Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings
Americans have finally taken cheese to heart. It used to be difficult to find much beyond industrially produced cheddar, and Roquefort was known only in salad dressing. Now Brie is available in almost every supermarket. American cheese makers have begun producing great goat cheeses to rival the majestic ones of Europe. Philadelphians have come to rely on Di Bruno Bros.’ knowledgeable cheesemongers for decades. Darlington, a regular customer, publishes a blog as Madame Fromage, wherein she shares all sorts of information about and evaluations of cheeses. This volume sums up Darlington’s encyclopedic knowledge and experience, and her perceptively apt descriptions profit anyone, sophisticate or novice. For each cheese she catalogs, she lists other foods whose flavors act in harmony with that cheese. She also puts forward specific wines and beers to complement the cheese. A couple dozen recipes, some unexpectedly innovative, show how cheese functions in cooking. A highly useful addition to any food reference collection. --Mark Knoblauch