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The Definitive Canadian Wine And Cheese Cookbook Paperback – Mar 17 2011


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Review

It's indeed the 'definitive guide' to wine and cheese. (Christopher Waters The Standard (St. Catharines, ON) 2007-12-01)

Aspler and Pretty tell you all you need to know about Canadian wine and cheese. (Bonnie Stern The National Post 2007-12-01)

About the Author

Gurth Pretty is a professional chef, food writer, consultant and culinary tourism adviser. He is the author of The Definitive Guide to Canadian Artisanal and Fine Cheese.

International wine consultant, educator and judge Tony Aspler writes for Wine Tidings, Vines and Harper's. He is the author of numerous books on wine, including the bible of Canadian wines, The Wine Atlas of Canada.


Inside This Book (Learn More)
First Sentence
The best cheese and wine match I ever experienced was in Alsace. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Amazon.com: 2 reviews
1 of 1 people found the following review helpful
Canadian Wine & Cheese Cookbook Sept. 18 2008
By Glen Powell - Published on Amazon.com
Format: Paperback
Written by Gurth Pretty and Tony Aspler, two heavyweights on the Canadian Wine & Cheese scene; this cookbook wraps up a comprehensive look at cooking with these two ingredients. Dabbler or hardcore, we think that this book should give you the information that you are looking for.
You say CANADIAN cheeses! Nov. 7 2011
By Gourmet Denis - Published on Amazon.com
Format: Paperback Verified Purchase
Wonderful, finally a chef to take the task of revisiting cooking with cheese. Not with any cheese, with Canadian cheese. Some from the rare Canadian cow breed. All without rBGH hormone to be differentiate from most of their USA counterpart.
From Pacific Little Qualicum Cheeseworks on Vancouver Island to Atlantic Farmers Cooperative Dairy of Truro, New Scotia, chef Gurth Pretty travel across Canada to find some of the finest cheese and interpreted the receipt with the suggestion of his wife Joanne. Not the kind of too fancy receipt impossible to do for an average home cook but more simple dishes well explain and easy to follow. His partner in this project, Tony Aspler, make a great job of wine pairing, offering as many as six choice: white, red, sparkling, fortified, beer and even sometime spirit. Who need more?
With such a pleasant job, why only four stars?
As so many time, questionable editing job.
Too many blank space, some time 50% of the page and too big picture. It will be helpful to use such a space to show a series of little photography like those presented in the marvelous book of chef Christian Teubner The Cheese Bible, page 162, 186, 219, 234... which I recommend as well as this one from chef Gurth Pretty. Photography could had been much better too and description of Blue (p. 16) is inaccurate. Even with some question like those, I am a fan of Gurth (and his muse Joanne) which achieve a great job for the promotion of Canadian Cheese.
I recommend it as you will be able to use numerous receipts.


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