Cookery / food by ingredient: egg, cheese and dairy products Books

Book SynopsisThe cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family. Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on: • The health benefits of untreated milk; • How to milk a cow effectively and with ease; • Choosing your dairy breed; • Drying off your cow; • Details on calving and breeding; • The importance of hay quality and how to properly feed your cow; • Fencing and pasture management; • Housing, water systems, and other supplies; • Treating milk fever and other diseases and disorders; • Making butter, yogurt, and cheese, and, of course . . . • . . . Everything else the conventional dairy industry doesn’t tell us! Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies. Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.Trade Review"Many with small rural properties have opted out of the industrial food system by obtaining a family cow. Keeping a Family Cow is the only owner's manual you will need. In elegant, readable prose, Grohman guides the neophyte through all the steps, from choosing a cow, to milking her, to making butter, yogurt, and cheese. Highly recommended for anyone interested in grass-based farming and nutrient-dense food--not just family cow owners--Keeping a Family Cow will instill great appreciation for the sacred bond between domesticated animals and the human beings who care for them."--Sally Fallon Morell, President, The Weston A. Price Foundation“Joann Grohman is level-headed and sure-footed when it comes to helping families build a lasting partnership with a homestead cow. Her work remains an important reference for anyone considering bringing these gentle creatures into their lives.”--Shannon Hayes, author of Long Way on a Little, The Farmer and the Grill, The Grassfed Gourmet Cookbook, and Radical Homemakers

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Book SynopsisBehind 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.Trade ReviewForeWord Reviews- Cheese, glorious cheese. Who knew the 9,000 years of innovation, lore, history, and romance in your story? Who knew skim milk cheeses initially flourished not for diet reasons, but because they were cheaper for London’s working-classes? That higher-temperature cooking techniques contributed to the development of dry and aged cheeses? Or that economics, religion, social mores, climate, and—well, nearly anything—has influenced the evolution of cheese in all its forms, styles, tastes, shapes, and uses? Paul S. Kindstedt knows, and now, through his impeccably researched, and carefully assembled book, any cheese lover can know, too. Kindstedt’s is a book written with scholarly rigor; yet, that detail-laden precision also makes it palatable for foodies curious about how and why food choices, production, and tastes have emerged over centuries—the person jazzed to learn, for example, that ‘Grated cheese seems to have occupied a special place in Greek culture’ indicated by a wounded soldier being served ‘an elixir consisting of Pramnian wine on which (his slave) sprinkles goat’s-milk cheese, grated with a bronze grater,’ or that the seasonal movement of cows across south-central France inspired techniques for producing longer-lasting mountain cheeses. Like the range of cheeses available today, at times Cheese and Culture can be overwhelming, and the chapter on regulation reads like an alphabet soup of agency abbreviations and acronyms. But, like the veined or sharply flavored offerings on a cheese plate, one could choose to skip it and still be satiated.Library Journal- Kindstedt (food science, Univ. of Vermont) delivers an extensively researched and comprehensive history of cheese and its place in the development of Western civilization. Beginning with the ancient origins of cheese making and moving through the classical, medieval, and Renaissance periods to the modern era, the author examines the traditional cheeses that came about during each period and how they were tailored to the environment and culture of the time. Finally, he explores the friction that has developed between the United States and the European Union over issues surrounding cheese making and trade, such as protecting traditional product names, food safety regulation, and the use of new agricultural technologies such as genetically modified organisms (GMOs) and hormones. VERDICT: Incorporating archaeology, religion, and literature, this detailed, accessible history will appeal to readers who enjoy food histories.Choice- Cheese scientist Kindstedt (Univ. of Vermont) has written a lively history of cheese through an examination of the cultural environments from which specific types of cheese-making traditions were born and, in some cases, have continued to the present. Kindstedt begins as early as possible with archaeological evidence of early fresh cheese making in the Fertile Crescent and its role in pre-Christian religious ritual. He quickly moves on to the introduction of rennet in cheese making and cheese in Greek and Roman civilizations and incorporation into daily life, both mundane and sacred. The last half of the book concentrates on the European cheese-making tradition and the role of monasteries in the development of aged cheeses. Surprisingly, Kindstedt does not spend too much time discussing factory-made cheese and the move away from traditional cheese making. But he does end with a timely discussion on raw milk safety and multinational trade laws that impact traditional cheeses, as well as a brief discussion on the artisanal cheese movement. Cheese and Culture is a well-researched, concise, and valuable addition to any food history collection. Summing Up: Highly recommended. Lower-division undergraduates through graduate students; general readers."All honor and respect to Aristaious -- the Greek god who taught us to make cheese -- and to Paul Kindstedt, who in Cheese and Culture teaches us its glorious history ever since."