The Cheese Course

The Cheese Course

Enjoying the World's Best Cheeses at Your Table

By Janet Kessel Fletcher; Chronicle Books; Victoria Pearson (Photographer)

Chronicle Books, Hardcover, 9780811825412, 120pp.

Publication Date: May 2000

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, "The Cheese Course" decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. "The Cheese Course" is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.

About the Author
Fletcher trained at the Culinary Institute of America and at Berkeley, California's celebrated Chez Panisse restaurant.

Janet Fletcher is a Bay Area-based cookbook author.