Founder of the Mozzarella Company, a specialty-cheese store, and author of The Cheese Lover's Cookbook and Guide, Paula Lambert is ideally suited to offer attractive cheese recipes. In Cheese, Glorious Cheese, she does just that, providing over 75 recipes, such as Mushroom Soup with Gruyère Crust; Pork Tenderloin with Smoked Cheddar-Tortilla Stuffing; and Spinach Risotto Mold with Pecorino Romano. Though global in scope and featuring cheese from countries worldwide, the recipes lean toward Italian and the American Southwest. There are occasional lapses, like a pasta dish that includes marinated provolone with Romano, pesto, and potatoes, and--for this reviewer's taste--a few too many recipes, like Baked Brie Bombay, in which cheeses that shouldn't be heated or liquefied are. That said, most of the formulas, which include those for desserts like Nutty Chocolate Cream Cheese Pie and Gingery Pear Cheesecake, are tasty and easy to do, and should be especially handy when it's time to entertain. --Arthur Boehm