|
Cheese : Selecting, Tasting, and Serving the World’s Finest
$7.98
Cheese
|
Cheese Companion
$7.98
Cheese Companion
|
French Cheese : Eyewitness Companions
$12.99
French Cheese
|
|
Cheese : A Connoisseur’s Guide to the World’s Best
$19.50
2006 James Beard Award Winner! Max McCalman is America’s foremost expert on the world’s finest cheeses: he created the first European-style cheese program in the country at the restaurant Picholine in New York; he planned the cheese program at Artisanal, the first restaurant devoted to cheese; and he consulted on the opening of the first American cheese center, the Artisanal Cheese Center. Max’s first book, The Cheese Plate, was about cheese-making and history, about constructing a cheese plate and pairing cheeses. This new book is about a far more universal and accessible subject: the cheeses themselves. Cheese is the first book to address current readers’ real needs: an up-to-date guide to the best–and only the best–cheeses in the world, with strength and quality ratings (like a wine-buying guide), a color photograph of each, authoritative information on the cheese’s profile, and the ground breaking contribution of the best wines to serve with every cheese. All wrapped up in a beautiful hardcover, Cheese is the definitive reference on the subject.
|
Real Cheese Companion
$9.80
Real Cheese Companion
|
The Definitive Guide to Canadian Artisanal and Fine Cheese
$19.76
The Definitive Guide To Canadian Artisanal And Fine Cheese
|
|
The Cheese Lover”s Cookbook and Guide
$31.02
Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas…
|
Cheese: A Complete Guide to Over 300 Cheeses of Distinction
$20.65
Cheese
|
The Definitive Guide To Canadian Artisanal And Fine Cheeses
$19.76
The most comprehensive guide to Canadian cheeses ever published. Chef Gurth Pretty is Canada””s food and beverage ambassador…
|
|
Cheese Primer
$13.56
Cheese Primer
|
Zingerman”s Guide To Good Eating: How To Choose The Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, And Much More
$36.95
Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingermans is a trusted source for superior ingredients — and an equally …
|
Cheese and Cheese-Making
$8.45
Long and Benson”s 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.
|
|
Cheese and Cheese-Making Butter and Milk
$22.01
Cheese and Cheese-making, Butter and Milk
|
Cheese and Cheese-Making, Butter and Milk, with Special Reference to Continental Fancy Cheeses
$28.97
Cheese and Cheese-Making, Butter and Milk, with Special Reference to Continental Fancy Cheeses
|
Home Cheese Making: Recipes for 75 Homemade Cheeses
$10.54
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
|
|
Goat Song: A Seasonal Life a Short History of Herding and Making Cheese
$14.93
In his transformation from staunch urbanite to countrified goat farmer, Kessler explores the rustic roots of many aspects of Western culture, and how diet, alphabet, religions, and economy all grew out of a pastoral setting.
|
Making Cheese, Butter, and Yogurt
$5.99
Making Cheese, Butter & Yogurt
|
Science and Practice of Cheese-Making
$19.53
Van Slyke and Publow’s 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.
|
|
Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
$14.90
Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.
|
Making Artisan Cheese
$13.99
Making Artisan Cheese
|
Home Cheese Making
$11.86
Home Cheese Making
|
|
Cheese: The Making of a Wisconsin Tradition
$15.96
Cheese: The Making of a Wisconsin Tradition
|
The Atlas Of American Artisan Cheese
$23.09
The Atlas Of American Artisan Cheese
|
Artisan Cheese of the Pacific Northwest
$12.41
Artisan Cheese of the Pacific Northwest is an in-depth guide to the region”s artisan cheeses.
|
|
And That’s How You Make Cheese!
$10.74
And That’s How You Make Cheese!
|
Get Off Your Duff and Make Your Own @#$! Cheese
$9.92
This straightforward book is bursting with true wisdom. If you”ve ever wondered how to D.A.R.E. to move forward and create the life you want to live, have the career you want to have or figure out how to get to the next level of your life path, then this is the book for you. Get Off Your Duff and Make Your Own @#$! Cheese teaches you to do just that. Pep and Rally are two rats who want to make cheese. They are side-tracked along the way and, instead of making cheese, they choose to eat the Bread of Shame. With the help of a friend who takes them for a walk through the Forest of hidden Potential they learn how to D.A.R.E. But only after they learn a valuable lesson about the consequences of their actions, can they proceed onwards to achieve their goals. Read this telling story written by renowned speaker and entrepreneur Sean Roach. It”s a modern day fable that grants you the power to transform your life.
|
Gourmet’s Guide Cheese
$18.66
Gourmet’s Guide Cheese
|
|
Guide to Cheeses of the World
$10.13
An indispensable guide to selecting, tasting, and serving cheese–with 1, 200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe”s milk cheese), from Dutch Gouda to the increasingly rare French Grataron d”Areches–a soft-pressed, washed-rind, goat”s milk cheese that”s made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barthelmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.
|
Hooper and Brown’s Fast Guide to Cheese and Wine
$8.77
Hooper and Brown’s Fast Guide to Cheese and Wine
|
The Cheese Lover’s Cookbook and Guide: Over 100 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Chesses
$26.67
The owner of The Mozzarella Cheese Factory in Dallas shares recipes and instructions on how to buy, store, and serve favorite cheeses, and includes additional chapters on how to made cheeses at home. Color photos. From the Publisher: Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover’s Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it’s Gruyere, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover’s Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences — Southern, Mexican, Southwestern, and Italian — The Cheese Lover’s Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Creme Fraiche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover’s Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results.
|
|
The Cheeses of Vermont: A Gourmet Guide to Vermont’s Artisanal Cheesemakers
$14.63
In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world.Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state.
|
The Complete Idiot’s Guide to Cheeses of the World
$11.79
Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. a[ Over the past two decades, the quality, availability and popularity of artisan cheeses has grown a[ Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years a[ 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties
|
The Practice of Soft Cheesemaking – A Guide to the Manufacture of Soft Cheese and the Preparation of Cre
$24.95
The Practice of Soft Cheesemaking – A Guide to the Manufacture of Soft Cheese and the Preparation of Cre
|
|
The Real Cheese Companion: A Guide to the Best Handmade Cheeses of Britain and Ireland
$10.11
The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows” milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheep”s cheeses, both hard and soft goat cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. In The Real Cheese Companion, she reviews over 150 of these handmade cheeses, describes the individual cheesemaking processes, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.
|
Wine & Cheese Pairing Guide
$10.81
Wine & Cheese Pairing Guide
|
The Cheese Lover’s Cookbook & Guide: Over 100 Recipes, with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses
$29.99
Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover’s Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it’s Gruyere, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover’s Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences — Southern, Mexican, Southwestern, and Italian — The Cheese Lover’s Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Creme Fraiche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover’s Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results.
|
|
