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Laura Werlin
Author
Laura Werlin is recognized as one of the country’s foremost authorities on cheese. Her particular focus is American cheese, but she has made it her mission to educate people about all cheeses, no matter where they are from. Her newest book, “Laura Werlin’s Cheese Essentials” (Stewart, Tabori & Chang), proves this by taking readers by the hand to the cheese store and helping them understand cheese in ways they almost surely never have before.
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Her first book, The New American Cheese, (Stewart, Tabori & Chang 2000), was the first book of its kind to focus exclusively on American cheese, and includes the stories of 55 American cheesemakers, the history of cheese in America, how to taste cheese (including a special cheese vocabulary) and 80 recipes for cooking with cheese. The pioneering topic got the attention of the International Association of Culinary Professionals, which honored the book with its prestigious cookbook award for best American cookbook.
Werlin’s second book, The All American Cheese and Wine Book, (Stewart, Tabori & Chang 2003) is the winner of a prestigious James Beard cookbook award. Another first-of-its-kind book, this one brings attention to a new crop of cheesemakers as well as American winemakers, and centers on how to put cheese and wine together. Werlin includes 50 recipes for entertaining with cheese, including a section on how to create special cheese plates at home, as well as an easy-to-read chart that helps streamline the cheese and wine-pairing process.
Werlin’s third book shines the spotlight on everybody’s favorite cheese dish: grilled cheese sandwiches. In Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Sandwich Maker and Grill (Stewart, Tabori and Chang 2004), Werlin once again shares her passion for cheese having developed 50 scrumptious recipes for delicious grilled cheese sandwiches.
Werlin has appeared on Sara’s Secrets and Cooking Live! with Sara Moulton on the Television Food Network, The CBS Early Show, Martha Stewart Living Television, San Francisco KRON-TV’s “Bay Café,” and numerous local television and radio segments from coast to coast. She writes a nationally syndicated bi-weekly cheese column and also writes for national magazines including Food & Wine, Cooking Light, Fine Cooking, Saveur, Cooking Pleasures, Country Living, Self Magazine, and San Francisco magazine.
Prior to foodwriting, Werlin spent fifteen years in television news, primarily in San Francisco. She was the assignment manager at the CBS television affiliate where she was in charge of creating the line-up for the daily newscasts and orchestrating coverage of breaking news. She was also a field producer for a weekly show on women and business at the ABC owned and operated station in San Francisco.
Werlin is on the board of the American Cheese Society and is an active member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, the James Beard Foundation, the San Francisco Professional Food Society, and the American Institute of Wine and Food. She is a graduate of the University of California at Berkeley and lives in San Francisco.
Class:
Cheese class
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