Free PDF , by Kristine Hansen
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, by Kristine Hansen
Free PDF , by Kristine Hansen
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Product details
File Size: 31919 KB
Print Length: 224 pages
Publisher: Globe Pequot Press (March 1, 2019)
Publication Date: March 1, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07LDWYRKT
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Amazon Best Sellers Rank:
#388,261 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This book highlights Wisconsin creameries with an essay and pictures for each on a page or two page spread. Then the author provides a recipe from a chef who showcases that creamery’s cheese at his/her restaurant. There are pictures of finished dishes and enough information to pique the reader’s interest. Time after time, I came away from an essay highlighting a creamery, cheese, chef or restaurant and felt the need to make a road trip!So, if it is your intent to learn more about Wisconsin creameries and their cheeses—whether just to expand your cheese knowledge or maybe trying to plan a trip to the state, this book will be helpful to you. If you want to relive some memories, this book is for you. If you only want recipes with cheese as the main ingredient, (not just garnish or toppings), and you want to have in depth knowledge on cheese substitutions, then you may have misgivings with this book. In that case, check it out of your library first. But, definitely be aware, Wisconsin cheese is becoming more and more important as an ingredient. And—as an American--Wisconsin cheese is worth reveling in. And the Wisconsin hand-craft cheese industry is a sophisticated one. If you are a foodie, and want to be in the know, this is an important reference book.Wisconsin has always been a favorite state of mine, and I have so many wonderful memories from vacations there. Since I was five, I either traveled to or through the state on the way to some great fishing spot. It’s what our family did for pleasure during the summer. A half-century later, I still have my child’s memory of the “must-stop-for-cheese-curds†storefront and gas station, right along the main road through Crivitz. And how we all loved the squeaky sound the curds made as we bit into them. (And the kids in the back seat got their own bag. I think that happened so that Dad could have his own bag….) And after I grew up and started taking my own road trips, I spent memorable Saturdays hunting down different Wisconsin creameries, coming away with—at the very least--a big hunk of brick cheese.Okay, so thinking back to those memorable days, I can say that Wisconsin cheese was not so well known, and definitely not so sophisticated, as it is now. This book shows just how wonderful and important Wisconsin cheese is these days. And if you are not aware of the spectacular cheeses coming out of Wisconsin, you really should be. Foodie or not, you need to patronize Wisconsin cheese. And that is what this book is ready and able to teach you.This book is a definite “must†if you love food and if you are contemplating a trip to Wisconsin. If you are looking for a destination that offers something more than a pretty landscape of rolling hills, fresh, crisp air, beautiful greenery, more beautiful bright, startling blue skies, and rich dark earth—check out this book. You will want to visit these creameries and these restaurants and hotels in Wisconsin. You will want to cram a cooler full of the cheeses highlighted here, and you’ll want to hurry home to try out the recipes.The book logically divides creameries by area, cutting the state in half both vertically and horizontally. But, because recipes are tied to creameries, you won’t find soups with soups or sides with sides or mains with mains or all the deserts lumped together. So, the only “utter fail†in this book (in my opinion) is that the index does not help you to find recipes by type or category, only by creamery name or ingredients.There are three appendices: Two are really great to help you plan a trip to the state, listing annual cheese events and listing cheese retailers and creameries. If you can’t take a road trip through Wisconsin, the list of retailers at least allows you to find the cheeses that are used in the book’s recipes. Unfortunately, the retailers listed are all located in Wisconsin…… (But I’ve found Wisconsin cheeses in Kroger stores, Whole Foods, Central Market (in Texas). So, if you patronize a large, quality, grocery store, I think chances are that you will be able to find some of these cheeses without going out of your way or trying too hard.)So, the majority of us, who don’t live in Wisconsin, may or may not be able to find the exact cheeses called for in some of the wonderful recipes in this book. But I think, with the assistance of a decent cheese counter and a knowledgeable person behind the counter, you can find substitutes to use in the recipes. Sometimes, like with the French Onion Soup recipe, the cheese is well-known with lots of choices. In this case: Gruyere. Or, a mac n’ cheese that uses a certain creamery’s fontina and aged cheddar, which, of course, you can find substitutes for.Some recipes are very sophisticated: Right off the bat, there is “Kale Ddeokbokki†from a restaurant in Madison. It calls for rice logs, perilla/shiso leaves and lap cheong/Chinese sausage. On top of the dish, goes a garnish of shredded bandaged cheddar. But the majority of recipes have more familiar names and ingredients.Sometimes, a special cheese is used as a garnish or topping on a very familiar or simple dish—and it is the pairing of flavors that is important. For instance there is a straight-forward recipe for roasted root vegetables, which has shaved white goat cheddar sprinkled on top after the veggies come out of the oven. And there is a special mozzarella that tops a beef burger or a marinated tomato salad.The book is put together well, and the editing is professional. Plenty of beautiful photography, (although it’s not consistent), and page layout is easy on the eyes. I’ve not found any mistakes in the ingredient lists and ingredients are decently defined, and instructions easy to understand. Page after page, makes my mouth water.There is a mix of appetizers, main courses, sides, soups, salads and desserts. But you are going to have to go searching for them in the index by ingredient or recipe title or creamery name.
