A beautiful book. Learned all about cheese, what to do with it, how to choose the right ones, how to serve it, how to store it, and even what to do with it when it gets to almost the point of no return.Wish I had been able to read it 60 years ago, never knew what I was missing.

I saw this author and cookbook on FoodTV. Have a wonderful gourmet store nearby which carries some of these cheese producers. Wonderful that this book showcases and promotes these talented producers who further America's cheese industry.

Maybe like what our wine producers have become, this book will aid the aritsan cheese community.

Besides all the wonderful knowledge of types and production, etc., what I am about is taste. This book has delightful recipes using these producers. To date the Goat Cheese, Apricot, and Sage-stuffed Chicken Breasts, Spinach and Fromage Blanc-Stuffed Chicken Breasts, Goat Cheese Cake with Peaches and Blueberries, and Herbed Sugar Snap Peas with Goat Cheese.

In support of these wonderful cheese producers!

If you are wondering who would think to write a book about cheese, just read the Introduction written by Ms. Werlin, and you will see her enthusiasm for cheese is quite real. She isn't the only one with an infatuation for cheese. I found the New American cheese to be a fabulous book stuffed full of information about our American cheesemakers along with some scrumptious, tempting cheese recipes, and if that isn't enough, she has also included some vivid, delicious-looking photos by Martin Jacobs to tempt us even more.

The book begins with the evolution of cheese. It goes into the types of cheese, such as cow's milk, sheep's milk, and goat's milk cheese. She explains to us where cheese came from and how it grew in America. Then she follows through with a page of descriptions and even lets us in on how to pair the right cheese with the right wine. On the informative side, there is a reference guide pertaining to the types of cheeses presently being made from the fresh to the very hard. She also includes a glossary and a list of cheesemakers around the country. The author, with pictures of the different cheesemakers' labels, briefly tells of each one and includes some mouth-watering recipes. Some of the recipes are new to me, and I definitely plan to try them. My favorite recipe is the colorful and delicious "Marinated Pepper Goat Cheese and Roasted Tomatoes".

It's a fresh, wonderful book, and I encourage you to include it in your kitchen library.

Carisa @ MyShelf.Com

This is a good bible for the Midwinter enthusiast. My in-laws have been collecting the Stonehenge Midwinter patterns for years without a reference guide. They'll be thrilled as I was with the chronological history of this company and the pottery they created. Great color photos.

This book is a wonderful reference volume for the lover of mid 20th Century design, and invaluable for the Midwinter enthusiast! The colour photos are exceptional and the patterns are also explicitly described in chronological order. If you even have a passing interest in 50's-60's design, this would be a wonderful addition to your reference library.

If you are crazy about Midwinter pottery and want to know pretty much all there is to know about it's production processes, the designers and their designs then this is the book for you. If you are interested in the designs of the 1950s and 60's it will also provide a valuable reference tool. There are plenty of colour pictures to help with identification of different patterns whilst out at boot sales in search of treasure (Becoming increasingly rare to find at reasonable prices now). Read the book but leave the china for me.

the author's extensive research adds a level of insight and depth that no other book on this subject can offer

I work at a ceramics studio, and got this book as a christmas gift. I love it!!!! Everyone at work loves it too, and I think that we are going to get it to put into the studio. It is easy, fun, and gives great inspiration. A really good book for anyone, especially beginers!!!