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
Websites
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