BOOKS by Laura Werlin

Home Cheese Making: Recipes for 75 Homemade Cheeses more books like this

by Ricki Carroll, Laura Werlin (Foreword by)

In 1982, Ricki Carroll published Cheesemaking Made Easy. It sold over 100,000 copies and received praise nationwide, from Bon Appetit ." . . takes the complexity out of making cheese at home. . . a thorough and practical guide" -- to Booklist -- "This is a crisp, no-nonsense introduction to the world of cheese making." International Association of ...

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The New American Cheese more books like this

by Laura Werlin, Steven Jenkins (Foreword by), Martin Jacobs (Photographer)

In this in-depth review of the history of cheese-making in America, Werlin profiles more than 50 of the top producers and supplies the reader with 80 inventive recipes showcasing the American cheeses being made today. 75 full-color photos.

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Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker more books like this

by Laura Werlin, Maren Caruso (Photographer)

Brie and apricot jam on a baguette, spinach and goat cheese on a croissant, blue cheese and fresh figs on crusty Italian bread--this is not your average grilled cheese sandwich! Each of these 50 innovative recipes includes instructions for making the sandwiches on stovetop, grill, or sandwich maker.

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The All-American Cheese and Wine: Pairings, Profiles & Recipes more books like this

by Laura Werlin, Andy Ryan (Photographer)

In her follow-up to the IACP Award-winning "The New American Cheese, " Werlin guides readers to matching the extraordinary artisan cheeses being made across America with the country's own incomparable wines. Full-color photos.

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Laura Werlins Cheese Essentials: An Insider's Guide to Buying and Serving Cheese (with 50 Recipes) more books like this

by Laura Werlin, Maren Caruso (Photographer)

Acclaimed cheese expert Werlin has decided its high time to demystify the cheese-buying experience. This comprehensive introduction in a convenient guidebook maps out the different kinds of milk used, describes the eight styles of cheese, and provides information on rinds and molds.

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