The art of cheese making has been described as “taking science and being artistic about itâ€. After reading the Wisconsin Cheese Cookbook, I have a new appreciation of the culture, traditions, history and (especially) the hard work that goes into making one of my favorite foods.The state of Wisconsin produces some of the best cheese in the world. Wisconsin Cheese Cookbook is a tour of 28 Wisconsin creameries, complete with a variety of recipes and beautiful photographs. The recipes range from simple (grilled cheese sandwich with pesto) to more complex, such as chocolate ravioli. In addition, there are lists of retail locations (by region), a complete index, a list of award-winning cheeses, and a comprehensive list of festivals that are held throughout the state. Part cookbook, part travelogue and part history lesson, this book has it all.Since I love cheese of all kinds and I’ve been lucky enough to spend time in Wisconsin over the last ten years, I particularly enjoyed reading about some of my favorite cheese shops; not to mention that I’ve taken note of some that I plan to visit the next time I‘m there. And, yes, that does make me a bit biased in my review of this book. However, anyone who likes cheese will enjoy this book.My only complaint? I wish this book came with samples!Many thanks to NetGalley and the publisher for providing a copy of this book for review.
You would have to look hard to find someone who does not love cheese. We all have our favorite cheese and our favorite cheese recipe...mac and cheese anyone...but as a home cook I'm always looking for a new recipe to brighten up my family's mealtime. Not only does this book give you recipes, it gives you the history behind the cheese varieties.Wisconsin is synonymous with cheese. I cannot imagine anyone writing a book on cheese set any where else.A great cookbook for any cook looking to increase their skills and cook some quality meals for their family.
Wisconsin Cheese Cookbook by Kristine Hansen is a comprehensive and delightful look into Wisconsin farms and cheesemakers. Currently living in Wisconsin, I have heard of many of these farms and cheesemakers and look forward to tasting cheeses from several more. The recipes are easy to follow and the story behind each cheese simply fascinating. I appreciate that this cookbook also has a list of all the award-winning cheeses, festivals, and fairs that one may taste a sample, and references to websites where out of state readers may order some of Wisconsin's finest. I enjoyed reading the Wisconsin Cheese Cookbook and highly recommend it to anyone who loves to eat and cook with cheese.Special thanks to Rowman & Littlefield & NetGalley for providing a copy of this book for review.
Kristine Hansen has created a noteworthy new cookbook centered around all things cheese from the capital of America's cheese industry, Wisconsin. She has divided book into regions through out the state and then focuses on a handful of creameries in each area. She gives a great introduction to the people and history of each cheese maker and then follows up with a handful of recipes utilizing that maker's cheese. The recipes are enticing and easy to follow and are paired with a photograph for each dish. The recipes range from the more traditional: cheeseboards and mac-n-cheese to the more unique items like chimichurri sauces and desserts using blue cheese.This is a great cookbook addition for all cheese lovers
#WisconsinCheeseCookbook #NetGalleyThis is a delightful glance into Wisconsin and its farms, their procedures, products, customs and life. It made me want to go through Wisconsin state and travel to all their farms to sample and purchase more cheese and other things made there. I love the history shared and valued in this book.I received an advance reader copy in exchange for a fair review. Thank you to Netgalley and Rowman&Littlefield.
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