheese and makes it unique. I
enjoy Mozzarella made from buffalo milk.While I am hardly a Turophile (A
connoisseur of cheese), I may soon become one after reading this book.
"Tyro" is Greek for Cheese and "-phile" means "lover
If you are a border-line
Turophile or are just curious about cheese, I recommend this book very highly.
This is so much more than a cookbook. It is a love affair with cheese! There is
a concise overview of cheesemaking, a collection of over 150 eclectic
cheese-based recipes and a comprehensive list of sources for your favorite
After working in a
specialty store, I decided to try a different cheese as often as I could. I
learned to love smoked Gouda, creamy Havarti with dill, Pecorino Romano from
sheep's milk, blue-veined Roquefort in salad dressing, Provolone in an Italian
salad, Ricotta in lasagna, and lately Mascarpone in Tiramisu. In "The
Cheese Lover's Cookbook and Guide," Paula Lambert provides many unique
recipes using Mascarpone, but how is Marscarpone made? Believe it or not, there
is a recipe on page 73.
Does your mind crave
explanations for how cheese is made? Do you wonder about how cheese was
invented? Will Paula tell you? Yes, and she will also lead you through your own
discovery of cheese making
Finally, you will know the
secrets of Crème Fraîche and discover
how easy it is to make homemade cottage cheese. Yes, Paula Lambert is ambitious
and creative. She has the heart of an artist, the soul of a chef and the spirit
of a cheese artisan. "The Cheese Lover's Cookbook and Guide" is truly
filled with a passion for cooking with cheese.
Paula Lambert also loves to
travel. After spending five years in Perugia, she learned to love fresh
mozzarella. Her search to learn how to make fresh mozzarella resulted in the
founding of "The Mozzarella Company," a cheese factory in Dallas,
Texas. With the guidance of a cheese professor, Paula immersed herself in the
cheese making process and went on to produce thirty-five different types of
cheese. These cheeses are now distributed to restaurants, gourmet stores and
directly to individuals throughout the United States.
Lambert, Cheese Artisan
Paula Lambert has become a
renowned cheese maker. Her cheeses have earned over seventy awards for superior
cheese flavor and consistency. In order to perfect traditional cheesemaking
techniques, Paula traveled to many countries. Her enthusiasm shows how
fascinating the art of cheesemaking can be.
I loved her section on Cheese Classification. She divides
cheese into over 15 categories and illustrates them with common and exotic
cheese varieties. Did you know that Mozzarella is classified as a Pasta Filata
Cheese? I didn't either.
Paula also includes a nutritional breakdown for many
cheeses, a cheese-buying guide, a list for substituting cheese by type, a list
for selecting cheese by flavor and finally a list for selecting cheeses by
country of origin. She includes a helpful section on mail order cheese sources,
complete with Web site information, which is very thoughtful.
There are also many international cheeses you will want to
try. No longer will the cheese section be a daunting place. You will go to the
store with a new confidence and walk right past Velveeta Ville. You may find
yourself asking for Boursin from France (a cheese flavored with herbs and
garlic), Cambozola or maybe even Liederkranz. You will know the difference
between a ripened aged cheese and an unripened fresh cheese. You will know how
to select the freshest cheese and how to store them. When they are just little
piece of leftover cheese, they can start a new life as a wonderful "fromage
fort." (Cheese with garlic, cream, herbs and pepper.)
Most cooks agree: If you find one memorable recipe in a new
cookbook, it is worth the price. In this cookbook, you will find so many recipes
you will love! The picture of the Ricotta Pancakes with Banana-Pecan Syrup may
just inspire you enough to make it the first recipe you want to try. I made them
and they are delicate and almost cake-like. The heavenly sauce is a combination
of pecans and bananas sautéed in butter with maple syrup. I used real maple
Most of the recipes are influenced by a prominent culture
or are influenced by "fusion" cooking. The "Cheddar Cheese Grits
with Roasted Garlic" is definitely Southern." The "Risotto with
Asparagus and Parmigiano" reminds me of Italy. The "Ultimate Cheese
Omelet" is very French. Since Paula lives in Texas, she also has a flair
for using local ingredients. "Southwestern Chile-Cheese Corn Bread" is
an example. Paula's recipes have a touch of sophistication and are easy-to-make
some Cheese Recipes
loved the Bacon, Egg and Cheddar Scones!
