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

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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 Synopsis'Delicious! Emma writes with such clarity and passion' NED PALMER, bestselling author A Cheesemonger's History of the British Isles'Emma's expert take is brilliantly refreshing. What a triumph' HELEN MCGINN, Drinks Expert BBC Saturday Kitchen'Fabulous, fun and factual' MELISSA HEMSLEY__________Do you know your Brie from your Beaufort, your Reblochon from your Roquefort? Whatever your cheese expertise, this book is for you!With over 110 cheeses covered, using The Cheese Wheel, you can:- Discover the finest new cheeses from around the world- Master how to taste cheese and describe what you like/dislike- Find out the perfect drink to pair with your cheese- Design your own cheeseboard- And much more...With experience as a cheesemonger, cheese maker and cheese awards judge, Emma Young brings her comprehensive knowledge to the page in this innovative flavour-based guide to cheese. Each cheese profile includes fascinating notes on its origins, what drink it pairs best with, why you must try it, and other cheeses it complements for your next cheese board.So, whether you consider yourself a cheese connoisseur or are simply curious about the differences between a Cheddar, Comté and Caerphilly, this is an essential companion to have on your shelves.__________'The book on cheese we have been waiting for' REGULA YSEWIJN'A fun and informative book' RACHEL KHOO'An essential read for anyone who adores cheese' JAMES GOLDING, Group Chief Director THE PIG HotelTrade ReviewThe Cheese Wheel is delicious! Emma writes with such clarity and passion that you can almost taste the cheeses and their intriguing pairings -- NED PALMER, bestselling author of A Cheesemonger’s History of the British IslesI am a cheese adorer and now thanks to Emma's fabulous, fun and factual new book, I feel a bit more cheesed up knowledge wise too -- MELISSA HEMSLEYEmma's expert take on the subject of cheese is brilliantly refreshing. She'll have you reaching for a perfect wine pairing throughout, too. What a triumph -- HELEN MCGINN, Drinks Expert for BBC Saturday KitchenWritten in a clear, friendly tone of voice, The Cheese Wheel offers an accessible and intelligent approach to understanding and appreciating the rich, varied world of cheese from around the globe. Emma's enthusiasm for, and interest in, cheese is infectious -- JENNY LINFORD, author of The Missing IngredientA fun and informative book ... the descriptions of the cheeses had me salivating and wishing I had more than a wedge of cheddar in my fridge -- RACHEL KHOO

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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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a huge range and FREE tracked UK delivery on ALL orders.

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Book Synopsis From the celebrated European patisserie Petit Gateaux, comes the recipe book with one basic tart recipe and sixty variations. Once the ‘base’ recipe is perfected, you can experiment and make any tart you want! The book for bakers everywhere—from beginners to experts—who would like to learn how to fill and decorate an infinite variety of tarts to perfection. Discovering the joy of homemade patisserie has never been easier. French patisserie Petit Gateau equips even the most rudimentary of bakers with the skills to create beautiful tarts of an endless variety of colour and flavour, all with just one core recipe. Chapters include:Dough – How do you make the perfect dough for little tarts?Examples – Exploring the best fillings for your tarts and the ways you can create unlimited variations.Almond Cream and Clafoutis Cream – How to create that perfect creamy layer…Crumble – Crunchy toppings for the perfect textured tart.Pastry Cream – A velvety texture with a rich vanilla flavourFruit – From apples and pears to pineapple and rhubarb, how do you make your fruit to the perfect texture and sweetness for patisserie?Chocolate – Good chocolate is essential to a great tart and this book includes fifteen different types of ganache, as well as other chocolate-y fillings and toppings for you to get your chocolate fix.Party Time – Easter, Hallowe'en and Christmas are not the same without a special tart to mark the occasion.

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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 SynopsisNobody knows who first curdled milk, then separated the curds and whey to make cheese – but this ancient foodstuff has been around for thousands of years. Today, there are a dizzying number of cheeses – and ways to eat them – and each has its own distinct flavour, texture and traditions.The Little Book About Cheese delves into all aspects of this fabulous food. Find out how cheese is made and learn where the earliest cheeses came from. Explore an A-Z of enticing cheeses from around the world and discover handy tips for enjoying different types. Packed full of entertaining facts, amusing quotes and plenty of wise curds, this is the ideal gift for any turophile, fromager or cheesemaker – or simply for someone who likes their cheese.Table of ContentsOn the Origin of Cheeses - An exploration of the incredible history of cheese and the careful manufacturing process from earliest times to the present day. Includes a handy cheese vocabulary • Grate Things About Cheese - Fascinating facts and amusing quotes • The Wonderful World of Cheese - A continent by continent, and country by country A to Z of the most popular, tasty, rare - and smelly - cheeses you can taste, from all corners of the globe • Cheese the Day - Words of wisdom, amusing quotations and inspirational sayings, all related to cheese, its consumption and appreciation • In Queso Emergency - Eating cheese is so much more than just a tasty bite. We look at what goes best with various cheeses, when to eat it and curious cheesy customs from around the world • Don't Worry, Brie Happy! - A final celebration of all things cheese, including facts, tips and amusing anecdotes to enhance your cheesy moments throughout the day (and night).

