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This strikes a happy medium between the perhaps over-selective Cheese Cookery by Ripparger (Stewart) and the uneven Art of Cheese Cookery by Nika Standen (Doubleday). And yet one wonders if, with these two books still available, there is room for another, so close on the heels of the Standen book. I like this one immensely. It has an adequate and useful introductory section on kinds of cheeses. The recipes and ideas for use of cheese start with appetizers and first course uses, go through from soups to desserts, from the simplest basic sauces, to elaborate eight egg souffles. The instructions are presented, with timing and size of casseroles (where this is a factor) carefully indicated, as well as number the dish will serve. The use of cheese with eggs, with fish, with meat (very little here the Standen book has more), with starchy foods (again less extensively explored than in Standen) competently handled and with enough variety for the average housewife. The section on salads was the one part with which I found myself in constant disagreement, but then I belong to the school which likes more olive oil, less vinegar, and a dressing made over the ingredients of the salad in a bowl rubbed with garlic. The dressings here, despite the use of cheese, seem rather flat in lack of herbs, etc. The sandwich section is one of the best parts of the book. Equipment-care of cheese, etc. very sound.

Pub Date: April 17th, 1950
Publisher: A. A. Wyn