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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products

East - 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes (Hardcover): Meera Sodha East - 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes (Hardcover)
Meera Sodha 2
R530 R414 Discovery Miles 4 140 Save R116 (22%) Ships in 5 - 10 working days

THE SUNDAY TIMES BESTSELLER The perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES

The Homemade Ice Cream Recipe Book - Old-Fashioned All-American Treats for Your Ice Cream Maker (Paperback): Robin Donovan The Homemade Ice Cream Recipe Book - Old-Fashioned All-American Treats for Your Ice Cream Maker (Paperback)
Robin Donovan
R471 R404 Discovery Miles 4 040 Save R67 (14%) Ships in 10 - 15 working days
The Beginner's Guide to Cheese Making - Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses (Paperback): Elena R... The Beginner's Guide to Cheese Making - Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses (Paperback)
Elena R Santogade
R472 R405 Discovery Miles 4 050 Save R67 (14%) Ships in 10 - 15 working days
Easy Cheese Boards - Arrangements, Recipes, and Pairings for Any Occasion (Paperback): Claire Robin Adler Easy Cheese Boards - Arrangements, Recipes, and Pairings for Any Occasion (Paperback)
Claire Robin Adler
R365 R309 Discovery Miles 3 090 Save R56 (15%) Ships in 10 - 15 working days
Death and Fromage - The hilarious new murder mystery from The Times bestselling author (Paperback): Ian Moore Death and Fromage - The hilarious new murder mystery from The Times bestselling author (Paperback)
Ian Moore
R281 R211 Discovery Miles 2 110 Save R70 (25%) Ships in 9 - 15 working days

Richard is a middle-aged Englishman who runs a B&B in the Val de Follet. Nothing ever happens to Richard, and really that's the way he likes it. Until scandal erupts in the nearby town of Saint-Sauver when its famous restaurant is downgraded from three 'Michelin' stars to two. The restaurant is shamed, the town is in shock and the leading goat's cheese supplier drowns himself in one of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who is staying at the B&B while house-hunting in the area, isn't convinced that it's a suicide. Despite his misgivings, Richard is drawn into Valerie's investigation, and finds himself becoming a major player.

The Cheese Chronicles - A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table (Paperback,... The Cheese Chronicles - A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table (Paperback, New)
Liz Thorpe
R490 R411 Discovery Miles 4 110 Save R79 (16%) Ships in 10 - 15 working days

"The Cheese Chronicles" is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today.

Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.

Steve Jenkins, author of the celebrated "Cheese Primer," calls this "the best book about cheese you'll ever read." "The Cheese Chronicles" is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.

Budget Keto Kitchen - Easy recipes that are big on taste, low in carbs and light on the wallet (Paperback): Monya Kilian Palmer Budget Keto Kitchen - Easy recipes that are big on taste, low in carbs and light on the wallet (Paperback)
Monya Kilian Palmer
R462 R378 Discovery Miles 3 780 Save R84 (18%) In Stock

You could be forgiven for thinking that the keto lifestyle is an expensive one - but that doesn't have to be the case. In this highly anticipated follow-up to the bestselling Keto Kitchen and Lazy Keto Kitchen, Monya Kilian Palmer shares all the secrets of how to enjoy the energy-boosting (and weight-loss) benefits of the low-carb keto lifestyle without breaking the bank. From clever use of leftovers to how to get the most out of more affordable cuts of meat, this book is packed with ideas to transform even the most basic of ingredients into decadent dishes that still work with your macros. From tasty Pulled Pork Burgers to Spicy Enchiladas or Mushroom & Cheese Souffle Omelettes, these good-value, great-tasting meals will satisfy your taste buds - and your bank balance. This is keto made simple and affordable.

The Modern Cheeseboard - Pair your way to the perfect grazing platter (Hardcover): Morgan McGlynn The Modern Cheeseboard - Pair your way to the perfect grazing platter (Hardcover)
Morgan McGlynn
R549 R409 Discovery Miles 4 090 Save R140 (26%) Ships in 9 - 15 working days