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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 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 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 SynopsisSelected by HOT DINNERS for BEST NEW COOKBOOKS 2023 Cheese is not just a food, it's a way of life!Divided into Grill, Melt, Bake, Grate and Slice, The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.From how to make the ultimate fondue to the perfect grilled cheese sandwich, the recipes include feta and tomato tart, five cheese macaroni, smoked mozzarella sticks and cheeseboard accompaniments such as bacon jam and poached pears. Interspersed throughout are deep dives into key cheese varieties, from brie to blue, and wedges of cheesy wisdom, such as how to taste like a professional and when to eat the rind.Most of all it's a book about having fun and enjoying good cheese from people who genuinely care about what they do.Trade ReviewProvides a fine introduction to artisan cheese, pairing recipes for using cheese with insights on how to display cheeses, taste them, and assess their qualities. The Cheese Life features a well-rounded smorgasbord of insights. It packs its presentation with color photos, creating a delicious opportunity for cheese fans to expand their knowledge of cheeses and how best to use them. * California Book Watch *

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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 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 Synopsis''This is, quite frankly, my dream book. Buttery bliss from cover to cover'' Nigella Lawson''The last word on butter. Everyone who cooks needs this book'' Diana HenrySwirled into hot sugar to create a silken, smoky caramel, or browned until nutty and speckled before being folded through cake batter or buttercream. Dotted on to vegetables before roasting or braising, stirred through rice after cooking. Butter won''t just transform your individual dishes, but will transform your way of cookingButter: A Celebration is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent. Award-winning food writer Olivia Potts takes us on a grand tour of butter and its many varied applications, from old school chicken Kiev to mille-feuille, from oysters Rockefeller to saffron and yoghurt tahdig. This is a book to be savoured for its woTrade ReviewThis is, quite frankly, my dream book. Buttery bliss from cover to cover. -- Nigella LawsonThe last word on butter. Everyone who cooks needs this book. -- Diana HenryA love letter to the household staple. * Stylist *An uplifting tribute to the singular power of butter to elevate any dish, whether basted onto juicy grilled scallops or drizzled over brioche. * Harper’s Bazaar *Olivia's book walks through the fundamentals of cooking with butter . . . then ventures into recipes and techniques to bring the best out of butter and transform your cooking. * BBC Good Food *Butter is a mighty subject and Olivia Potts knows more than a thing or two about it. This kind of book can be daunting for both author and reader - there's so much to cover - but Potts has been masterful in her choice of recipes and the techniques she focuses on. Her voice is warm, never dry or instructional. As she stands by your side in the kitchen, she makes even the most complicated buttery confection seem possible. If you've always wanted to get to grips with butter - to understand how it works - this book is essential. I'll be working my way through it. -- Diana Henry * Telegraph *It takes a certain chutzpah to write an entire cookbook dedicated to butter, but Olivia Potts carries it off. Her devotion to the yellow fat is endearing. In a collection of excellent recipes and essays she makes the case for more buttery delight in our lives. As she explains, butter has the power to transform the flavour and texture of countless dishes, from mashed potatoes and scrambled eggs to lobster rolls and tarte au citron. * The Times, Best Cookbooks of 2022 *This is, quite frankly, my dream book. Buttery bliss from cover to cover. -- Nigella LawsonThe last word on butter. Everyone who cooks needs this book. -- Diana Henry

