BOOK 2 FEATURES OVER 200 LOW SALT RECIPES. 250 PAGES FEATURING OUR FAMILIES MOST FAVOURITE LOW SALT RECIPES... SO YOU CAN MAKE YOUR OWN NO SALT MOZZARELLA, LOW SALT RICOTTA CHEESE, LOW SALT ITALIAN SAUSAGES, BOUQUET GARNI, SPICE ISLAND BLEND AND BEAU'S BLACKENED SPICES FOR BARBECUES. PLUS MORE DELICIOUS IDEAS FOR BREAKFAST, PASTAS, RICE, SOUPS AND STOCKS, SALSAS, VEGETABLES, SALADS, FISH, MEAT, POULTRY AND DESSERTS. Including: Our Most Secret Muesli,

An Amazon 2013 Best of the YearPick
The French, "sans doute," " "love their "fromages." And there's much to love: hundreds of gloriously pungent varieties--crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?
In "The Whole Fromage," Kathe Lison sets out to learn what makes French cheese so remarkable--why France is the "Cheese Mother Ship," in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive." "She meets the dairy scientists, shepherds, and "affineurs" who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves--from spruce-wrapped Mont d'Or, so gooey it's best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.
With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime "chevre," and yet as unsentimental as a stinky Maroilles, "The Whole Fromage" is a tasty exploration of one of the great culinary treasures of France.

Smoothie Diet Cookbook Smoothie Recipes to Lose the Fat The Smoothie Diet is an easy way to lose weight while still satisfying the taste buds. The Smoothie Diet Cookbook talks about the benefits of the Smoothie Diet and how the Smoothie Diet works so well for many in weight loss. The main deal with the Smoothie Diet is the ease of creating the diet smoothie recipes. While the bulk of the weight loss smoothie recipes are more of a fruit smoothie diet, a few include vegetables, protein, and even tofu. All of the smoothie diet recipes are for healthy smoothies. The smoothie diet recipes includes fruits like blueberries, bananas, mangoes, kiwis, strawberries, raspberries, blackberries, acai berries, cherries, dragon fruit, cranberries, watermelon, papaya, figs, oranges, lemons, limes, pears, pineapples, apples, and peaches.

You can add probiotic bacteria to your diet by making and drinking milk kefir.
Milk kefir is a powerful probiotic beverage packed full of beneficial bacteria. It's made by adding kefir grains to milk (or many other non-dairy liquids) and letting it ferment for 24 to 48 hours at room temperature. The end result is a tasty beverage the consistency of thin yogurt that can be consumed on its own or mixed with a number of other ingredients to make delicious probiotic foods and beverages.
This helpful guide covers the following items: What Milk Kefir is and how it's made.The history of milk kefir.Milk kefir grains and why they're important.How to care for and store milk kefir grains.The fermentation process.Yogurt vs. kefir.The health benefits of milk kefir.What types of milk work best to make kefir.Kefir culturing vessels.Milk kefir as a sourdough starter. The following milk kefir recipes are included in the book: Traditional milk kefir.Vanilla milk kefir.Sweet maple kefir.Citrus kefir.Cocoa spice kefir.Rise and shine kefir.Kefir protein power shake.Kefir raspberry flaxseed fiber booster.Sweet lavender milk kefir.Sweet raspberry milk kefir.Strawberry banana kefir smoothie.Strawberry lime kefir smoothie.Watermelon slush kefir smoothie.Pina colada kefir.Pumpkin pie kefir.Kefir egg nog.Chai-infused kefir.Kefir chocolate pudding.Kefir peanut banana pudding.Kefir cottage cheese.Kefir banana peach breakfast.Kefir and granola.Fizzy kefir.Kefir creamy fruit juice soda.Kefir Italian Soda.Cinnamon milk kefir.Cocoa cherry fizzy kefir.Strawberry milkshake kefir.Orange creamsicle kefir.Kefir cultured cream.Kefir cultured butter.Kefir cultured ice cream.Cultured cream cheese.Cultured ranch dressing.Kefir fruit dip.Kefir guacamole.Kefir cream frosting (vanilla and chocolate).Coconut milk kefir.Coconut meat kefir spread.Almond milk kefir.Rice milk kefir.Fizzy grape kefir.Soy milk kefir.Kefir sauerkraut. A helpful FAQ that answers many of common questions people have about milk kefir is included at the end of the book.
Here are just some of the topics covered in the FAQ: How fast should kefir grains grow?Do kefir grains need to be washed between batches?How long can kefir be stored in the fridge?I forgot to move my grains to new milk. Can they still be used?What should I do if there's mold at the top of the container?What is the orange or yellow crust on my grains?How much alcohol does kefir contain?Why did the taste and/or texture of my kefir change?Why did my kefir separate? Milk kefir is a great way for most people to add beneficial strains of bacteria to their diet.
Purchase this book and learn how to make milk kefir today.

Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk's leap toward immortality." Examining some cheeses we know as well as some we don't; the processes, places, and people who make them; and the way cheeses taste us as much as we taste them, each chapter takes up a singular and exciting aspect of cheese: Why do we relish cheese? What facts does a cheese lover need to know? How did cheese lead to cheesiness? What's the ideal way to eat cheese--in Paris, Italy, and Wisconsin? Why does cheese comfort us, even when it reeks? Finally, what foods pair well with which cheeses?

Eric LeMay brings us cheese from as near as Formaggio Kitchen in Cambridge, Massachusetts, to as far as the Slow Food International Cheese Festival in Bra, Italy. In the witty, inventive, and wise company of his best girl, Chuck, he endures surly "fromagers "in Paris and dodges pissing goats in Vermont, a hurricane in Cambridge, and a dispiriting sense of hippie optimism in San Francisco; looks into curd and up at the cosmos; and even dons secondhand polyester to fathom America's 1970s fondue fad. The result is a plucky and pithy tour through everything worth knowing about cheese.

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AN EXCERPT FROM THIS BOOK APPEARS IN "BEST AMERICAN FOOD WRITING 2009"

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It's a challenge to describe the flavor of an excellent French cheese. Chuck and I were in our tiny rental in the Marais, hovering over a Langres. We didn't have the funds for Champagne, but we had managed to get tipsy on a serviceable "vin de pays, "which is also a pleasant way to eat a Langres.

"It doesn't play well with others," Chuck continued, the thick smack of "pate "slowing her speech. "It doesn't respect lesser cheese."

"It's like a road trip through Arizona in an old Buick," I offered.

"It has a half-life inside your teeth."

"It has ideas."

"It gradually peels off the skin on the roof of your mouth."

"It attains absolute crustiness and absolute creaminess."

Anyone can read that a salt-washed Langres is "salty," then taste its saltiness, but not everyone will taste in it the brilliant and irascible character of Proust's Palamede de Guermantes, Baron de Charlus. Yet these more personal descriptions capture the experience of a Langres. It sparks associative leaps, unforeseen flashbacks, inspired flights of poetry and desire. Its riches reveal your own. W. H. Auden once remarked that when you read a book, the book also reads you. The same holds true for cheese: it tastes you.

--From "Immortal Milk

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This Cookbook is for the busy on the go family that has to deal with food intolerances. This book is primarily geared towards Lactose or Dairy Intolerances. However Recipes include: Dairy Free, Gluten Free, Egg Free, Nut Free and Vegan Options

Las normas del Codex para la leche y productos lacteos juntos con textos afines como el Codigo de Practicas de Higiene para la Leche y los Productos lacteos son publicadas en formato compacto para permitir su uso y amplio conocimiento por parte de los gobiernos, las autoridades de reglamentacion, las industrias de alimentos y minoristas, y los consumidores. Esta segunda edicion incluye todos los textos adoptados por la Comision de Codex Alimentarius hasta el 2011. Publicado tambien en frances e ingles."

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.

In "American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them," Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan.

Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.
Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking's most essential and healthful ingredients.

There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties crumbly, creamy, buttery, mouldy for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum. The book begins with answers to 70 commonly heard questions from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. The main part of the book pays tribute to France s 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valencay - which have been granted the appellation d origine protegee guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.