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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America's great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you've made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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,
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. *** AN EXCERPT FROM THIS BOOK APPEARS IN "BEST AMERICAN FOOD WRITING 2009" "*** " 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 "
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
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.
An Amazon 2013 Best of the YearPick
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." |
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