I just came across two great new books that I am sure will remain in my kitchen library for a long time to come.

My mouth was watering constantly while reading this book. I couldn’t wait to get my hands on some of the cheese he talks about. The photos are excellent throughout. The first part is a brief history of cheese and how it is made. The second section covers a huge variety of cheese. Finally, the third section, which I am sure I will be referencing often is a collection of suggested cheese plates. The author has suggestions ranging from breakfast cheese plates, to appetizers, to main course, and of course, after-dinner courses. This seems to be an invaluable book to have in the kitchen not only as a reference but as a recipe guide. I can’t sing enough praises about this book.
 
This book is fantastic for two reasons. Firstly, if you are even slightly interested in wine it covers all the major varietals. There is a brief description of the wine including its typical flavor and aroma characteristics and a summary of foods it pairs well with and, very importantly, foods it doesn’t pair well with. Following each wine, in yellow pages are numerous recipes designed to accentuate the wine. The recipes are delicious and this book would be worth it for those alone. Finally, with each recipe the author recommends 9 different specific wines to pair with the dish. You could use it as a shopping list at the wine store. You will learn about wine, food, and the pairing of the two. This is an excellent book to have on hand in the kitchen.