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The Cheesiest Books of Spring 2018


books for cheese lovers

With each issue, we bring you our favorite new cheese-related books. In this round, we’ve got queso galore (perfect for any upcoming spring celebrations!), an in-depth guide to DIY charcuterie, and a colorful collection of grilled cheese promo posters. Enjoy these cheesy reads!


sandwich anarchy by john g

Sandwich Anarchy: The Cult Culinary Poster of Melt Bar & Grilled by John G

Sandwich Anarchy (1984 Publishing, October 2017, $30) celebrates 10 years of collaboration between the classic Cleveland sandwich joint Melt Bar & Grilled and comic artist John G. Over its 200 brightly colored pages, each wackier than the one before it, this hardbound book showcases John G.’s rock show–inspired posters, made for each of Melt’s weekly sandwich specials. Sandwiches like The Dudefather (a heaping mess of meatballs, mozzarella sticks, three cheese lasagna, garlic bread, provolone, and Pecorino Romano) and The Obi Wan Cannoli Melt (a battered and fried mix of crisp cannoli shells, ricotta, cherries, and cream cheese) are just as cheesy as the cult classics they reference.


Queso! Regional Recipes for the World’s Favorite Chile-Cheese Dip by Lisa Fain

Warm-weather parties call for crowd-pleasing cheesy recipes. Enter Lisa Fain’s Queso! (Ten Speed Press, September 2017, $15), an ode to the Texas staple. There’s plenty for classic queso connoisseurs: The basics—like no-nonsense chile con queso made with American cheese and Mexican lager—will appeal to anyone with a soft spot for processed cheese product. But there’s plenty for more adventurous dippers, with options like queso poblano with cactus and corn and a Greek take that uses feta and Kefalogaviera.


pure

Pure Charcuterie: The Craft & Poetry of Curing Meat at Home by Meredith Leigh

Those looking to step up their cheese plate game with handcrafted accompaniments will find an excellent guide in the latest from writer, butcher, and farmer Meredith Leigh. Pure Charcuterie: The Craft & Poetry of Curing Meat at Home (New Society Publishers, November 2017, $30) is an artistic—each chapter begins with a poem—but practical dive into at-home charcuterie. Straightforward, flexible recipes will embolden any curious home charcutiers to try their hand at andouille, mortadella, spicy salami, and more.
 

 

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