This sumptuous guide gives you everything you need to put together the perfect cheeseboard for any occasion, with 40 beautiful delicious ideas to suit all tastes. Morgan McGlynn, resident cheese expert from Channel 4's Sunday Brunch, brings you this complete guide, filled with beautiful recipes to wow guests and delight the palate. A how-to guide that breaks the cheeseboard down into its components- cheese, meat, accompaniments, garnish. - allowing you to create stunning spreads for any occasion. Ideas include: Brunch Board: Make the most important meal of the day a little more special with this mouthwatering selection of cheeses and accompaniments. Cosy Night In Board - Shelter in on cold winter evenings with a warming fondue for two as a centre piece, the ideal sharing board for the one you love with wine parings for each cheese. Halloween Cheeseboard - Full of cheesy treats, spooky crackers and scarily stinky cheeses, this is the perfect board for when the autumn nights start to draw in. Apres Ski Board - A rich collection of mountain cheeses perfect for enjoying in front of a cozy open fire. Ultimate Match-Day Board: Add some flavour to complement the big game with stuffed mini peppers, spicy guacamole and homemade blue cheese and chive sauce. Perfect Summer Picnic: This light and fresh selection is the ideal cheeseboard for the summer, and can be packed up and taken on walks, trips or days out. Festive Cheese Wreath - The perfect holiday centrepiece, ideally enjoyed with a Christmas Martini. Most importantly, this book will teach you how to pair cheeses perfectly, from classic pairings to the unexpected. In addition to the easy-to-follow instructions and gorgeous inspiration, The Modern Cheeseboard also pairs drinks to match the boards, along with recipes for your own chutneys and jams. With boards ranging from the everyday to the showstopper, alongside ideas for key occasions throughout the year and inspiration from around the World, this book is guaranteed to wow guests and have mouths watering.

Great Balls of Cheese (Hardcover): M. Buffardi Great Balls of Cheese (Hardcover)
M. Buffardi
R601 Discovery Miles 6 010 Ships in 12 - 17 working days

Remember the nut-covered, pink-coloured cheese balls served at grandma's house for the holidays? Well, these are not your grandma's cheese balls. Updated for contemporary tastes, Michelle Buffardi's cheese balls come in both savoury and sweet flavors, like cheddar, blue cheese, and Buffalo wing sauce, or Bing cherry, rum, and pecan. And cheese balls are just part of the story. Many of the recipes, photographed in gorgeous full colour, are in adorable shapes for all kinds of occasions, such as an Easter egg, Thanksgiving turkey, or a Christmas ornament. Other designs are just plain fun, like the Nacho Cat, a Wise and Cheesy Owl, or one that looks like a pizza fresh from the oven. There is so much interest in bringing old-fashioned foods back into style, and this is no exception. Perfect for food lovers with crafty flair or anyone who loves to entertain, this book, with more than fifty inventive recipes and designs, is sure to be turned to again and again.

Death and Fromage - The hilarious new murder mystery from The Times bestselling author (Hardcover): Ian Moore Death and Fromage - The hilarious new murder mystery from The Times bestselling author (Hardcover)
Ian Moore
R417 R362 Discovery Miles 3 620 Save R55 (13%) Ships in 12 - 17 working days

Richard is a middle-aged Englishman who runs a B&B in the Val de Follet. Nothing ever happens to Richard, and really that's the way he likes it. Until scandal erupts in the nearby town of Saint-Sauver when its famous restaurant is downgraded from three 'Michelin' stars to two. The restaurant is shamed, the town is in shock and the leading goat's cheese supplier drowns himself in one of his own pasteurisation tanks. Or does he? Valerie d'Orcay, who is staying at the B&B while house-hunting in the area, isn't convinced that it's a suicide. Despite his misgivings, Richard is drawn into Valerie's investigation, and finds himself becoming a major player.

A Portrait of British Cheese - A Celebration of Artistry, Regionality and Recipes (Hardcover): Angus D. Birditt A Portrait of British Cheese - A Celebration of Artistry, Regionality and Recipes (Hardcover)
Angus D. Birditt
R719 Discovery Miles 7 190 Ships in 12 - 17 working days

BBC Radio 4's The Food Programme Best Food Books of 2022 'I'd happily eat this book - with a spoonful of chutney.' - Gill Meller 'If you want to know more about the human stories behind real cheese, buy this book! It highlights the wonderful diversity of people, scales and skills which characterise and bind together the emergent community of UK artisan cheese makers.' - Patrick Holden, Sustainable Food Trust A Portrait of British Cheese celebrates the excellence of artisan and farmhouse cheese in the British Isles, expressing it as a product of the land, its animals, and its people, offering a snapshot of rural life, artisan traditions and delicious dishes. The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business. Food writers and journalists including Jamie Oliver led the call to save British cheeses, and the public's discovery of and support for speciality artisan cheeses helped many producers to weather the storm. Photographer and writer Angus D. Birditt has been visiting and documenting dairies all over the British Isles, looking at the food, people and landscapes dedicated to artisan and farmhouse cheeses. From Lincolnshire Poacher to Stichelton (the original Stilton), Britain's own Brie in the form of Baron Bigod from Suffolk, to Brefu Bach sheep's milk cheese from Snowdonia and Appleby's Cheshire cheese from the heart of rural Shropshire, this is a unique journey through photos, essays and recipes, revealing the joys and challenges of a life in cheesemaking.

Little Tarts - 1 x pastry recipe + 60 x fillings (Hardcover): Meike Schaling Little Tarts - 1 x pastry recipe + 60 x fillings (Hardcover)
Meike Schaling
R468 Discovery Miles 4 680 Ships in 12 - 17 working days

From the celebrated European patisserie Petit Gateaux, comes the recipe book with one basic tart recipe and sixty variations. Once the ‘base’ recipe is perfected, you can experiment and make any tart you want!

The book for bakers everywhere―from beginners to experts―who would like to learn how to fill and decorate an infinite variety of tarts to perfection.

Discovering the joy of homemade patisserie has never been easier. French patisserie Petit Gateau equips even the most rudimentary of bakers with the skills to create beautiful tarts of an endless variety of colour and flavour, all with just one core recipe.

Chapters include:

  • Dough – How do you make the perfect dough for little tarts?
  • Examples – Exploring the best fillings for your tarts and the ways you can create unlimited variations.
  • Almond Cream and Clafoutis Cream – How to create that perfect creamy layer...
  • Crumble – Crunchy toppings for the perfect textured tart.
  • Pastry Cream – A velvety texture with a rich vanilla flavour
  • Fruit – From apples and pears to pineapple and rhubarb, how do you make your fruit to the perfect texture and sweetness for patisserie?
  • Chocolate – Good chocolate is essential to a great tart and this book includes fifteen different types of ganache, as well as other chocolate-y fillings and toppings for you to get your chocolate fix.
  • Party Time – Easter, Hallowe'en and Christmas are not the same without a special tart to mark the occasion.
The Grilled Cheese Cookbook (Hardcover): Becks Wilkinson The Grilled Cheese Cookbook (Hardcover)
Becks Wilkinson
R249 R210 Discovery Miles 2 100 Save R39 (16%) Ships in 10 - 15 working days

The ultimate grilled cheese book, packed with meltingly delicious recipes. Who doesn't love a grilled cheese? Comfort food has never been better than biting into a crunchy, warm, gooey grilled cheese, oozing with your favorite cheesy fillings. Not only are they delicious, grilled cheeses are also cheap and wonderfully simple to make. Becks guides you through the best ingredients to use to ensure your grilled cheese has the perfect initial crunch and stringy, melty inside. The book is divided into two scrumptious sections - Marvelous Melts for Every Day and Sensational Sandwiches for Special Occasions - giving you plenty of recipes to choose from whether you want minimum effort or maximum creativity. With recipes such as The Brie-l Deal (brie, charred pear and rocket), The Hipster (whipped goat's cheese, spiced pumpkin and kale) and Banoffee French Toast (brioche, caramel, bananas and mascarpone), there is a recipe to suit your every mood. The perfect gift for any cheese lover, The Grilled Cheese Cookbook It is bursting with your new favorite grilled cheese recipes.

Cheese & Dairy: River Cottage Handbook No.16 (Hardcover): Steven Lamb Cheese & Dairy: River Cottage Handbook No.16 (Hardcover)
Steven Lamb 1
R524 R428 Discovery Miles 4 280 Save R96 (18%) Ships in 9 - 15 working days

Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even deliciious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese.

There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods - as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake.

With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.

That Cheese Plate Will Change Your Life - Creative Gatherings and Self-Care with the Cheese By Numbers Method (Hardcover):... That Cheese Plate Will Change Your Life - Creative Gatherings and Self-Care with the Cheese By Numbers Method (Hardcover)
Marissa Mullen; Illustrated by Sara Gilanchi
R816 R648 Discovery Miles 6 480 Save R168 (21%) Ships in 10 - 15 working days
An A-Z of Pasta - Stories, Shapes, Sauces, Recipes (Hardcover): Rachel Roddy An A-Z of Pasta - Stories, Shapes, Sauces, Recipes (Hardcover)
Rachel Roddy
R809 R671 Discovery Miles 6 710 Save R138 (17%) Ships in 9 - 15 working days

Exquisitely designed, beautifully written and featuring mouth-watering photography, this gorgeous tome from Guardian columnist and award-winning food writer Rachel Roddy makes the perfect gift for the pasta lover in your life! Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragu and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook

Cheese Sex Death - A Bible for the Cheese Obsessed (Hardcover): Erika Kubick Cheese Sex Death - A Bible for the Cheese Obsessed (Hardcover)
Erika Kubick
R913 R586 Discovery Miles 5 860 Save R327 (36%) Ships in 12 - 17 working days

From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.

