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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
Most southern cooks will agree with Debbie Moose when she writes,
"Like a full moon on a warm southern night, buttermilk makes
something special happen." Buttermilk explores the rich
possibilities of this beloved ingredient and offers remarkably
wide-ranging recipes for its use in cooking and baking--and
drinking, including The Vanderbilt Fugitive, a buttermilk-based
cocktail. Buttermilk includes fifty recipes--most of which are
uniquely southern, with some decidedly cosmopolitan additions--from
Fiery Fried Chicken to Lavender Ice Cream to Mango-Spice Lassi. For
each recipe, Moose includes background information, snappy
anecdotes, and preparation tips. Replete with helpful hints and
advice for finding the best quality buttermilk available, this
cookbook is indispensable for anyone who wants to learn more about
this tangy cooking staple.
Gourmet restaurateur and vegan food expert Miyoko Schinner shares
her secrets for making homemade nondairy cheeses that retain all
the complexity and sharpness of their dairy counterparts while
incorporating
nutritious nuts and plant-based milks. Miyoko shows how to tease
artisan flavors out of unique combinations of ingredients, such as
rejuvelac and nondairy yogurt, with minimal effort. The process of
culturing and aging the ingredients produces delectable vegan
cheeses with a range of consistencies from soft and creamy to
firm.
For readers who want to whip up something quick, Miyoko
provides
recipes for almost-instant ricotta and sliceable cheeses, and a
variety of tangy dairy substitutes, such as vegan sour cream, cr me
fra che, and yogurt. For suggestions on how to incorporate vegan
artisan cheeses into favorite recipes, Miyoko offers up delectable
appetizers, entr es, and desserts, from caprese salad and classic
mac and cheese to eggplant parmesan and San Fran cheesecake.
Broaden your palate and enhance your appreciation for gourmet
flavor combinations withTasting Wine and Cheese. Is there anything
better than a great wine and cheese pairing? You might enjoy a
robust cabernet with the sharp, aged cheddar, or perhaps a crisp
Sancerre with a tangy, creamy chevre. Based on the curriculum Adam
Centamore developed teaching at Formaggio Kitchen and the Boston
Wine School, Tasting Wine and Cheese guides you through the world
of flavor pairing with an emphasis on understanding and developing
your own palate. Maitre d 'Fromage Adam Centamore teaches you how
to first taste wines and cheeses separately, allowing you to
understand the complex profiles of reds, whites, aged, and fresh.
But wading through these waters is only half the battle. Tasting
Wine and Cheese takes you on a journey through pairings of cheeses
with white, red, sparkling, and dessert wines. There is even a
section to help you pair condiments with your wine and cheese.
Whether you're looking to broaden your appreciation for gourmet
combinations or simply looking for a menu to host a party, you'll
find everything that you need in this comprehensive guide. "Adam
Centamore is a master at making the perfect wine and cheese match.
The interactive pairing workshop he teaches is one of our most
popular Wine School classes ever." - Jonathan Alsop, founder &
executive director of the Boston Wine School and author of Wine
Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the
Ardent Aficionado "Wine and cheese pairings decoded! In Tasting
Wine and Cheese, Adam employs the same approach in this book as he
does his classes - comprehensive, fun and filled with practical
information for anyone interested in the enjoyment of food. The
result is a pairing of its own as both a solid primer and a
worthwhile reference for your future wine and cheese pairing
adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen
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