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

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Book SynopsisIncluding more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.Trade ReviewPublishers Weekly- "Organic farmer Asher, creator of the Black Sheep School of cheesemaking, packs plenty of information into this complete guide for both novice and experienced cheesemakers. He advocates strictly non-commercial methods in this detailed manifesto, showing aspiring cheese artisans how to craft indigenous cultures, make natural rennet, source quality raw milks, and construct their own caves. The 30 recipes with photos require neither additives nor sterilization and include methods for making chèvre, paneer, feta, yogurt-based cheeses, and aged rinded varieties (alpine, blue, and gouda). Chapters on salt, kefir, and the ecology of cheese are included. Asher’s political message is overt: He feels that regulations against using raw milk stand in the way of “your right to practice a natural and traditional cheese making.” His organic method is a political act in favor of 'cheese sovereignty' and takes a stand against corporate interference. Asher’s “contraband cheese” techniques aim to recover the traditional quality of cheese that has been lost."“If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of Natural Cheesemaking is the book for you--even if you'd just like to dabble in your kitchen. There are chapters on kefir, yogurt cheeses and paneer for beginners and, for advanced students, detailed instructions on how to make rennet from the fourth stomach of a calf. Everything is beautifully illustrated and carefully explained. This book will entice many to join the ranks of those engaged in the art of transforming milk to delicious end products. As the old saying goes, ‘Blessed are the cheesemakers.’ Many more will become blessed thanks to David Asher's work.”-- Sally Fallon Morell, president, the Weston A. Price Foundation, and cheesemaker, P. A. Bowen Farmstead“David Asher’s book is brave and important, teaching us to tend to what matters by helping us understand process before recipes. This book expands the boundaries of sustainability, deepening the power of independent autonomy and local flavor, making our world more delicious.”--Shannon Hayes, author, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture“The Art of Natural Cheesemaking is a breakthrough book. The interest among eaters to explore this next stage in do-it-yourself living in the 21st century has finally reached dairy. What’s great about Asher’s book is that it is practical and zeroes in on cheese products one may actually make successfully at home. It is unlikely that DIY cheesemaking will put any cheesemonger or cheese producer out of business. Quite the opposite, in fact: The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us.”-- Richard McCarthy, executive director, Slow Food USA

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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 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 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 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 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 SynopsisWidely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

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Book SynopsisBBC Radio 4’s The Food Programme Best Food Books of 2022'I’d happily eat this book – with a spoonful of chutney.' – Gill Meller'If you want to know more about the human stories behind real cheese, buy this book! It highlights the wonderful diversity of people, scales and skills which characterise and bind together the emergent community of UK artisan cheese makers.' – Patrick Holden, Sustainable Food TrustA Portrait of British Cheese celebrates the excellence of artisan and farmhouse cheese in the British Isles, expressing it as a product of the land, its animals, and its people, offering a snapshot of rural life, artisan traditions and delicious dishes. The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business. Food writers and journalists including Jamie Oliver led the call to save British cheeses, and the public's discovery of and support for speciality artisan cheeses helped many producers to weather the storm. Photographer and writer Angus D. Birditt has been visiting and documenting dairies all over the British Isles, looking at the food, people and landscapes dedicated to artisan and farmhouse cheeses. From Lincolnshire Poacher to Stichelton (the original Stilton), Britain's own Brie in the form of Baron Bigod from Suffolk, to Brefu Bach sheep's milk cheese from Snowdonia and Appleby's Cheshire cheese from the heart of rural Shropshire, this is a unique journey through photos, essays and recipes, revealing the joys and challenges of a life in cheesemaking. Trade ReviewAn essential read for anyone wanting to get down to the nitty gritty of traditional British Cheese. * Andy Swinscoe, The Courtyard Dairy *Angus has shone an exquisitely lit spotlight on the talented British cheesemaking community. Full of personal stories, warmth and admiration, Angus teases out just what makes British cheese so special. * Ruth Raskin, The Fine Cheese Co. *This beautiful book brilliantly captures the artisan cheese industry as it stands today, and issues a call to all of us to ensure its future by keeping real cheese on our plates. * Bronwen Percival *A book rich and generous with information, that like any good cheese, you’ll be sure to return to until you’ve devoured it all. * Valentine Warner *This is a beautiful book celebrating iconic British cheesemakers that transports you across the British Isles with stunning photography and stories of culture, history and families. The multi-talented Angus really has curated a very special cheese book. * Tracey Colley, Academy of Cheese *

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Book SynopsisFor ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends. Starting with the well-known melted cheese fondues from ski resorts around the world, recipes here include classics from the Alps, such as the archetypal Fondue Neuchatel, based on local cheeses and local wines, and the variation Raclette. But there are others, too, such as a Roasted Tomato Fondue and the Italian version, Fonduta and hot oil Fondues to try such as Fondue Bourguignonne. Also included are some delicious lighter choices, like stock fondues where food is cooked in a scented broth – try Fish & Seafood in Saffron & Tomato Broth, and Beef with Horseradish in Red Wine & Juniper Stock. Also included are some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini. And don't forget the sweet fondues – there's Chocolate with Orange & Chilli, or White Chocolate Fondue with Lemon and Gin.

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Book SynopsisCelebrating our amazing farmers and the food they produce, this timely and topical sequel highlights 40 of the UK’s most influential and innovative farms including Riverford, Yeo Valley, Belvoir and the Michelin-starred Cumbrian restaurant, L’Enclume. For The Love of the Land II features a delicious range of recipes, from British meats to knockout vegetarian dishes and irresistible desserts, as well as fascinating insights into cutting-edge farming practices that put conservation and sustainability at the forefront of our food production. Suitable for home cooks of any skill level, this book is also the perfect read for anyone who is interested in where their food comes from.

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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 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 SynopsisMeet Madame Fromage, aka Tenaya Darlington. A charming, witty, deeply knowledgeable and, above all, passionate caseophile-a fancy way of saying cheese lover-she's here to teach us pretty much everything we need to know about choosing cheese, tasting it, pairing it, and sharing it.Structured around the concept of eight tasting journeys, Madame Fromage takes us on tours through the cheese world. We skydive into fresh cheeses, like chevres, ricotta, and buffalo mozzarella. Trek through the Alpines, with its Emmentalers and Gruyeres. Go spelunking into stinky cheeses like Taleggio, Pont-l'Eveque, and the rank Langres. Take a geological adventure with aged cheeses, including Parmigiano Reggiano and Manchego, and hop on a blue cheese rock 'n' roll tour-with their piercings and weird markings, these funky gorgonzolas, Roqueforts, and Stiltons are the rock stars of the cheese world. They also pair well with bourbon and elevate a burger, not to mention a wedge salad.Along the way we learn about pasture-raised animals, spend time with fearless cheesemakers, discover tips on creating next-level boards for every style of cheese. And find a bucket-list of 25 greats readers will want to tick off, one by one. For any curd nerd whose eyes light up at the mere mention of triple crème, it's a journey that can't be missed.Trade Review“Fun, fascinating, and beautifully written… If you've ever found yourself lost in a cheese shop, Madame Fromage is the perfect guide to help you find your way to cheese nirvana.” —Patrick McGuigan, author of The Philosophy of Cheese “A worldly romp—the ultimate ‘how to enjoy cheese’ tome.” —Allison Hooper, cofounder, Vermont Creamery “Tenaya Darlington takes us on a creative journey that captivates and invigorates the palate. She has turned the sometimes daunting world of cheese into something fun and exciting!” —Joe Beddia, author of Pizza Camp "Madame Fromage has been my cheese guru for years—I am one of her “curd nerds”—and Tenaya's new book may be her best yet. Informative, thorough, with gorgeous illustrations. But the real thrill here is the wonderful writing, the way Tenaya’s descriptions bring these cheeses to life. This is cheese writing on the level with great wine or travel writing. No one writes about cheese better than Tenaya does." —Jason Wilson, author of Godforsaken Grapes and Boozehound, and creator of the Everyday Drinking newsletter. "Fun, fascinating, and beautifully written… If you've ever found yourself lost in a cheese shop, Madame Fromage is the perfect guide to help you find your way to cheese nirvana." —Patrick McGuigan, author of The Philosophy of Cheese "A worldly romp—the ultimate ‘how to enjoy cheese’ tome." —Allison Hooper, cofounder, Vermont Creamery "Tenaya Darlington takes us on a creative journey that captivates and invigorates the palate. She has turned the sometimes daunting world of cheese into something fun and exciting!" —Joe Beddia, author of Pizza Camp "Madame Fromage has been my cheese guru for years—I am one of her “curd nerds”—and Tenaya's new book may be her best yet. Informative, thorough, with gorgeous illustrations. But the real thrill here is the wonderful writing, the way Tenaya’s descriptions bring these cheeses to life. This is cheese writing on the level with great wine or travel writing. No one writes about cheese better than Tenaya does." —Jason Wilson, author of Godforsaken Grapes and Boozehound, and creator of the Everyday Drinking newsletter Table of ContentsINTRODUCTION: DELICIOUS ADVENTURE AWAITS! PART ONE: DISCOVER Template for a Great Cheese Board The Secret to Great Cheese Craft Cheese vs. Kraft Cheese A Brief History of Cheesemaking The Creative Evolution of Cheese How Cheese Is Made All About Milk Cheese Anatomy PART TWO: EXPLORE ADVENTURE 1: Skydive into Fresh Cheese ADVENTURE 2: Soft-Ripened Safari ADVENTURE 3: Stinky Cheese Spelunking Tour ADVENTURE 4: A Transatlantic Cheddar Crossing ADVENTURE 5: Alpine Cheese Trek ADVENTURE 6: Geological Adventures in Aged Cheese (with Crystals!) ADVENTURE 7: Smoked, Truffled, Herby, