Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere

by Paula Lambert and Paula Lambert

Book Overview

From the owner of the world-renowned Mozzarella Company and author of The Cheese Lover's Cookbook and Guide comes a new collection of delicious, creative, and modern recipes celebrating one of... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 074327895X
• ISBN13: 9780743278959
• Release Date: February 2007
• Publisher: Simon & Schuster
• Length: 208 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.8" x 7.6" x 9.2"

Customer Reviews

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.