Each recipe is presented on its own page, or two. You
hardly ever have to turn a page to complete a recipe. The headings are bold, the
headnotes are interesting, and the instructions start with a few words in a gold
text, which is quite pretty. Paula's writing style is easy-to-read and her
precise instructions are very helpful. The hints on decorating are wonderfully
unique. I loved the dragonflies made from bell peppers on the "Savory
Herbed Cheesecake." These are the types of recipes you will want to add to
your kitchen repertoire. The 16 full-color photo illustrations will inspire you
to go shopping for cheese.
Some of the recipes are modernized classics. "Bacon,
Egg and Cheddar Scones," "Apple Pie with Cheddar Crust" and
"Grilled Shrimp and Smoked Mozzarella Pizza" are good examples. Many
are perfect for Holiday entertaining. "Baked Brie with Mushroom, Walnuts, and Dried
Cranberries," will be spectacular. There are soups for winter and salads
for summer. I just made the Bed & Breakfast style "Bacon, Egg and
Cheddar Scones." They will have you saying: "More Cheese Please!"
This is truly a dreamy cookbook for all cheese lovers.
Thank you Paula, you are
an inspiration to us all!
Traditional Lebanese Cuisine, November 22, 2006
"Having a garden and eating foods in season is our inherited ancestral
tradition of living gently on the earth, using its resources respectfully, and
preparing and sharing food with love. Food, of course, is a central part of
Lebanese culture." ~Linda Dalal Sawaya
Linda Dalal Sawaya presents a cookbook with a beautiful warm personality, filled
with recipes for: Appetizers, Cheese, Yogurt, Butter, Sauces, Soups, Salads,
Lamb, Chicken, Fish, Vegetarian Entrees, Vegetables, Beans, Grains, Breads,
Sweets, Preserves, Beverages, Herbs, Spices and Fragrant Waters.
Fig Jam with Aniseed and Walnuts
Stuffed Grape Leaves with Lamb and Rice
Savory Pastry or Meat Pies
Lemony Lentil Soup with Chard
Rose Water Pudding
Filo Cheescake with Orange Blossom Water
Alice's Kitchen is a world of Lebanese cooking that gives insight into how life
was lived in Lebanon and how a family adapted to buying ingredients in America
while living in California. Linda Dalal Sawaya tells the story with humor and we
learn about how her family maintained their traditions despite a variety of
"Dear, if you make it with love, it will be delicious." ~ Mother Alice
Each recipe is set out in a way that is easy to follow with step-by-step
instructions and plenty of pictures throughout to keep you entertained. The
pictures and the family stories make this book collectible and the recipes bring
the warmth of Lebanese cooking into your home in a way that is very accessible.
The ingredients include spices and herbs like parsley, paprika, cinnamon and
allspice. Lemon juice and olive oil are used throughout the recipes. Pomegranate
syrup and orange blossom water are very easy to find these days, especially
online. Most of the recipes use ingredients you can find at your local grocery
store, but you might want to order some "zaatar."
This book made me long for my childhood overseas when we had Lebanese friends
who always made delicious dinners and taught me to make a spinach dish with
yogurt and cheese. My dad also used to make fig jam from a tree in our backyard.
So, this book was filled with lots of memories and introduced me to a world of
treasured memories as shared by Linda Dalal Sawaya.
As you cook from this book your home will be filled with the scents of fragrant
spices, warm syrupy baklava, rose, lemon, anise, coffee, doughnuts, buttery
cookies, fresh bread, lamb with rice, and of course, garlic!
~The Rebecca Review
Annie's Creamy Deluxe Shells & Real Aged Cheddar
Truly Delicious Mac & Cheese, April 17, 2007
Annie's Creamy Deluxe Shells & Real Aged Wisconsin Cheddar is made
with all vegetarian ingredients and even organic pasta. The sauce is made
from cheddar cheese, cream, whey, dry milk, natural flavors and annatto
The 12-ounce box is enough for two to six people depending on how hungry
you are at the time. We serve this as a side dish with many meals and
normally can get about four to six servings from one box.
When making the pasta, use a large stockpot filled halfway with water
because if you even use a medium to large saucepan, it might boil over.
The instructions say to use a medium saucepan, but I can't recommend that
personally as it always boils over. Once you have the pasta cooked, all
you do is add the packet of creamy delish cheese sauce.
This is probably the only box of macaroni and cheese with information on
where to get a "Be Green" bumper sticker. I also like the cute
"Rabbit of Approval" sticker on the Annie's Homegrown products.
They are all delicious (not overly salted) and you feel good eating such a
~The Rebecca Review