--Rob Kaufelt, proprietor, Murray's Cheese NYC"From the Garden of Eden to the dairy industries of today, Paul S. Kindstedt unfolds the monumental story of cheese. Vast in scope, rich in detail, Cheese and Culture is a casein-inspired epic."--Eric LeMay, author of Immortal Milk"Cheese and Culture is the book both cheese professionals and cheese geeks have been waiting for. Professor Kindstedt gives us the mostly untold history of cheese and its societal import from 6500 BC to the present, answering all my cheese questions -- even the ones I didn't know I had. Cheese and Culture is the most comprehensive cheese book ever written by an American, a great addition to our collective cheese library."--Gordon Edgar, cheese buyer, Rainbow Grocery Cooperative, San Francisco, and author of Cheesemonger: A Life on the Wedge"In this painstakingly researched yet passion-laced book, Paul Kindstedt shows us how cheese, from its rudimentary beginnings to today's manufacturing, is inextricably linked to culture and, no less, to our future. Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself."--Laura Werlin, author, Laura Werlin's Cheese Essentials"I love this book - accessible in its prose and style with the breadth and depth of an academic work. All those interested in the role that cheesemaking has played in the development of the world we live in will come away after reading this book with context and understanding, and an intellectual appreciation of why cheese appeals to so many people at an emotional level. Paul Kindstedt has produced a seminal work in Cheese and Culture."--Mateo Kehler, cheesemaker, Jasper Hill Farm"Paul Kindstedt has fashioned a remarkable book about one of humankind's most distinctive foods. Drawing upon comprehensive evidence from archaeology to contemporary artisan cheese making, Dr. Kindstedt shapes the complex story of cheese. He examines the impact of geography and climate, religion, social status and wealth, transportation and commerce... to describe and explain the 8,500-year evolution of cheese from Neolithic humans to present-day America. From archaeologists and anthropologists and historians to cheesemakers and consumers who want to deepen their understanding and appreciation of cheese, Dr. Kindstedt's book will enlighten, entertain, and reveal the fascinating history and culture of cheese. Bravissimi e complimenti!"--Jeffrey Roberts, New England Culinary Institute, and author of The Atlas of American Artisan Cheese"Only a true scholar could weave together the complexity of history, anthropology, language, geography, religion and science to inform and enlighten our understanding of the evolution of cheese making throughout the millennia. Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum."--Catherine Donnelly, PhD, co-director, Vermont Institute for Artisan Cheese"Dr. Kindstedt's love and passion for the artisan cheese movement is inspiring. In his latest book, he has presented a beautiful and historically rich mosaic of the history of cheese on our little green planet. With reference to the past, and detailed attention paid to the present, as well as extrospection for the future, Dr. Kindstedt has created an amalgamation of artisan cheese reference, the like of which has not been attempted before."--Matt Jennings, co-owner/executive chef, Farmstead/La Laiterie, Providence, RI"This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love."--Sandor Ellix Katz, author of The Art of Fermentation, The Revolution Will Not Be Microwaved, and Wild Fermentation"No cheese lover or cheesemaker's education will be complete without reading of the epic journey of cheese as it influences and is influenced by human civilization. Paul Kindstedt steers the reader through a vast sea of history with the steady, inspired hand and confidence of a seasoned captain of his subject. What a gift to the world of cheese!"--Gianaclis Caldwell, cheesemaker, Pholia Farm, and author of The Farmstead Creamery Advisor "Given the vast amount that's been written about cheese down the centuries, the surprising absence of a scholarly work on the history of cheese is all the more remarkable. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek."--Kate Arding, co-founder, Culture magazineTable of Contents1. Southwest Asia and the ancient origins of cheese 2. Cheese, religion, and the cradle of civilization 3. Bronze, rennet, and the ascendancy of trade 4. Greece, cheese, and the Mediterranean miracle 5. Caesar, Christ, and systematic cheese making 6. The manor, the monastery, and the age of cheese diversification 7. England, Holland, and the rise of market-driven cheese making 8. The Puritans, the factory, and the demise of traditional cheese making 9. The cultural legacy of cheese making in the Old and New Worlds

