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Sources . . .

Books and Periodicals

Some available for purchase (prices denoted, plus tax & shipping where applicable). These are indispensable tools for all tyrophiles and oenophiles! Some copies in stock may be signed. Or books could be “personalized” by the authors, though additional time/costs may be associated for that service. Ask us for details.

  • CHEESE PRIMER - Steven Jenkins - $16.95 -The wild and “no pulling punches” NYC Cheese Guru Steve has written a quick, easy to read reference book to some of the world’s best cheeses & makers. We had the great fortune to host Steven at The Cheese Shop for a book signing in April of 2002!! On your next visit to the Big Apple, stop off at Fairway Markets for a taste & chat.

  • The New American Cheese - Laura Werlin - $35.00 and The All American Cheese & Wine Book - $37.50 (and coming soon her recently released Grilled Cheese for which she was featured on CBS morning news show with Harry Smith). Laura has three great books under her belt (the first two are JAMES BEARD FOUNDATION award winners!) that are gorgeous to read, full of informative stories on producers, pairings with wonderful wines, and delicious recipes!! Laura also graced us with her presence for a book signing as well as cheese & wine dinner (at the incomparable Park Hyatt Carmel, Highlands Inn) last May of 2004.

  • The Cheese Course - Janet Fletcher - $19.95 and her incomparable weekly series found in the WINE section of the San Francisco Chronicle – I had the pleasure to meet Janet this past January (2005). She attended a cheese & beer lecture I was speaking at during the NASFT’s Fancy Food Show. Based out of Napa, Janet has all the resources at her fingertips (and taste buds) to produce wonderful stories on foods, wines, and producers. Her book is a delight, with quick and easy recipes, especially for those who enjoy entertaining, especially on short notice. My hopes are to entice Janet to visit us for a book signing later this year!

  • The Crème Fraiche Cookbook - Sadie Kendall - $16.95 - Sadie makes (at least here in the States) simply the finest Crème Fraiche period!! This cheese is so versatile…as an ingredient for sauces, dips, or simply eating straight with fresh fruits of the season. Sadie has combined her immense knowledge of cheese making with wonderful recipes that will make any person seem like a magician in the kitchen. We highly recommend you purchase her book and Crème Fraiche!

  • The Blue Course (cooking with Point Reyes Original Blue Cheese) - Giacomini Family - $9.95 - Of course all families have recipes that are passed down through the years. The Giacomini family took their love of the land, crafted an incredible cheese, and put tried and tested recipes together in this fun, quick little book. Highly recommended to be sent as a gift to your favorite “blues” fan…of course with a chunk of their cheese too!!

  • French Cheeses - Kazuko Masui & Tomoko Yamada - foreword by Joel Robuchon

  • The Complete Encyclopedia of French Cheeses (and many other Continental varieties) - Pierre Androuet

  • The French Cheese Book - Patrick Rance

  • The Physiology of Taste - Jean Anthelme Brillat-Savarin - translated by M.F.K. Fisher

  • Chalk and Cheese - Will Studd

  • Cheese Making at Home: The complete illustrated guide - Don Radke

  • The Wine Advocate - Robert M. Parker Jr.

  • Wine Spectator

  • Wine Enthusiast

  • Eat, Drink and Be Happy - Walter C.Willett and P.J. Skerrett

  • To Your Health! Two Physicians Explore The Health Benefits Of Wine - David N. Whitten, M.D., PH.D and Martin R. Lipp, M.D

  • Prescription for Nutritional Healing: A Practical A-Z Reference for Drug Free Remedies Using Vitamins, Minerals, Herbs and Food Supplements - Phyllis A., CNC Balch, James F., MD Balch

 

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