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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
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.
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
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.
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.
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.
Mark Kurlansky's first global food history since the bestselling
Cod and Salt; the fascinating cultural, economic, and culinary
story of milk and all things dairy--with recipes throughout.
According to the Greek creation myth, we are so much spilt milk; a
splatter of the goddess Hera's breast milk became our galaxy, the
Milky Way. But while mother's milk may be the essence of
nourishment, it is the milk of other mammals that humans have
cultivated ever since the domestication of animals more than 10,000
years ago, originally as a source of cheese, yogurt, kefir, and all
manner of edible innovations that rendered lactose digestible, and
then, when genetic mutation made some of us lactose-tolerant, milk
itself. Before the industrial revolution, it was common for
families to keep dairy cows and produce their own milk. But during
the nineteenth century, mass production and urbanization made milk
safety a leading issue of the day, with milk-borne illnesses a
common cause of death. Pasteurization slowly became a legislative
matter. And today, milk is a test case in the most pressing issues
in food politics, from industrial farming and animal rights to
GMOs, the locavore movement, and advocates for raw milk, who
controversially reject pasteurization. Profoundly intertwined with
human civilization, milk has a compelling and a surprisingly global
story to tell, and historian Mark Kurlansky is the perfect person
to tell it. Tracing the liquid's diverse history from antiquity to
the present, he details its curious and crucial role in cultural
evolution, religion, nutrition, politics, and economics.
Discover delicious recipes to bring a little unicorn magic into
your everyday! This easy-to-use cookery book is bursting with
sparkles and rainbows. Packed with unique unicorn recipes, follow
the simple instructions to make your own wonderful creations.
Children will love The Magical Unicorn Cookbook, which includes
twenty-five recipes for the whole family to make and enjoy
together. Perfect for parties and brightening up your day, learn
how to make: Fluffy unicorn buns Rainbow rolls A unicorn
showstopper celebration cake and much more! The recipes are
specially designed for adults to use with children, with
step-by-step instructions and helpful hints. The perfect way for
you to spend quality time with your child and show them just how
much fun cooking and baking can be!
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.
Gather around the board to celebrate all of life's occasions! With
a chapter for Winter, Spring, Summer, and Fall, you'll learn to
make nearly 50 creative, delicious boards that capitalize on the
flavors and festivities of the season. Complete with suggested
flavor and beverage pairings, styling tips, ingredient profiles,
and more, Around the Board is your guide to year-round
entertaining. Celebrate the beauty of winter with the Winter
Pairings board, filled with bold, rich flavors and pops of juicy
color from pomegranate and citrus. When a beautiful spring day
calls for a brunch gathering, Emily walks you through the steps of
building a beautiful display of pastries, granola, spreads, fresh
fruit and more. As calendars fill up with holidays and celebrations
throughout the summer and fall, you'll find recipes for boards to
enjoy from the 4th of July to Halloween, all featuring seasonal
ingredients, delicious pairing options, and eye-catching yet
easy-to-achieve arrangements. Each recipe is accompanied by
annotated photography that guides you through the steps to create
the board at home, along with helpful tips, product
recommendations, and more. The beautiful recipe images are as
pleasing to admire as they are to create, making the book the
perfect addition to any entertainer's kitchen or coffee table. With
an emphasis on honing your own cheese board instincts, Around the
Board is a complete resource to mastering one of the year's most
popular food trends.
Discover the satisfying art of cheese making in this updated
edition. This bestselling book has been designed to help you create
wonderful cheeses that approximate the flavours and textures of
many cheeses from around the world - at home in the comfort of your
own kitchen. Discover and indulge in the taste of fresh handmade
cheeses and experience the joy of creating outstanding food from a
simple ingredient: fresh milk. These excellent recipes feature
easy-to-follow step-by-step instructions that take the stress and
guesswork out of creating artisanal-quality cheeses at home. You
will find recipes for everything from fresh unripened cheeses to
aged ones with complex rinds. An enticing new cover, an all-new 32
page troubleshooting section, new step-by-step photos as well as
the new inclusion of preparation times with each recipe will be
welcomed by both novice and experienced cheese makers. Here's a
sampling of some of the cheeses you can make: Fresh Cheeses:
traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses:
Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie,
Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola,
Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick,
Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina.
Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic
& Regional Cheeses: Feta, Paneer, Domiati. Yogurt & Kefir:
Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme
Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this
fantastic book are comprehensive descriptions of basic
cheese-making steps and techniques along with information on and
illustrations of all the necessary techniques, equipment and tools.
It also chronicles the fascinating history of cheese along with
serving and presentation instructions.
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
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Dahi
(Paperback)
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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'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.
Charles Porter's 1911 "Milk diet..." advocates healing the body
through "an ample supply of the only food that will make an
immediate large production of blood possible, --milk."
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.
"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
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