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Book Synopsis

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Book SynopsisThe key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. Trade Review Booklist- "The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package." ForeWord Reviews- "Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author’s cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell’s comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft."Bookwatch Review- Home hobbyists and any serious about commercial artisans will find Mastering Artisan Cheesemaking the ultimate key to moving from very basic ideas to creating masterpiece cheeses. Recipe-based cheese-making books alone often fail to cover the science and art of small-scale cheese making for all skill levels: this book packs in some thirty basic recipes with profiles of cheesemakers from around the world, information on home-scale equipment and cheese aging, and more. The result is a powerful recommendation that goes far beyond recipes alone to delve into the art and science of cheesemaking.“Easy to understand and fun to read, Mastering Artisan Cheesemaking provides valuable information on every aspect of cheesemaking—an excellent resource for both cheese makers and cheese lovers.”—Sally Fallon Morell, President, The Weston A. Price Foundation, and cheesemaker "I am truly knocked out by this wonderful book. Mastering Artisan Cheesemaking is simply superb, and well-nigh flawless. Caldwell's voice comes through so clear, friendly, and free of clinicality. I have learned so much that I didn't realize I didn't know. In fact, the book is so good I'm a little embarrassed that I didn't even know how badly I needed it, and feel I am a vastly improved master cheesemonger for having been blessed with reading it."--Steven Jenkins, author of Cheese Primer"If only Mastering Artisan Cheesemaking had been available a decade or so ago--my cheese making adventures would have been a lot less stressful. Already I see this as the new go-to book for my workshop attendees. Gianaclis Caldwell presents her method of making cheese as an intuitive process, and broaches the truly formidable task of the science of cheese making in an understandable way that only someone that has learned in the classroom and worked in the cheese room can. The section on surface ripened cheese is especially good since these cheeses are more difficult to ripen. Go out and get this book, if you haven't already."--Jim Wallace, New England Cheesemaking Supply Company“Gianaclis Caldwell has poured her generous mind and heart into this book, and reveals the secret life of one of humanity’s most delicious foods. Mastering Artisan Cheesemaking is a wealth of in-depth information won by first-hand experience, yet it’s friendly and reassuring and skillfully unpacks the science and craft of cheesemaking for the interested hobbyist and the artisan alike. After reading it, I’m more fascinated by cheese than ever! My next project may well be a few little bloomy rinds. . . .”—Margo True, Food Editor, Sunset Magazine"Mastering Artisan Cheesemaking is the one book that tells you everything you need to know to become an award-winning cheese maker. Caldwell's practical and straightforward explanations make this entire book (along with its amusing anecdotes) a great pleasure to read. She makes it clear that artisan cheesemaking is a serious endeavor; but her light-hearted approach will remove the fear factor and inspire you to make a go of it anyway. And for everyone who just loves to eat fine artisan cheeses, this book will elevate your respect for all that goes into their creation. Among the recent bounty of books on cheese, this one is a must-have."--Max McCalman, author of Mastering Cheese"I am in awe! For anyone who has ever written a book or sweated over a cheese vat, you know that both require artistry, focus and discipline, dedication, time and more time, and perhaps a bit of creative insanity. Gianaclis Caldwell has either a twin or a clone! As an accomplished artisan enterprise in Southern Oregon, her cheeses from Pholia Farm are beautiful, luscious, and consistently at the top of the game. In her new book, she argues eloquently for the strong relationship between art and science, for deeper understanding and appreciation of milk, and the chemistry and alchemy of a cheese vat. With dozens of recipes, she guides us to create delicious, consistently top-quality cheeses. And as the landscape of American artisan cheese heads towards 1,000 small-scale producers, Mastering Artisan Cheesemaking offers each of them new insights, essential knowledge, and encouragement to experiment and succeed. I deeply admire and respect her ability, standards, and work ethic...now if I could just figure out how she did both!"--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese "Mastering Artisan Cheesemaking is a must-have book for the aspiring cheesemaker or cheesemonger. Not only is it amazingly easy to use as a reference book - laying out cheese science in as clear and jargon-free a way as possible - it's also a fun time for the cheese obsessed reader. Why does that rind look like that? How does that cheese get that amazing flavor? I'll admit, this book helped clear up some misperceptions I have held for twenty years about the way certain cheeses are made. I've read this once, but I know I will be referring to it over and over again.--Gordon Edgar, author of Cheesemonger: A Life on the Wedge"Gianaclis Caldwell has combined her extensive knowledge as an award-winning cheesemaker with complementary information from a variety of sources to create a practical guide that will delight both aspiring and seasoned home-scale cheesemakers. Mastering Artisan Cheesemaking will be a valuable addition to any home cheesemaker's library."--Paul Kindstedt, author of Cheese and Culture and American Farmstead Cheese"Mastering Artisan Cheesemaking is a beautiful book, rich in theory and practice. Whether you want to deepen your appreciation and understanding for cheese, produce for your family, or bring artisanal cheeses to market, you won't be disappointed."--Shannon Hayes, author of Radical Homemakers and Long Way on a Little"Gianaclis Caldwell, a farmstead cheese maker of famously delicious cheeses, has--amazingly--revealed all her hard-earned secrets in this wonderful new book. Reading Mastering Artisan Cheesemaking is like taking an advanced cheese making class--not only do we learn how to make cheese at home, we learn the science behind the process, from flocculation to affinage. A must-read for anyone who wants to make cheeses at home."--Novella Carpenter, author of Farm City: The Education of an Urban Farmer “I have been waiting for a book like Mastering Artisan Cheesemaking for years. Gianaclis Caldwell’s detailed, thorough, and accurate guide is a godsend for both home cheesemakers just starting out as well as experienced professionals. Gianaclis has answered all of my tough questions in this remarkable tome; my only regret is that I needed this guide years ago when I was just starting out.”—Kurt Timmermeister, author of Growing a Farmer and commercial cheesemakerTable of ContentsPart I: the art and science of making cheese Ingredients for all cheese Concepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking space Part II: recipes for success Getting to know the family Fresh, acid-coagualted cheese Brined cheeses, fresh and aged White mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

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Book SynopsisTrade Review“For your cheese-loving friends who are eager to learn more, you can’t do better than Cheese Sex Death: A Bible for the Cheese Obsessed. . . It’s a striking book [and] you’ll get benchmark cheese information, written in a way that’s engaging enough you'll want to devour it from cover to cover." -- Epicurious

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Book SynopsisTells the story of Ben & Jerry's ice cream company, and shares recipes for chocolate, fruit, and other flavors of ice cream, sorbets, sundaes, and sauces.

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Book SynopsisNothing 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 delicious 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 guid

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Book SynopsisA comprehensive selection of Keto-friendly recipes that make it easy and enjoyable to stick to your ketogenic lifestyle.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, who has used her skill in the kitchen to put together a comprehensive selection of culinary delights that make it easy and enjoyable to eat keto. From Brown-Butter Scrambled Eggs to Slow-cooked Lamb Shoulder with Roast Cherry Tomatoes, every recipe is packed with flavor and nutrients. There are