The Cheese Board Deck - 50 Cards for Styling Spreads, Savory and Sweet (Other printed item): Meg Quinn, Shana Smith The Cheese Board Deck - 50 Cards for Styling Spreads, Savory and Sweet (Other printed item)
Meg Quinn, Shana Smith
R440 R344 Discovery Miles 3 440 Save R96 (22%) Ships in 5 - 10 working days
Essential Guide to Cheese (Hardcover): Alexander Elt Essential Guide to Cheese (Hardcover)
Alexander Elt
R732 Discovery Miles 7 320 Ships in 12 - 17 working days

Cheese, unlike other foods or culinary ingredients, is not a recently ""fashionable"" product. Its roots go back to ancient times. It was one of the favourite foods of the Greeks and Romans and in Egypt it was considered as one of their basic foods. Cheese now appears on the menus of the most luxurious restaurants, is a faithful companion for excursions and picnics, is a snack for children of almost all ages, is the food of the poor, is the joy of the gourmet, is the sandwich of choice... It is a universal panacea inside and outside the kitchen, and this is what this book reflects.

Dairy (Hardcover): Jane Singer Dairy (Hardcover)
Jane Singer
R423 Discovery Miles 4 230 Ships in 12 - 17 working days
The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best... The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses (Paperback)
David Asher; Foreword by Sandor Ellix Katz
R861 R647 Discovery Miles 6 470 Save R214 (25%) Ships in 12 - 17 working days

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese-one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: * How to source good milk, including raw milk; * How to keep their own bacterial starter cultures and fungal ripening cultures; * How make their own rennet-and how to make good cheese without it; * How to avoid the use of plastic equipment and chemical additives; and * How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Cheese and Culture - A History of Cheese and its Place in Western Civilization (Paperback): Paul Kindstedt Cheese and Culture - A History of Cheese and its Place in Western Civilization (Paperback)
Paul Kindstedt
R578 R429 Discovery Miles 4 290 Save R149 (26%) Ships in 12 - 17 working days

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.

There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.

This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

Eggs in the Kitchen (Hardcover): Barker Alex Eggs in the Kitchen (Hardcover)
Barker Alex
R352 R279 Discovery Miles 2 790 Save R73 (21%) Ships in 12 - 17 working days

This is the essential guide to preparing and cooking eggs, with 150 tempting recipes. It comes with photographic identification of all the well-known eggs, such as hen, duck and quail, as well as the more exotic varieties, such as goose, ostrich and emu. It includes information on buying, storing and preparing eggs, with step-by-step instructions demonstrating cooking techniques, from basic boiling to making meringues and souffles. It features 150 recipes from classics such as Scrambled Eggs with Smoked Salmon to more contemporary dishes such as Shirred Eggs with Pancetta and Rocket. The egg is one of the most versatile and useful ingredients in cooking, and this book examines all the varieties of eggs from each species in detail, providing information on nutrition and buying and storing, as well as how to cook egg dishes. With inspirational recipes from classic Poached Eggs Florentine, Spicy Sausage and Cheese Tortilla, and Bitter Chocolate Mousses, to original ideas such as Egg Crostini with Rouille, Baked Herb Crepes and Summer Berries in Warm Sabayon Glaze, there is something for every palate. With step-by-step instructions and photographs of every dish, this volume is an essential in every kitchen, for every cook.

The Cheese Deck - 50 Cards to Discover, Pair, and Enjoy the World's Best Cheeses (Cards): Tristan Sicard The Cheese Deck - 50 Cards to Discover, Pair, and Enjoy the World's Best Cheeses (Cards)
Tristan Sicard
R373 Discovery Miles 3 730 Ships in 12 - 17 working days

The Cheese Deck is the ultimate compendium to use in learning all about cheese. Adapted from Artisan's book A Field Guide to Cheese, this card deck features profiles on over 30 must-know cheeses with detailed stats on their origin, type of milk, fat content, and more. The deck is organised by cheese family, with 11 cards that explain each one - from cheeses with natural rinds to fresh cheeses, pressed cheeses, and more - plus 11 cards that guide readers through how to pair each type of cheese and additional cards with instructions on building cheese platters and boards. With universally beloved cheeses like feta and fontina, Gouda and mozzarella, Pecorino Romano and chevre - but also rarities like King River Gold, a washed-rind cheese from Australia; Dancing Fern, a raw cow's-milk cheese from Tennessee; and Danbo, a semisoft, aged cheese from Denmark - this informative and highly giftable card deck is for professional mongers just as much as it is for those with a simple love for cheese.

The Philosophy of Cheese (Hardcover): Patrick McGuigan The Philosophy of Cheese (Hardcover)
Patrick McGuigan
R255 Discovery Miles 2 550 Ships in 12 - 17 working days

Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has travelled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com

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