The Art of Cheese Cookery

The Art of Cheese CookeryBY NIKA STANDENMousetrap cheese, cottage cheese, and cream cheese were almost all a housewife could buy in the neighborhood market not so long ago. Now all sorts of cheeses-from Mozzarella to Muenster-are available, and THE ART OF CHEESE COOKERY tells how to use them in making delicious, succulent cheese dishes that are highly nutritious, highly satisfying.There are plenty of basic recipes in THE ART OF CHEESE COOKERY, but anyone interested in sparking up a rou tine menu will be delighted with the clear and easy-to-execute recipes that describe new and exciting ways of cooking cheese-for instance, wine and beer in cheese cookery and the use of cheese in combination with fruit, bread, meat, and other foods. In addition to its wonderful recipes, THE ART OF CHEESE COOKERY discusses the difference between natural, processed, and cheese-food cheeses, their merits and drawbacks. It tells, too, what cheese to buy for eating, cooking, seasoning; how to store it; how to cook it; how to serve it.THE ART OF CHEESE COOKERY is indispensable to anyone who desires to plan well-balanced, tasty, and thrifty meals-and just to help you along, a section of complete menus, delectable and easy to assemble, may be found at the end of the bookTHE AUTHOR:Nika Standen was born in Rome, Italy, and educated at various schools in England and on the continent and is a graduate of the London School of Economics. She was an editorial writer for HARPER'S BAZAAR, covering food stories, and has contributed articles to HARPER'S, LIFE, VOGUE, VIRGINIA QUARTERLY and has done research for FORTUNE.