The Definitive Canadian Wine and Cheese Cookbook

by Pretty, Gurth

• ISBN13: 9781552858967
• ISBN10: 1552858960
• Format: Paperback
• Copyright: 2007-10-12
• Publisher: Whitecap Books Ltd

Summary

When a cheese connoisseur and an authority on wine pair up, beautiful things can happen. This is categorically the case in The Definitive Canadian Wine and Cheese Cookbook. Gurth Pretty is Canada's food and beverage ambassador and the author of The Definitive Guide to Canadian Artisanal and Fine Cheese. International wine consultant, educator and judge Tony Aspler, who writes for Wine Tidings, Vines and Harper's, is the author of numerous books on wine, including the bible of Canadian wines, The Wine Atlas of Canada. Together, these two eminent epicureans have produced the essential guide to Canadian cheeses. The Definitive Canadian Wine and Cheese Cookbook not only introduces the varied cheeses of Canada, it also matches them with locally produced beverages whenever possible. Alongside the 150 recipes, is a glossary of cheese, a guide to buying and storing cheese and a section on the principles of matching cheese and wine. This definitive book by Canada's cheese and wine experts is a must-have for cheese lovers everywhere.

Author Biography

Gurth Pretty is a professional chef, food writer, consultant and culinary tourism adviser. He is the author of The Definitive Guide to Canadian Artisanal and Fine Cheese.

International wine consultant, educator and judge Tony Aspler writes for Wine Tidings, Vines and Harper's. He is the author of numerous books on wine, including the bible of Canadian wines, The Wine Atlas of Canada.

Excerpts

Cooking with Cheese Thoughts from GurthMy first book, The Definitive Guide to Canadian Artisanal and Fine Cheese (Whitecap Books 2006), fuelled readers' appetites to discover and taste our delicious Canadian cheese. With the book in hand, they could explore the world of Canadian cheese. And foodies are doing it!A cheesemaker informed me that tourists from Ontario stopped at her retail outlet in rural Quebec to buy her cheese. She wondered how they learned of her small artisanal farmstead operation and they showed her my book. They were using it as a Canadian travel and food guide. Hallelujah! My goal of Canadians travelling more in our country, meeting cheesemakers, and learning about local culture is being realized. Experiencing more of what Canada has to offer, meeting Canadians from other provinces, and tasting the local flavours can't help but make us more aware of what a great nation this is. We live in a wonderful country and let's be proud of it! (My patriotic rant is now over.)This book is the answer to a question I heard many times at events while promoting my first book: "Can you give more ideas and tips on how to cook with cheese?" Cheese is such a versatile ingredient. It can be used in sauces and soups, melted over other ingredients (gratins), added to stuffing, baked -- only your imagination restricts your creativity. Have fun, play, experiment, and cook more with cheese.Canada produces a wonderful variety of cheese. A Camembert-style cheese produced in Quebec will taste different from one made in British Columbia. The influence of the local terroir, or environmental growing conditions, will give each cheese a subtly different flavour from the others. Prepare the recipes with different brands of cheese from across the country and the dish will never taste exactly the same.Readers also asked if I matched wines to cheese in my first book. Little did they know there are over 1,700 cheese entries in The Definitive Guide to Canadian Artisanal and Fine Cheese. If I had suggested wines, the guide might still be in the process of being written. I would be tipsy and very, very, very happy. I asked Tony to complete that portion for this book. He used his great knowledge and experience of wines and other beverages to make suggestions that complement my delicious recipes.A recipe is a guideline. It provides you with the map to reach your culinary objective. You can easily modify the recipes to your taste and to whatever ingredients you have in your kitchen. Write down the changes you make right on the recipe's page, so you can repeat the outcome when you open this book to prepare the recipe again. However, if you try to modify a baking recipe, be prepared for a different final result. Baking is a science, involving chemical reactions of the ingredients used. You can't replace baking powder with baking soda and expect the cake to rise as well. In this case, you'll have to experiment more to obtain the desired results.The most important thing is to have fun in the kitchen-and cook more with Canadian cheese!Santeacute;, Gurth-- Wine with Cheese Thoughts from TonyThe best cheese and wine match I ever experienced was in Alsace. In a small restaurant outside Colmar I ordered a Munster that had been baked in layers of flaky phyllo pastry. It was sliced birthday cake-style and served warm so the cheese layered throughout the pastry was almost molten. The wine was a chilled glass of Gewurztraminer. I can still remember the combination in my mind's palate -- the velvety, rank, salty cheese, the flaky, buttery pastry, and the spicy, aromatic wine of contrasting yet complementary flavour. My mouth waters as I write.Wine a