If you’re looking for a “Cheesetastic Melting Guide”, trying to feed your sweet spot, or just wanting to know more about the history of cider and its production processes, don’t miss out on these new releases:
Tasting Cider
It’s no surprise that author Erin James is editor-in-chief of Cidercraft, North America’s first print publication dedicated to cider; while densely packed with information, her 288-page tome (Storey Publishing, July 2017, $20) reads like a magazine. Narrative sections that break down cider history and production processes are interspersed with eye-catching, approachable graphics such as flavor wheels and glossaries, while cider styles are explored via compelling stories and portraits of producers. A handful of recipes rounds out a book that expresses a true love for craft cider in all of its complexity—reminiscent of our love for cheese.
Sweet Spot: An Ice Cream Binge Across America
At one point in this book (Dutton, June 2017, $26), Amy Ettinger uses the Star Trek universe as a metaphor for exploring ice cream in America. It was like being lost, she writes, “never knowing what you would find when you beamed down to a planet…an infuriatingly docile Organian or a hostile reptilian Gorn…a monster made of molten rock.” Traveling to ice cream boot camps and the frontlines of ice cream truck turf wars, tracing drug-laced frozen treats from 19th-century soda shops, meeting wacky gourmands, and sampling flavors ranging from oyster to vanilla topped with toffee-coated mealworms, Ettinger traveled to seriously strange corners of the ice cream universe, indeed. Follow her epic journey in this book devoted to our favorite frozen snack.
Melts: Over 50 Delicious Toasted & Grilled Sandwich Recipe
Flipping through London-based food writer Fern Green’s 50-plus grilled cheese recipes (Hardie Grant Books, April 2017, $20) sparks serious indulgence: white bread stuffed with leftover spaghetti carbonara; potato waffles filled with pastrami, sauerkraut, and Swiss; a brioche bun enveloping mascarpone and cinnamon-crusted peaches. Before diving in, be sure to read up on Green’s secret tricks for achieving “the golden effect” (hint: one involves a slathering of mashed potatoes). A handy “Cheesetastic Melting Guide” categorizes melting properties of different cheese styles, while the “Butters and Crusts Guide” offers inspiration for spreadable layers of fatty flavor. (Bloody Mary Butter, anyone?)
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