“Seductive as Marilyn Monroe walking over a wind grate,” “like a grandmother baking her eleventh batch of holiday cookies,” and “a corrupt politician” aren’t your average cheese descriptions. But then, these cheeses are anything but average. Kirstin Jackson serves up a delicious, witty, and distinctly American guide to cheese in It’s Not You, It’s Brie ($19.00).
Jackson provides readers with a fascinating behind-the-scenes look at over fifty artisanal American cheeses and explains who is making it, where it’s made, and how.Whether navigating the marketplace for the best chèvre, picking out the perfect wine to pair with a Pecorino, or trying out one of Jackson’s own featured recipes, readers will love this book for its useful tips and playful nature.
Kirstin Jackson is a trusted cheese resource in the food world. She manages Solano Cellars, a wine bar in Albany, CA. She also teaches wine and cheese classes, manages a cheese program, and writes about all things cheese on her popular blog, ItsNotYouItsBrie.com. Her writing has appeared in the Los Angeles Times, The San Francisco Chronicle, and in the popular food quarterly Edible East Bay.
