The Cheeses of Vermont or Canon of Vegetables

The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheesemakers

Author: Henry Tewksbury

This gourmet travel guide to the artisanal and farmstead cheesemakers of Vermont shows how the cheese is made, describes the different types of handcrafted goat-, sheep-, and cow's-milk cheeses, and tells you where and when to go to see them being made. In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world. Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state. French flaps, 40 black & white photographs, 16 color photographs, 1 map, glossary, resources, index.

• Vermont handcrafted cheeses have become one of the trendiest items in the gourmet world.

• Vermont's cheesemakers have been featured in articles in Gourmet, The Atlantic Monthly, The New York Times, and many other publications

Author Biography: Henry Tewksbury had a long and distinguished career in television and film. He was a producer of Father Knows Best, created the cult 1960s television series It's a Man's World, and directed feature films for Elvis Presley and Jane Fonda. He eventually left Hollywood for good to settle in Brattleboro, Vermont. There he runs the cheese department at the Brattleboro Food Co-op, where he stocks more than 500 different cheeses. He is known around the state as "Henry the Cheeseman."

Publishers Weekly

Henry Tewksbury, former film and television producer, now Vermont resident and manager of the cheese department of the Brattleboro Food Co-op, celebrates cheese makers in The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheese Makers. He provides a brief history of the art and craft of the process, highlighting various cheese makers and facilities. Cheese makers are organized by region, and cheeses by types for easy access, and "Henry the Cheeseman" provides an appendix on locating the makers (including directions), farmer's markets and a glossary of terms. Color and black-and-white photos and a map complete the production. (Apr.) Copyright 2001 Cahners Business Information.

Booknews

No foodie will be able to resist the photos of cheese in this guide to Vermont's artisanal cheese producers. Tewksbury, a local specialist, has compiled a history of Vermont's burgeoning gourmet cheese industry, telling the stories of the many individuals involved, with photos of them, their farms, the sheep, goats, and cows, and including a guide and a map to farms that welcome visitors. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting book: Comportamento Organizacional em Educação:Liderança Adaptável e Reforma de Escola

Canon of Vegetables: 101 Classic Recipes

Author: Raymond Sokolov

Raymond Sokolov applies to vegetables the original concept of his book THE COOK'S CANON: 101 Classic Recipes Everyone Should Know, fusing imaginative recipes with a wealth of food lore. His more than 40 years' experience as a cookbook author and food historian provide a wealth of background for vegetable recipes from around the world, from traditional American (succotash) to Chinese (Sichuan spicy tofu) as well as French (Spinach Mornay) and Italian (Pasta e faglioli).

All the recipes are high points of the culinary imagination, great dishes in which vegetables are the featured ingredient. This is not a vegetarian cookbook. Many of the recipes include meat, but with the vegetables at center stage.

For each vegetable discussed and each recipe, Sokolov provides historical and cultural background with many witty comments based on his wide reading in food history and his training as a classicist.

Classic Comparisons:

CHEZ PANISSE VEGETABLES by Waters, Harper, 1996, $35, 0060171472 (113,914cc, isis)

VEGETABLES by Peterson, Morrow, 1998, $35, 0688146589 (27,191cc, isis)