Cheese
How to Choose, Serve & Enjoy
Thompson
1986
This book isn’t too bad. Content wise, it showed the cheese making process, had a few cheese centered recipes, and a even a pronunciation guide. The book was in pretty good shape. I would still probably replace with a new book that included how regular folks could make cheese at home. This really seemed to be more about kinds of cheese, rather than the recipes or serving. That said, the recipe for Aspic Glazed Cheese probably cancels out any of the good points to this book.
Mary
This looks like a book Urkel on Family Matters would have loved. I remember one episode he showed the Winslow family a slide show of various cheeses, much to their annoyance.
At least they got “mascarpone” right. There seems to be an epidemic these days of people saying “marscapone” — eww. It’s Mascar, people, like NASCAR.
…I wonder why the site isn’t picking up my name and email anymore?
“How to choose, serve & enjoy.” Hmm… the cover would appear to be an example of how not to serve.
“Mah-scar-PO-nay”? Hallelujah, someone knows how to pronounce it! Even on Chopped, all the chefs pronounce it MAR-ska-pohn !
Aspic was still a thing in the 80s?
No hairnets and bare hand on food contact! The FDA would land on them for that now probably.
I have a collection of Sunset cookbooks and they are still some of the best cookbooks around. I cook out of my ATK, Julia Child, Le Cordon Bleu and Thomas Keller books too, but in the end I go back to Sunset and Better Homes & Gardens for the crowd pleasers.