The Betty Jane Wylie Cheese Cookbook

Ann Turner is Financial and Budget Manager at the University of British
Columbia Library.

Cheese is not only one of the world’s most ancient and ubiquitous foods, it is also one of the most versatile and nutritious. Hot or cold, plain or all fancied up, cheese can find a place at every meal and in every course from soup to nuts. The proof of that is in this collection of over 200 recipes for family meals and entertaining. They introduce a good selection of cheeses of all types, most of which are now generally available in supermarkets.

A few, like Norwegian Gjetost, may require a trip to a specialty cheese shop. Measurements and cooking temperatures are stated precisely in both imperial and metric measures, and the methods are straightforward. Most recipes serve four to six. The clear typography and thorough index by recipe title, recipe type, and principal ingredient (including the featured cheese) make this an easy book to use. Cooks will appreciate its lie-flat binding and wipe-clean covers. This is a practical book, intended for frequent use. It is an easy introduction to the great cheeses of the world.