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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
It s hard to think of a more universally beloved food than cheese.
But cheese lovers know there s more to the world of cheese than
grilled cheese, parmesan on salads, and a plate of cheese and
crackers. There are over a thousand different types of cheeses
produced worldwide, offering a wide variety of flavours, textures,
and aromas. All of them are unique depending on the type of milk
used, the aging process, pasteurization, herbs and spices added,
and more. Even the biggest cheese lover has a lot to learn about
the age-old art of cheese. How is cheese made? What makes certain
cheeses so stinky? What is raw cheese? Why do some cheeses melt
better than others? How should one store cheese? And why are some
cheeses banned by the FDA? Within the pages of this pocket-sized
guide, you ll find information, how-tos, and trivia for cheese
lovers at all levels. Experts and newbies alike will learn:
Highlights from Cheese History, Types of Cheese, Perfect Cheese
Pairings, Essential Cheese Gadgets, How to Make Cheese at Home, How
to Host a Cheese Tasting And more!
From tasting the greatest grapes to creating the perfect
cheeseboard, this two volume collection is a definitive guide to
the ever-changing character of cheese and wine. It offers a
fascinating world tour of wines, from Bordeaux to the Barossa
Valley and a guide to the greatest grapes: tasting the top 12
varieties. From the vine to the glass: production techniques are
explained and the best ways of storing and serving your wine. The
definitive illustrated guide to fabulous cheese of the world, each
entry in the visual catalogue details colour, texture, taste and
provenance, from the creamy Brie de Meaux to the aromatic Stilton.
It includes over 70 internationally renowned classic and
contemporary cheese recipes.
Cheese and wine are a classic combination but many cheeses taste
even better with beer or cider. Steve Jones, proprietor of the
Portland- based Cheese Bar and Chizu (cheese served sushi- style)
has been successfully matching cheeses with alcoholic beverages for
more than two decades. Here he shares his knowledge by introducing
75 different cheeses and pairing each with the beverage that brings
out the best in both. Jones provides a treasure trove of
delectable, often surprising pairings, as well as simple steps for
successful experimentation. This guide will function as a crash
course for beginners on buying, storing, and serving cheese and
alcohol, while offering more seasoned aficionados page after page
of cheese-and-beverage combinations to replicate at home. With
gorgeous photographs, this book captures the allure,
approachability, and, most importantly, the sheer joy of pairing
cheese with beer, wine or cider.
A true celebration of cheese, this illustrated book features 50
cheeses from around the world, along with interesting tidbits, tips
for enjoying them, and ways to create unique cheese plates for any
palate. This delightful love letter to cheese is a delicious
companion for any cheese lover and covers everything from favorite
standbys (Brie, Cheddar, Gouda) to European delicacies (Manchego,
Tallegio, and Tomme de Savoie). Each of the 50 cheeses is
accompanied by a sophisticated illustration along with history,
tasting notes, and pairing suggestions. Cheese, Illustrated also
includes plenty of cheese plate suggestions from around the world,
with helpful tips for creating delicious boards featuring a variety
of cheese styles. Whether you're looking for a special cheese to
savor, several options to share with friends, or just a new way to
enjoy one of the world's most perfect foods, this book is just the
thing - alongside a cheese knife, of course. CHEESE IS FOREVER: A
perennial favorite, cheese is both a comfort food and a way to try
new things. It's a favorite snack, a staple for easy meals, a treat
to enjoy just for yourself, or a bite to share with others. This
book celebrates all kinds of cheeses, from the well-loved to the
almost unknown, and offers plenty of delicious ways to enjoy them
for years to come. MAKES A STATEMENT: Whether it's displayed on a
coffee table next to a candle and some comfy throws, propped up
next to a cheese board shared with friends, or arranged with other
cookbooks on a shelf, this beautifully illustrated book is just as
fun to look at as it is to read. EVERYONE LOVES CHEESE: There's a
reason cheese is one of the most popular foods in the world, and
this book embraces the timeless appeal that cheese offers to
everyone, from the mac and cheese lover to the cultured blue cheese
enthusiast. With 50 cheeses to learn about and enjoy, plus cheese
boards and pairing suggestions to try and share, there's something
here for every palate. Perfect for: cheese lovers of all ages;
people looking for a sweet hostess, birthday, or holiday gift for a
cheese fanatic; fans of cook's illustrated-style food illustration
The craft of home cheesemaking is exploding in popularity. However,
most "beginner" books are essentially loosely organized collections
of recipes which lack a progressive approach to teaching the
fundamentals of this exciting and satisfying traditional skill.
Mastering Basic Cheesemaking provides a complete hands-on guide to
making cheese and other fermented dairy products from scratch,
geared toward helping the novice cheesemaker to develop the
intuition and abilities to position them for success, especially in
the real world of the home kitchen. This well-illustrated and
clearly written practical guide assumes no prior experience on the
part of the aspiring cheesemaker. Topics include: * Tips and
secrets for essentials such as choosing milk and the differences
between goat, cow, and sheep milk * Bonus recipes for exciting
cheeses such as burrata, quick cheddar curds, and ghee * Options
for choosing cultures, ingredients, and equipment to make home
cheesemaking more affordable * How to age cheeses simply in any
home refrigerator * Step-by-step encouragement and insight from a
professional, artisan cheesemaker Whether you are a budding
cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese
professional, this complete course in beginning cheesemaking from
one of North America's foremost instructors is packed with
everything you need to create delicious, nourishing, and beautiful
classic cheeses and other dairy delights. Gianaclis Caldwell is the
head cheesemaker and co-owner of Pholia Farm, well-known for its
artisan, aged raw-milk cheeses, and for its educational offerings.
