One of our favorite cheeses, part of Pike's local cheese plate, is Quillisacut's Ash Goat Tome. Rice, WA is a five-hour drive from Seattle, and attending their school requires several days. Unless you have plenty of time on your hands, we recommend the second best thing: this beautiful and educational book by local food, wine, and beer maven, Shannon Borg, and Maître d' Fromage, co-owner of Quaillisacut, Lora Le Misterly. Featured are over 65 recipes by local chef extraordinaire Kären Jurgensen, an instructor at the school, along with valuable information about cheese and sausage-making, all presented within the context of the philosophy of sustainable food, and the connection between farm and table. The handy list of top quality, sustainable, and organic resources is worth the price of admission. So are the handsome photographs by Harley Soltes.