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Book SynopsisPoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life. One of the most enduring symbols throughout antiquity, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the debut volume of TASCHEN’s series with cult-favorite The Gourmand journal, we celebrate the link between food and culture in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world. The Gourmand’s Egg. A Collection of Stories and Recipes is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably The Gourmand. Rounding out the volume are works from art history’s titans, including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. “In cooking — as in almost every-thing else,” Reichl said. “It all starts with an egg.”Trade Review“This tasty title is well worth dipping (your soldiers) into.” * World of Interiors *“[A] gorgeous, frothy offering from food-culture journal The Gourmand.” * World of Interiors *“…entertainingly explores the cultural and culinary history of the egg, with spectacular imagery and essential recipes.” * Delicious *“As this lavishly ovophilic work demonstrates, eggs are loaded with symbolic and metaphoric potential, and their hold on the artistic imagination, as well as our appetites, can be traced back through the millennia.” * The Observer New Review *“The humble egg has provided inspiration well beyond the kitchen and is celebrated in all its guises in The Gourmand’s Egg: A Collection of Stories and Recipes.” * ArtReview *“…an absolute playground for the eyes and mind.” * vanityfair.com *“Celebrating the endless possibilities of the egg… whether it’s poached, scrambled, boiled, whipped, deviled, painted, or even tossed, the egg is here celebrated in all its various guises: as both humble household ingredient and ever-powerful source of life.” * vogue.com *“The Gourmand's Egg. A Collection of Stories & Recipes dives into the cultural relevance and history behind the oval wonder, while blessing our eyes with the most eclectic visual companions we've ever seen inside the pages of a cookbook.” * Tasting Table *“…turns the staple (ingredient) into a star, and charts its significant beyond the kitchen.” * Apollo *“A closer look at how eggs became a complex motif in countless works of art.” * Salon *“Every food-lover’s favourite magazine ‘The Gourmand’ has begun a series of books dedicated to singular foods, featuring essays, recipes and always beautiful imagery. Scramble to get your mitts on the first, centred on the humble egg.” * ES Magazine *“The Gourmand’s Egg is the first in a new series of sumptuous art books by TASCHEN, celebrating the connections between art and food.” * The Telegraph *“A cracking new look at the egg… Culinary, cultural… it’s all collected in this fascinating compendium of all things ovoid.” * The Financial Times *“Cracked, over-easy or richly symbolic: the humble egg in art.” * The Observer *“Editorially experimental, visually conceptual, but highly accessible because of the sheer wit of its inventive features, The Gourmand offers surprising delicacies.” * The Guardian *

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Book SynopsisEasy-to-follow techniques for the home dairy, from yogurt to blue cheese, with beautiful photographs.

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Book SynopsisA complete, hands-on beginner's guide to the magic and satisfaction of making your own cheeseTrade ReviewGianaclis has taken the craft of cheesemaking and has molded it into another beautiful tome for cheese lovers. Her straightforward recipes will guide you through the exciting processes of crafting different cheeses, starting with the easiest then progressing to the more advanced recipes. She also shares some extra tips here and there to make the endeavor all the more successful. Whether you plan to make cheese or not! Mastering Basic Cheesemaking will help you under- stand how the myriad of cheese styles can all begin with one simple ingredient -- milk. Should you attempt to give it a whirl, this book will be like having her right there beside you as you create your first cheese. -- MAX MCCALMAN, ACS CCP(TM), author of numerous books on cheese including Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager. If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it. -- KIRSTEN K. SHOCKEY, author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many dif- ferent styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. If you can use a cookbook, this book will show you how to make some great cheese... and also teach you how you did it. -- GORDON EDGAR, author of Cheesemonger: A Life on the Wedge, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994.Table of ContentsINTRODUCTION HOW TO USE THIS BOOK PART 1: THE FUNDAMENTALS OF MAKING CHEESE 1: WHY MAKE CHEESE? The First Cheesemakers The Pedigree of a Cheese What Is Cheesemaking? 2: UNDERSTANDING INGREDIENTS A Quick Look Milk Acid Cultures Calcium Chloride Lipase Rennet Salt Flavoring, Coloring, and Other Additions 3: THE CHEESEMAKER'S TOOLS Pots, Vats, and Containers Thermometers Ladles, Spoons, and Spatulas Ripening Spaces Knives pH Meters Cloths Forms and Molds Colanders and Sieves Presses Mats and Racks Trays and Tubs Vacuum-sealing Equipment Aging Spaces Preparing Cheesemaking Tools PART 2: THE FUN OF MAKING CHEESE 4: QUICK AND SIMPLE CHEESES Steps for Making Quick and Simple Cheeses with Heat and Added Acid What to Do with the Whey from Quick and Simple Cheeses Lesson 1: Whole-milk Ricotta Lesson 2: Mascarpone Lesson 3: Paneer 5: CULTURED MILKS AND CREAMS Steps for Making Cultured Milks and Creams What to Do with the Whey from Cultured Milks and Creams Lesson 4: Buttermilk Lesson 5: Sour Cream and Crème Fraîche Lesson 6: Cultured Butter and Buttermilk Bonus Recipe: Ghee Lesson 7: Kefir and Kefir Cheese Lesson 8: Yogurt and Yogurt Cheese 6: FRESH AND VERSATILE CHEESES Steps for Making Fresh and Versatile Cheeses What to Do with the Whey from Fresh and Versatile Cheeses Lesson 9: Quark, Chèvre, and Fromage Blanc Lesson 10: Cream Cheese Lesson 11: Curd Cottage Cheese 7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES Steps for Making Rennet-coagulated Fresh Cheeses What to Do with the Whey from Rennet-coagulated Fresh Cheeses Lesson 12: Quick Mozzarella Bonus Recipe: Burrata Lesson 13: Feta Lesson 14: Farmhouse Cheese 8: RENNET-COAGULATED AGED CHEESES Steps for Making Rennet-coagulated Aged Cheeses Lesson 15: Gouda Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar Lesson 17: Stirred-curd Cheddar Lesson 18: Colby Lesson 19: Parmesan Bonus Recipe: Whey Ricotta 9: WHAT'S NEXT? Keep a Cheese Journal Experiment Advanced Cheesemaking Cheesemaking as a Business Conclusion GLOSSARY RESOURCES BOOKS MAGAZINES MOVIES AND VIDEOS SUPPLIES ACKNOWLEDGMENTS INDEX ABOUT THE AUTHOR