She is the author of Mastering Artisan Cheesemaking, The
Small-Scale Cheese Business, and The Small-Scale Dairy.
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.
Following a low-carb, high-fat ketogenic diet helps you lose
weight, feel great and enjoy better energy and mental clarity. More
and more people are turning to this healthy and delicious way of
eating, but with lots of information about macronutrients and
ketosis, it can be hard to know where to begin. Keto Kitchen makes
it easy, with simple, delicious and inspiring recipes that fit into
your busy lifestyle. This fantastic collection of recipes has been
created by talented chef and keto devotee Monya Kilian Palmer. From
Brown-Butter Scrambled Eggs to Slow-cooked Lamb Shoulder with Roast
Cherry Tomatoes, every recipe is packed with flavour and nutrients.
There are even desserts, including a Dark Chocolate and Raspberry
Tart and Lime Cheesecake. The dishes are rich, indulgent and tasty.
This is not diet food as you know it. Monya Kilian Palmer is a chef
and culinary consultant originally from Cape Town, South Africa.
Since moving to the UK in 2012, she has worked for both Heston
Blumenthal's Fat Duck Group and Le Cordon Bleu. She has been
following the ketogenic lifestyle since mid-2018.
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Dahi
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Sanjeev Kapoor
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R147
Discovery Miles 1 470
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Ships in 12 - 17 working days
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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.
'Not everyone can keep a cow, but everyone can make cheese.' This
book shows you the very basic equipment needed to make your own
cheese: the ingredients, including different milks, herbs and
flavours; how to make a simple cheese; and how to produce some of
the worlds speciality cheeses such as Roquefort, Brie and Edam. You
will find recipes for making many cheeses at home. Whether you are
making a cheese cake, a ricotta-based pudding or a stonking salty
blue, this book is a cheese lover's guide to making their own
favourite food - and there are some recipes for the biscuits to go
with it, too. Contents: Cheese: The Miracle Food; How Cheese is
Made; Milk, Starters and Other Ingredients; Cheese-making
Equipment; Basic Cheese-Making; Hard Cheeses; Soft Cheeses;
Cheddar; Blue Cheese; Goats Cheese; European Cheeses; British
Cheeses; Manufactured Cheeses; Cooking with Cheese; Cheese for
Sweets; Common Cheese-making Problems; Index.
A perfect gift for any host or cheese lover, The Art of the Cheese
Plate offers clear directions and expert tips for perfect cheese
plates and creative condi- ments. Composed plates showcase great
European and American cheeses and bespoke accompaniments for every
occasion. Full provenance information and tasting notes enable the
reader to find or substitute the cheeses according to availability,
season, and taste. Recipes are quick and simple, utilizing a few
key techniques. Delight in each unexpected combination, including
Bucheron with Tandoori Cashews, L'Amuse Gouda Signature with
Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with
Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere
with Mosto Cotto Glazed Bacon.
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.
Make fresh cheese at home--in under an hour! Through recipes that
are specific, accessible, and rated easy, easier, and easiest,
Claudia Lucero shows step-by-step--with every step photographed in
full color--exactly how to make sixteen fresh cheeses at home, in
an hour or less, using commonly available ingredients and tools.
Just as tasty are the recipes that accompany each cheese, from
No-Bake Cheese Tartlet (top it with fresh blue berries) to Squeaky
"Pasta" Primavera (cheese curds that stand in for the pasta).
One-Hour Cheese also shows how to make butter, ghee, and yogurt.
Plus, all about milk choices, rennet, all-natural flavors, shaping,
storage, and more--it's a complete beginning cheesemaker's
education.
'A collection of unusual and tempting recipes' Sunday Post A
uniquely British phenomenon, there is something magical about
cheese on toast. Two simple ingredients that, when put together,
are the greatest of comfort foods and the quickest of meals. At its
most basic level, this staple of many a British teatime is a
delicious pairing, as award-winning cheesemonger Steve Parker shows
in this celebration of the nation's favourite cheeses British
Cheese on Toast will take you on a tasting tour of British cheeses,
showcasing the absolute best along the way. From Cheddar to
Wensleydale via soft, blue, smoked and goat's, in this book you'll
find over 100 recipes plus advice on which cheese to use with which
type of bread, as well as suggestions for innovative sweet and
savoury flavour combinations to take things to another level. With
a handy guide to shops where artisan cheeses featured in the book
can be bought, as well as tips on using supermarket and own-brand
cheeses, British Cheese on Toast is a complete celebration of this
traditional meal. The perfect gift for cheeselovers everywhere.
Recipes include: *Isle of Mull Cheddar with Whiskey Soaked Haggis
*Waterloo with Roasted Cherries *Tunworth with Roasted Garlic,
Rosemary and Honey *Grandma Singleton's Lancashire Macaroni Cheese
*Appleby's Cheshire with Apricots *Real Yorkshire Wensleydale with
Crystallised Ginger *Old Winchester Aubergine Parmigiana *Colston
Bassett Stilton with Figs and Honey *Cornish Blue with Tenderstem
Broccoli and Almonds
If it's fun, funky, jazzy and is to do with butter, it's in this
book. From how to make butter at home, to where to use it, and if
that raises your 'yeah, sure, I know about butter, pal' eyebrows,
this book is going to surprise and delight you into next week.
Split into four sections: * What you need to know * Making butter *
Getting creative * Recipes Make Your Own Butter will * Whip you
into a frenzy so you can't wait to start churning * Thrill and
surprise with its sheer range of buttery creations like cocktails
and beauty products * Enthral with QI style buttery facts * Equip
you with a life skill to be passed on to others
From the author of One-Hour Cheese, more than 30 dairy-free cheese
recipes made from easy-to-find ingredients that deliver maximum
flavour and rich, creamy textures.
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