Nice little book with recipes and a section on the history, making, variety and regions of cheese. If you like cheese, (and why would you be looking at this book if you don't) most of the recipes will make you drool. There are a few "cheesy" ones, such as combining condensed tomato soup with a cheese product that shall remain nameless but is manufactured by the authors. (I know, I know, another terrible pun ... ). There are some photos and the food looks wonderful; the hearty ground beef and cheese rolls on page 31 looked particularly good to me. There are also dessert, side and salad recipes here. The text is a bit small, but the recipes seem well written and easy to follow. I didn't see anything really complicated in here, lots of pretty quick stuff for weeknight suppers.