Canada's Cheese and Wine Lovers' Cookbook

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

Here is a uniquely Canadian cookbook to be proud of, with original
recipes featuring fine Canadian wines in combination/association with
delectable Canadian cheeses. Introductory notes by the Vintners Quality
Alliance and the Dairy Bureau of Canada point out that Canada has
well-established industries in both areas, with distinctive regional
characteristics.

The recipes call for specific wines and cheeses that work well
together. The vineyard’s label is illustrated, and the recipe is
accompanied by tasting notes for the wine. The cheesemaker is named.
Alternatives are possible, of course, and for the wines at least one
substitute is always suggested—a B.C. wine if the recipe features a
selection from Ontario, and vice versa. The recipes are mouthwatering
and imaginative, coming from cheesemakers, specialty cheese shops,
delis, and award-winning chefs’ repertoires; they include appetizers,
salads, soups, side dishes, pasta, savories, fondues, main courses, and
desserts. The index of recipes (by title, type, and cheese variety)
includes an index by winery, helpful for shopping and menu-planning.
Guidelines for selecting, storing, and cooking with both featured
products help to ensure that their fine qualities are appreciated and
maintained. More than just a collection of gourmet recipes, this
cookbook presents an opportunity to explore, enjoy, and develop a
critical knowledge of Canada’s distinctive regional wines and cheeses.