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Book SynopsisThis 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.  Cozy Night In Board - Shelter in on cold winter evenings with a warming fondue for two as a center piece, the ideal sharing board for the one you love with wine parings for each cheese. Trade Review'From the first time I met Morgan I knew she was a special talent. From making, storing and ageing to tasting, slicing and hunting out new cheeses. There seems to be nothing she doesn't know.' Simon Rimmer' -'' -'' -'' -'' -'' -Table of ContentsIntroduction Everyday Throughout the Year Around the World Showstoppers Recipes for the Boards The Best Cheese Shops from Around the World Index Acknowledgements

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Book SynopsisPulling carts around the farm or serving as loyal pack animals, goats are naturally hardworking and make for friendly companions. This straightforward guide teaches you how to choose, house, feed, train, and breed the best goats for your space and needs. Whether you want to churn out fresh dairy products, harvest soft cashmere for knitting, or keep goats as playful pets, The Backyard Goat makes it easy to enjoy the benefits of owning goats, with no experience necessary.

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Book SynopsisIf 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 RecipesMake 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 othersTrade ReviewWritten in an easy style . . . this book will inspire you to get churning * Countryside *

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Book SynopsisA French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to ValençayThere are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. <Trade Review"In his informative book, Fromages, Dominique Bouchait explains French cheeses, dividing them into 'families,' according to how they’re made, like cooked and uncooked or blue-veined. But what he says about the French varieties applies to cheeses from anywhere. Though Mr. Bouchait — a master cheesemaker based in southwest France — focuses on the 45 French cheeses that have government-controlled names, his broad scope includes types of milk, raw and pasteurized cheeses, ripening, storage, fat content, wine pairings (he prefers white) and 40 recipes." —NEW YORK TIMES

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Book Synopsis“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year“A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.”—BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.Trade Review“We officially declare this the book of cheese. From Frenchman and former fromager Tristan Sicard, A Field Guide to Cheese is the only fully illustrated manual on all things curdled, profiling more than 400 global varieties, along with maps, histories, and beverage pairings. The stunningly realistic illustrations are reason alone to buy the guide. . . . Any lactose lover will be completely obsessed.”—Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics. Cheese expert and journalist Tristan Sicard lays out the book nicely, starting off with ‘A Quick Chronology of Cheese’ that spans from 5000 B.C. to the present day. This is followed by a diagram of dairy breeds—not only cow but also goat, sheep and even buffalo. The 11 families of cheese are also outlined, including information about color, texture, recommended serving tools and emblematic varieties. Finally, each cheese gets its own entry, with over 400 individual profiles in all, including the dairy breed, region of origin, an enticing illustration and a brief description. Further information is given about pairing, preparing and serving cheese, and there’s even a section about how to properly wrap cheese for storage.”—BookPage

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Book SynopsisCreate wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish. Whether you prefer your eggs fried or scrambled, boiled or poached, you’ve undoubtedly enjoyed the distinguishable taste of the yolk paired with the whites’ mild flavor. Packed with protein, eggs are the perfect breakfast food—yet we can make them an integral part of every meal. Eggs is a cookbook by Julia Rutland that features 50 recipes—from beverages and breads to soups and entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an introduction to the types of eggs along with basic tips on cooking eggs help to ensure that you always prepare them just right. Inside you’ll find: 50 recipes—tested and tasted by the author, a professional food stylist Breakfast, breads, entrees, sides, and more Full-color photography from a professional food photographer BONUS: Introduction to egg types and basic tips for cooking eggs We love eggs because they remind us of eating around the table with family, of baking with parents and grandparents. Add Eggs to your cookbook collection, and take your egg-based dishes to the next level of flavorful goodness. Table of ContentsAcknowledgments Introduction About Eggs Beverages, Breads, and Breakfast Appetizers, Soups, and Salads Entrees and Sides Sweets Index About the Author

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Book SynopsisElevate your next gathering with this beautiful, helpful card deck that offers 50 creative ideas for styling and presenting food platters for any occasion--no cooking skills required!Everyone knows the cheese platter gets all the attention at the party, so why not make sure you get all the credit? With ideas for holidays, special days, game days, and every day, expert food stylist Meg Quinn gives you 50 drool-worthy ideas for boards that anyone can assemble at home. Just pick a card, collect and prep the ingredients following the list and tips on the back of the card, then reference the beautiful photograph on the front to arrange an abundant board.Here are quick-to-make meal boards for breakfast, lunch, and dinner, cheese boards both fancy and for the budget-minded, and even colorful dessert and candy boards. With ingredients lists, tips for swaps, and simple and optional recipes for elevating store-bought goods, you can look forward to styling a BYOHD (Build Yo

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Book SynopsisWITH KISSES FROM ITALY A frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours. "Once you’ve had one, you’ll want them all" Evening Standard This is the moment when gelato becomes your cold, sweet new Italian obsession.Trade ReviewWe don't want to say this is definitively the best ice cream in London but we can't imagine what could beat it * Londonist *Some of the best gelato in London * Vogue *This is the best gelato in London * Infatuation *Once you’ve had one, you’ll want them all * Evening Standard *The best gelato outside Rome * Elle *The master of Italian ices * Women’s Health *Gelato in London means one man, Mr Jacob Kenedy * Mr Porter *With tips, techniques and recipes, this is a celebration of semifreddo, a gala of granita, a fever dream of ice cream. * GQ Magazine *

