From the Editors

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, <i>The Cheese Course</i> decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. <i>The Cheese Course</i> is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.
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