|
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
"It's a great book for any first-time hen-keeper." - YOU magazine
Keeping and raising chickens is fun, relaxing, and low maintenance,
plus you have the added benefit of your own known source of fresh
eggs. In Raising Chickens, poultry breeder Suzie Baldwin offers a
practical guide to everything the beginner needs to know, from
whether to buy chicks or hens, what varieties to chose, how to tell
if you're buying a healthy chicken and how to ensure it stays that
way, to how many chickens you should keep, and what kind of coop to
buy. They also answer all the questions commonly posed by
first-time owners, from whether chickens ever fly away and how
quickly they will start laying, to how to prevent them being
attacked by foxes and what to do when they become unwell.
Previously published as Chickens
Ready to eat in just minutes and devoured in seconds, the grilled
cheese sandwich is the perfect quick and cheap meal. Combining
quality breads and cheeses, create fun and quirky recipes from
ideas for breakfast, such as Greece is the Word (Labneh, Fresh Fig
and Honey) or California Dreaming (Goats Cheese, Bacon and
Avocado), to posh dinners including Wanna Date? (Hallomi, Dates,
Harissa and Mint) and the Camembert Reynolds (Camembert, Turkey and
Cranberry). And if that's not enough, why not have the Return of
the Mac (Mac and Grilled Cheese) or the Sloppy Joe (Fontina and
Meatballs) as a midnight snack? It's not all about savoury
varieties though, there are also sweet treats such as the Please
Sir, Can I have Some S'more (Mascarpone and Chocolate) or a
Banoffee toastie (Banana, Dulce de Leche and Mascarpone) amongst
many others. All recipes are easy and quick to make at home so you
can get your delicious cheese fix as soon as you need one!
A prominent food scientist defends the use of raw milk in
traditional artisan cheesemaking. Raw milk cheese-cheese made from
unpasteurized milk-is an expansive category that includes some of
Europe's most beloved traditional styles: Parmigiano Reggiano,
Gruyere, and Comte, to name a few. In the United States, raw milk
cheese forms the backbone of the resurgent artisan cheese industry,
as consumers demand local, traditionally produced, and high-quality
foods. Internationally award-winning artisan cheeses like Bayley
Hazen Blue (Jasper Hill, VT) would have been unimaginable just
forty years ago when American cheese meant Kraft Singles.
Unfortunately the artisan cheese industry faces an existential
regulatory threat. Over the past thirty years the US Food and Drug
Administration (FDA) has edged toward an outright ban on raw milk
cheeses. Their assault on traditional cheesemaking goes beyond a
debate about raw milk safety; the FDA has also attempted to ban the
use of wooden boards, the use of ash in cheese ripening, and has
set stringent microbiological criteria that many artisan cheeses
cannot meet. The David versus Goliath existence of small producers
fighting crushing regulations is true in parts of Europe as well,
where beloved creameries are going belly-up or being bought out
because they can't comply with EU health ordinances. Centuries-old
cheese styles like Fourme d'Ambert and Cantal are nearing
extinction, leading Prince Charles to decry the "bacteriological
correctness" of European regulators. The dirty secret is that
Listeria and other bacterial outbreaks occur in pasteurized cheeses
more often than in raw milk cheeses, and traditional processes like
ash-ripening have been proven safe. In Ending the War on Artisan
Cheese, Dr. Catherine Donnelly forcefully defends traditional
cheesemaking, while exposing government actions in the United
States and abroad designed to take away food choice under the false
guise of food safety. This book is fundamentally about where and
how our food is produced, the values we place on methods of food
production, and how the roles of tradition, heritage, and quality
often conflict with advertising, politics, and profits in
influencing our food choices.
Each a great selection of delicious and practical recipes, the
books in this series focus on a certain theme or one specific
ingredient.
All the recipes in this cookbook incorporate egg, from tapas and
salads to meat and fish dishes to desserts.
Who is the master confectioner? He is the man who is an expert in
his trade, who knows his business from A to Z, and can teach others
to become proficient in this field. The author of this book began
as a candymaker in early youth and has devoted his entire life to
candymaking. He has written this book so that others may benefit
from fifty-two years of experience and hard work. Many good candy
books have been published, but as a rule they do not cover the
retail and smaller wholesale manufacturing field completely. For
example: A certain formula, though it may be the best, calls for
steam or vacuum cooking. This will not suit the candymaker who uses
open-fire cooking. Here is only one example in a hundred where a
formula that is suitable for the large candy factory will not give
good results in the medium shop. The large candy manufacturer has
his highly paid executive to take care of all his problems, but the
smaller manufacturer has his hands full with making and selling his
products. He is only too likely to neglect the candymaking end.
That is why this book should be of particular interest to the
retail and medium-wholesale candymaker. The man who must know his
business from A to Z should find this work a treasury of
candymaking.
"Creative, inventive recipes for America's top comfort food --
more than 2 billion grilled cheese sandwiches are eaten each year
"
The classic grilled cheese sandwich is now one of the biggest
trends in cooking and enjoying an incredible resurgence in
popularity. Top bloggers, NPR, and ABC are reporting that grilled
cheese sandwiches are one of the top food trends to watch out for
-- many have even said "grilled cheese is the new burger."
These recipes are fabulous: they begin with the comfort food
feel of the grilled cheese which we all love and then make them
incredibly versatile -- they're uptown, downtown, simple, gourmet,
seasonal. And the recipes aren't limited to just lunch or dinner.
There are recipes for snacks, appetizers and even desserts. Perfect
for the home cook who wants tasty, healthy, economical meals
featuring fresh ingredients.
There's a sandwich for every occasion and most are really
family-friendly: Breakfast/Brunch recipes such as Stuffed Nutella
French Toast, Grilled Smoked Salmon Appetizers such as Caprese
Panini, Grilled Cheese Bruschetta Lightened-Up and Healthy fresh
ingredients, lighter cheeses and healthy breads including
gluten-free to create "lightened-up" grilled cheese sandwiches
Meatless filled with favorite vegetables, herbs and cheese "Beef"
up your favorite grilled cheese Bacon, ham, pork and prosciutto
recreate the classic grilled cheese New and creative ways to use
chicken and turkey Seafood: Grilled Salmon and Gruyere, and Shrimp
Avocado Grilled Cheese Condiments from aiolis to Mango Chutney
Desserts: Chocolate, fruits and cheese create decadent dessert
sandwiches
Best of all, grilled cheese sandwiches are so simple they're
also perfect for college students, beginner cooks and even for kids
who want to help in the kitchen. So whether you like to enjoy your
sandwich with soup in the winter or with seasonal summer produce,
these classic and new recipes fit the bill.
|
|