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Book Synopsis''A collection of unusual and tempting recipes'' Sunday PostA uniquely British phenomenon, there is something magical about cheese on toast. Two simple ingredients that, when put together, are the greatest of comfort foods and the quickest of meals. At its most basic level, this staple of many a British teatime is a delicious pairing, as award-winning cheesemonger Steve Parker shows in this celebration of the nation''s favourite cheesesBritish Cheese on Toast will take you on a tasting tour of British cheeses, showcasing the absolute best along the way. From Cheddar to Wensleydale via soft, blue, smoked and goat''s, in this book you''ll find over 100 recipes plus advice on which cheese to use with which type of bread, as well as suggestions for innovative sweet and savoury flavour combinations to take things to another level. With a handy guide to shops where artisan cheeses featured in the book can be bought, as well asTrade ReviewI honestly didn't know there were so many ways to toast cheese - genius! -- Patricia Michelson, La Fromagerie[British Cheese on Toast] reveals how you can upgrade the simple dish with more than 100 amazing and delicious recipes . . . Steve Parker delves into the UK's top dairy delights to create delicious flavour combinations. * Daily Star *Steve Parker recently wrote a book called British Cheese on Toast. Any prime minister would be well advised to retain him as a special adviser on the subject... * The Times *A collection of unusual and tempting recipes * Sunday Post *Steve Parker takes you on a tasting tour of British cheeses * Take A Break *With a handy guide to shops where artisan cheeses featured in the book can be bought, as well as tips on using supermarkets, British Cheese on Toast is a complete celebration of this traditional meal. The perfect gift for cheese lovers everywhere. * Eastern Daily Press *

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Book SynopsisMark 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 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. 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 pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and 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.Trade Review[A] wonderfully wide-ranging study -- PD Smith * Guardian *[A] rich, fascinating and comprehensive history ... [A] highly readable volume, stuffed with colourful historical facts from all corners of the globe and epochs * Spectator *A feat of investigation, compilation and organization ... Altogether a complex and rich survey, Milk! is a book well worth nursing. * Wall Street Journal *A treasure trove of fascinating details * The Times *The sort of book that Proust might have written had Proust become distracted by the madeleine ... you step away from this book with a new vantage on history * New York Times Book Review *

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Book SynopsisFor the mayonnaise obsessive in your life!A staple in almost every kitchen, mayonnaise is arguably the best and most versatile condiment trust us, we've spent many hours arguing about it. From different variations and flavours, to being used in anything from dips, mains and desserts to create dreamy dishes, mayonnaise is truly a hero ingredient with endless potential.With recipes ranging from jazzed up mayonnaise flavourings and dips, to main meals and (surprisingly) sweet treats, this book will fuel your obsession!

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Book SynopsisA far cry from the boxed, neon barely-food' staple of yesteryear, today's mac and cheese is now a culinary supernova.In the past decade, mac and cheese has become indispensable on menus across the globe, from dive diners to artisan eateries, delectable dinner parties to favoured food trucks. So loved is the cheesy goodness, it is served as both a simple side and a magnificent masterpiece in its own right.With MAC + CHEESE, learn to make the ultimate comfort food in 60 recipes at home from Deep-fried Mac and Cheese Bites and Mac & Cheese Muffins, to Breakfast Mac and Cheese and Lobster Mac and Cheese ideal for a swanky dinner party or a quick weekday meal. Across these mouth-watering pages, discover how to prepare this glorious dish to suit your personal taste, plans, cooking level and ability to think outside the box!Trade ReviewOK Magazine October 2023: 'Tired of the same old mac and cheese recipes? Fed up of making it the classic way each time? No worries, we've got you covered!'

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Book Synopsis'Best Mac 'n' Cheese this side of the Atlantic' Elle 'Worth getting messy for' MetroOver 50 recipes from the legendary Mac 'n' Cheese truck.Trade ReviewLegendary Mac N Cheese * Evening Standard Magazine *It's pure filth and I loved every mouthful -- Tim Anderson, Masterchef WinnerIf you love a bit of Mac N Cheese, then you will LOVE this fabulous new recipe book from celebrity favourites Anna Mae's, which has one golden rule in cooking: "Use loads of cheese. If you're not sure it's enough, it's not, add more." * Reveal *Book of the Week * Telegraph Food & Drink *A must for carb and cheese lovers * Ms Marmite Lover *

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Book SynopsisSpoiled is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson’s groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today’s troubled dairy industry.Trade ReviewAnne Mendelson does more than take on the many myths surrounding milk. She provides a history of milk in Britain and America, as dense and rich as a good cheese, and details the many controversies swirling in the glass, especially those concerning sanitation: clean dairies, pasteurization, refrigeration, and others. Scientifically detailed and rigorous without being difficult or inaccessible, Spoiled is a major contribution to food history and to the history of industrializing agriculture. -- E. N. Anderson, author of Everyone Eats: Understanding Food and CultureThe very best food journalism lifts the veil on everyday components of our diet, peeling away accumulated layers of hype, pseudoscience, and ingrained fallacies to reveal the truth. No writer today does this more deftly than Anne Mendelson. Spoiled is the result of scrupulous and unbiased research presented in delightfully readable prose. A masterpiece. -- Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring FruitA graceful, gently humorous account of the years of persuasion, breeding, engineering, and politicking required to convince Americans that liquid cow’s milk was nature’s perfect food. You won’t look at those milk bottles in the supermarket in the same way again. -- Rachel Laudan, author of Cuisine and Empire: Cooking in World HistoryThe over-all thrust of her argument—that a series of human errors, rooted as often in sincere intentions as in arrogance, is partially what’s to blame for the dominance of drinking milk—becomes especially lucid. * New Yorker *Persuasively challenges readers to consider forms of dairy that are better for animals, the farmers who care for them and the consumers who drink their milk. * Washington Post *A sharply written, wide-ranging, and instructive look at the history of dairy milk. -- Natalie Angier * New York Review of Books *Table of ContentsPrefaceIntroduction1. Milk: Some Scientific Ins and Outs2. From the Cradle of Dairying to the English Manor3. The Rise of Drinking-Milk4. Setting the Stage for Pasteurization5. Pasteurization: The Game-Changing Years and Nathan Straus6. Sour Milk, Briefly Rethought7. Milk for the Masses: The Price to Be Paid8. Technology in Overdrive II: The Animals9, Technology in Overdrive II: The Milk10. Reviving the Raw Milk Cause11. The FutureAcknowledgmentsNotesSelect BibliographyIndex

