Mad about Cheddar

Gwen Zilm was Technical Services Librarian, Okanagan College, Kelowna, British Columbia.

Angela Clubb appears to have an instinctive appreciation of what Canadians like to eat and to cook. Her previous work, Mad about Muffins, capitalized on our collective craving for muffins, and in this work she focuses on what is undoubtedly the single most popular cheese in this country.

Surprisingly, there are few traditional recipes using cheddar cheese that have the high profile that mozzarella has in pizza or gruyere has in fondue. Welsh Rarebit is the one traditional recipe that comes to mind, and Clubb has included that as well as several original variations. She also encourages us to use other traditional recipes, for pizzas and fondues, and to give them new life using cheddar. She adds the same originality to breads, soups, and scones in Cheddar Pull Apart Rolls, Cream of Endive and Leek Soup, and Apple Cheddar Soup. She even takes our fads and passing fancies and enlivens them with cheddar cheese, as in Cheddar Potato Peel Crisps and Chili Rellenos.

Mad about Cheddar covers the entire spectrum from appetizers through soups, salads, main courses, and desserts. Individual recipes are clearly written and measurements are given in metric and imperial measures. Variations are suggested for some recipes and hints are often given (such as which recipes freeze well). Spiral binding makes the book easy to use.

The single outstanding feature of this work is that all of the recipes have been tested by the author. Thorough preparation such as this earns a wholehearted endorsement.