Wilderness Cuisine or New American Cheese

Wilderness Cuisine: How to Prepare and Enjoy Fine Food on the Trail and in Camp

Author: Carole Latimer

The ultimate guide to backcountry cooking! Camping doesn't have to mean boring trail mix or expensive freeze-dried meals; try szechuan snow peas, sherried mushroom bisque, and cherries jubilee. With more than 100 recipes to make you forget that you're roughing it, Wilderness Cuisine is the guide to eating well in the backcountry. Also included are chapters on menu planning, grocery shopping, equipment, and packing.

Booknews

Thorough, imaginative information and recipes by a seasoned professional adept at sharing tips on every aspect of planning and preparing food for backpacking trips. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book review: Troubled Tiger or The New Dynamic Project Management

New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese

Author: Laura Werlin

Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling atop a rich bowl of broth, or freshly grated over a plate of creamy pasta, cheese flavors our favorite foods. American cheesemakers, spurred on by the country's love affair with cheese, as well as their own artistic passion, are now making some of the world's finest cheeses. The New American Cheese is the first book to explore these extraordinary cheeses and to profile the people who make them.

Ten years ago only a handful of specialty cheesemakers could be found in America. Today, there are more than 200. Like the wine boom of the 1970s, the fascination with domestic, handcrafted cheeses is taking this country by storm. From the full-flavored cheddars of Vermont to the creamy blue cheeses of Iowa to the tangy goat cheese of northern California, these artisanal cheeses are pushing aside manufactured and processed cheeses at supermarkets and gourmet shops across the country.

The New American Cheese takes an in-depth look at the art and craft of cheesemaking in this country. Author Laura Werlin profiles more than 50 of American's top cheesemakers and offers 80 inventive recipes, such and Macaroni and Cheese, Traditional Cobb Salad, and Apple-Cheddar Pie. In addition, the book includes a fascinating history of cheesemaking in the U.S., nutritional facts, information on how to taste, buy, and store cheese, an extensive glossary, and a directory of mail-order sources.

Evocative photos by award-winning photographer Martin Jacobs capture the whole story - from the pastoral dairy farms to the artisanal cheesemakers to the delicious finished dishes. The New American Cheese is an indispensable guide for amateur cheese lovers and experienced epicures alike.

Laura Werlin is a food journalist whose articles have appeared in Saveur, Self, and San Francisco. Prior to food-writing, Werlin spent 16 years working in television news in San Francisco. This is her first book.

Martin Jacobs is a professional photographer based in New York City. His photographs have appeared in Spirit of the Harvest, A Taste of Hawaii, and The Foods of Vietnam, all published by Stewart, Tabori, & Chang.