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Book SynopsisFounder of glutenfreeonashoestring.com and author of the Gluten-Free on a Shoestring cookbook series is back with more than 100 recipes devoted to bagels, buns, flatbreads, rolls, doughs, and more. If you''re eating gluten-free, you know the challenges of bread. But now, thanks to Nicole Hunn, you can have easy, budget-friendly, delicious recipes for all your favorites, from shaped breads to flatbreads, biscuits, scones, and muffins. You''ll learn to master lean crusty white bread, hearty whole-grain, fragrant cinnamon swirl, decadent cheese bread, not to mention a wild yeast starter you''ll use to make everything imaginable, including a real no-rye rye bread. And you won''t need a bread machine or any fancy supplies. Nicole covers all the essentials, including: recipes from a bread flour that makes it all work, all-purpose flour blends, a whole-grain blend, and a pastry flour; key techniques; the secrets to working ably with gluten-free dough; and even a whole section on troubleshooting. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you''ve been missing--and at a fraction of the cost.Trade ReviewLiving Without, February/March 2014 "[Nicole is] a maven of gluten-free economy."

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Book SynopsisFrom 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

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Book SynopsisMake 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.   

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Book SynopsisDozens of deliciously indulgent hot cheese dishes, tips on selecting the best cheeses for cooking, tasting notes, wine and beer pairings, producer recommendations, and more expert knowledge make Melt, Stretch, & Sizzle a must-have for cheese lovers.These easy yet decadent recipes will change the way you eat and cook with cheese. A workhorse of the kitchen, cheese adds depth, flavor, and texture to sauces, soups, sandwiches, dips and snacks, fondues, and every dish you truly love. Melt, Stretch, & Sizzle demystifies recipes for delicate baked ricotta with herbs, a perfectly puffed dutch baby with bacon, pecorino popovers fit for any holiday party, and Brazil's crave-inducing pao de quiejo. Alongside cheese, the humble potato becomes an elegant gratin, is doused in cheese curds and gravy for poutine, and melts into the ultimate aligot. The author also refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and describes a host

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Book SynopsisSome things are always better if they are homemade. This collection by self taught baker, covers everything from biscuits, baked cheesecakes to celebration cakes and delectable desserts, My Sweet Life is a book no keen baker should be without.

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Book SynopsisMost 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.Trade ReviewSmart, informative, and funny. Debbie Moose's admiration for buttermilk shines through. Full of old favorites as well as new and unusual choices, this little volume will be of much use to home cooks even as it documents our regional culture.--Bill Smith, cookbook author and chef at Crook's Corner, Chapel Hill|""Debbie Moose's new cookbook, Buttermilk, illuminates one of the South's humbler ingredients. If you are not yet under the spell of buttermilk, be prepared to be bewitched. Born of hot summers and no refrigeration, it is still the real deal. The recipes in Buttermilk are delightful, the attributions and explanations enticing. Recipe after recipe reveals that buttermilk is culinary sorcery in the hands of home cooks and top chefs alike. We are delighted with Debbie's clear explanations of the history and uses of buttermilk--she has succeeded in making buttermilk understandable. Grandma knew all of this, but somehow much has been forgotten. Thanks, Debbie, for reminding us.""--Earl, Cheri, and Colleen Cruze, owners of Cruze Family Farm and winners of the 2008 Ruth Fertel Keeper of the Flame Award, Southern Foodways Alliance

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Book SynopsisThis book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments.  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 condiments. 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 Bûcheron with Tandoori Cashews, Trade Review"With The Art of the Cheese Plate, a delicious and thoughtful guide to enlightened entertaining, Tia [Keenan] shares her unmatched fluency with a creative spirit and versatility that lets readers make each pairing special and memorable. This book should serve as a must-have reference for professionals and home entertainers alike—any way you slice it. —Danny Meyer, CEO and founder of Union Square Hospitality Group and author, Setting the Table "What an amazingly exciting, brilliantly innovative book—a must-buy for any cheese lover." —Fiona Beckett, author, Fiona Beckett's Cheese Course "Holy cow (and sheep, and goat, and buffalo)! Tia Keenan's masterful book is to cheese what the moon landing was to the space program in 1969—After you read this book, you'll never think of a cheese plate in the same way. The Art of the Cheese Plate is an incredibly fun, imaginative, taste bud-tingling, and unpretentious tour of the universe of cheese and its untold flavors. —Anne Saxelby, founder of Saxelby Cheesemongers "Tia's passion inspires you to take risks and discover the pleasures of enjoying delicious cheeses and artful pairings. The pages of this book transport readers to a table where new experiences are always deliciously abundant." —Jean-Georges Vongerichten, chef and restaurateur "Tia Keenan is an undeniable force for good and right so it's only natural that I'd eat anything she told me to. If it happens to be cheese—smart, beautiful, and delicious cheese, even better! This unique and empowering book will make you really hungry and inspire you to play, explore, and most of all #CheeseYourOwnAdventure. —Richard Betts, master sommelier and author, The Essential Scratch & Sniff Guide to Becoming a Wine Expert "Tia Keenan has written the 'Sergeant Pepper' of cheese-plate books. The Art of the Cheese Plate raises the bar to a brave new level and will inspire everyone to new heights. Get it now and amaze yourself and your friends with the art it teaches you." —Kurt Beecher Dammeier, chef and founder of Beecher's Handmade Cheese "Wow! Tia's imaginative insight and exceptional ideas take eating cheese to entirely new heights of savory and sweet social engagement. Each page makes new matches in cheese heaven with amazing, perfectly curated, artisan cheese. The glamorous, the subtle, the sexy, smoky, surprising—all come together in one beautifully photographed, easy to read book. Its pages offer a lifetime of impressive entertaining options that will tempt your guests and take your own culinary experience to new levels. As Tia says, 'If this is wrong, let's never be right.'" —Ari Weinzewig, co-founder of Zingerman's Community of Businesses "When Forge first opened, I remember meeting Tia and thinking that I had never met anyone so passionate about cheese—and that passion shows in the pages of this gorgeous fromage bible. The pairings and the way she breaks down the cheeses from around the world will make it easy for anyone from beginners to experts." —Marc Forgione, executive chef, Restaurant Marc Forgione "Tia's creative use of both sweet and savory pairings, articulate recipes, and precise advice on how to pick great cheeses make for scintillating reading. The magnificent photography is simply wonderful eye candy. The Art of the Cheese Plate is truly one of a kind, a spectacular new tome on my favorite food: Cheese." —Jonathan Waxman, chef, Barbuto, Adele's, and Waxman's "Finally, Tia Keenan gives us the book on how to put together sensuous, delicious, and refreshingly modern cheese plates—all with a good dose of humor and, blessedly, easy-to-follow recipes. Cheese should be, and can be, an everyday food, not just a special-occasion one. The Art of the Cheese Plate is everyone's roadmap for serving and eating cheese with inspired style. —Liz Thorpe, cheese expert and author, The Book of Cheese "There aren't many people who know more about cheese than Tia Keenan, which is precisely why it's so impressive that she's managed to turn that knowledge into a book that's as accessible as it is whip-smart. At its core, this is a book about flavor and its building blocks. And for that alone it's an essential read for any home cook, drinker, or civilian with a passing interest in what tastes good and why." —Talia Baiocchi, editor-in-chief of PUNCH, and author, Spritz "I collect cheese books and this is one of the best. Tia Keenan has created a treasure-chest toolbox for food lovers eager to explore the world of cheese. Her cheese knowledge is top-notch and her accompaniments are best in class, making The Art of the Cheese Plate a beautiful, intuitive guide to elevating your cheese experience." —Adam Moskowitz, founder of The Cheesemonger Invitational "The Art of the Cheese Plate is a remarkable achievement, as practical as it is beautiful. Experienced cheese lovers will find inspiration in Tia's novel pairings and bold accompaniments, while novices will benefit from expert advice on sourcing and serving. This exciting book will change the way you think about cheese." —Marcus Glocker, chef, Bâtard Tribeca "Cheese lovers with a passion for flavor, cooking, and entertaining have found their ultimate resource. Keenan is a captivating writer with an innate ability to bring together fantasy and practicality. Follow one of her recipes and you'll soon be entertaining without realizing how much fun you're having—and how deliciously simple it is." —Thalassa Skinner, co-founder of Culture: The Word on Cheese "There's a bit of magic in a well-made cheese pairing. But you don't have to be a food styling connoisseur to create the various colors and textures that make an arrangement so stunning the cheese then becomes bona fide art. With a little help from expert Tia Keenan—via her new book, The Art of the Cheese Plate—even the most Pinterest-fearing host can create an impressive scene, at least when it comes to cheese and accompaniments." —cheeserank.com"If the thought of arranging a perfectly composed cheese plate intimidates you, look no further than Tia Keenan’s new book, The Art of the Cheese Plate. The fromage mastermind behind the cheese program at the popular The Modern restaurant in New York has published a practical guide to creating your own foolproof, delicious, and beautiful pairings." —In Style Magazine"Keenan knows her way around a cheese plate. The chef-­fromager designed the cheese program for Danny Meyer’s the Modern and has created pairings for Murray’s Cheese, both in New York City. She offers up no-fail-but-unexpected pairings and easy recipes for elegant cheese plates and seamless hosting." —Holiday Gift Guide, Publishers Weekly"What is most striking, however, is how simple it can all be — especially with a little help from your local cheese monger." —The Daily Meal"She shows you how to make 37 different cheese plates, each comprised of three cheeses, along with simple recipes for accompaniments that, with a little preparation, can really elevate your cocktail party or dinner." —Forbes.com"But in this book, Tia Keenan engages with the cheese by offering recipes for elegant accompaniments that will spark your palate and ennoble even a supermarket slab of cheddar." —AppeitieForBooks.com"Tia went on to open Murrays Cheese Bar, and has been a kick ass cheese consultant, expert, stylist, and innovator in the years since.." —New York Natives"A book to teach you about the ~art~ of the cheese plate." —Holiday Gift Guide for Cheese Lovers, Buzzfeed.com"Chef/fromager/cheese expert Tia Keenan presents a veritable smorgasbord of intriguing and out-of-the-box pairings."—Oregon Wine Press "Tia Keenan calls The Art Of The Cheese Plate a "doing book," as opposed to a cheese encyclopedia. She shows how to make 37 different cheese plates, each comprised of three cheeses, along with simple recipes for accompaniments that, with a little preparation, can elevate your next dinner party. "No matter where you live, you can replicate the recipes in this book," says Keenan."—Forbes

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