From the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese."Who knew it was possible to enjoy reading about cheese as much as eating it? Remarkably entertaining, deeply insightful, and downright hilarious, American Cheese goes far beyond the plastic yellow slices we all know, and some love, revealing a community as quirky, passionate, and creative as the cheese they put into the world." - Jim Gaffigan, comedian/actor and New York Times bestselling author of Food: A Love StoryJoe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisinal tasting at an upscale cheese shop one Valentine's Day, he realized he'd hardly even scratched the surface.
Publisher: n/a
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9780062934895
|
Paperback
The Complete Guide to Making Cheese, Butter, and Yogurt At Home Everything You Need to Know Explained Simply Revised 2nd Edition
By Helweg, Richard
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though. This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. Topics covered include: Which ingredients are used for assorted dairy products What at-home equipment you will need to start benefiting from your own recipes How to clean and care for your equipment, making sure everything remains sanitary and that the dairy products are always safe The myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
Publisher: n/a
|
9781620230077
|
Paperback
Laura Werlins Cheese Essentials
By Werlin, Laura
Easily accessible information in guidebook formatIncludes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheeseFeatures a chapter on entertaining with cheeseWhether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. Laura Werlin’s Cheese Essentials—a comprehensive introduction in a convenient guidebook format—is the extremely useful result.Werlin’s book begins at the same place the flummoxed shopper does—the cheese counter.
Publisher: n/a
|
9781584796275
|
Paperback
I Heart Cheese
By Metaxa-albu, Mihaela
It's an undeniable fact: Cheese makes life better. With this special collection of recipes, you and all the cheese fanatics in your life can indulge in exciting new dishes that bring the world's favorite culinary ingredient front and center -- right where it belongs. Mihaela Metaxa-Albu, former chef at Zuma London and founder of the food blog Blondelish.com, presents 60 inspired dishes that are sure to satisfy every one of your cravings for savory, salty, ooey-gooey cheesy goodness. From luscious mozzarella and Brie, to aromatically sharp Gouda and Cheddar, to the wonderfully stinky Gorgonzola and other blues -- Mihaela draws out the best flavors of each type of cheese in simple weeknight-friendly meals. These unique dishes are perfect for entertaining.
Publisher: n/a
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9781645671800
|
Paperback
The Book of Cheese
By Thorpe, Liz
EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE?. This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls theGateway Cheeses.. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.
Publisher: n/a
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9781250063458
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Hardcover
Home Cheese Making, 4th Edition
By Carroll, Ricki
Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes.
American Cheese
By Berkowitz, Joe
From the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese."Who knew it was possible to enjoy reading about cheese as much as eating it? Remarkably entertaining, deeply insightful, and downright hilarious, American Cheese goes far beyond the plastic yellow slices we all know, and some love, revealing a community as quirky, passionate, and creative as the cheese they put into the world." - Jim Gaffigan, comedian/actor and New York Times bestselling author of Food: A Love StoryJoe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisinal tasting at an upscale cheese shop one Valentine's Day, he realized he'd hardly even scratched the surface.
The Complete Guide to Making Cheese, Butter, and Yogurt At Home Everything You Need to Know Explained Simply Revised 2nd Edition
By Helweg, Richard
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though. This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. Topics covered include: Which ingredients are used for assorted dairy products What at-home equipment you will need to start benefiting from your own recipes How to clean and care for your equipment, making sure everything remains sanitary and that the dairy products are always safe The myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
Laura Werlins Cheese Essentials
By Werlin, Laura
Easily accessible information in guidebook formatIncludes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheeseFeatures a chapter on entertaining with cheeseWhether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. Laura Werlin’s Cheese Essentials—a comprehensive introduction in a convenient guidebook format—is the extremely useful result.Werlin’s book begins at the same place the flummoxed shopper does—the cheese counter.
I Heart Cheese
By Metaxa-albu, Mihaela
It's an undeniable fact: Cheese makes life better. With this special collection of recipes, you and all the cheese fanatics in your life can indulge in exciting new dishes that bring the world's favorite culinary ingredient front and center -- right where it belongs. Mihaela Metaxa-Albu, former chef at Zuma London and founder of the food blog Blondelish.com, presents 60 inspired dishes that are sure to satisfy every one of your cravings for savory, salty, ooey-gooey cheesy goodness. From luscious mozzarella and Brie, to aromatically sharp Gouda and Cheddar, to the wonderfully stinky Gorgonzola and other blues -- Mihaela draws out the best flavors of each type of cheese in simple weeknight-friendly meals. These unique dishes are perfect for entertaining.
The Book of Cheese
By Thorpe, Liz
EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE?. This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls theGateway Cheeses.. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.
Home Cheese Making, 4th Edition
By Carroll, Ricki
Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes.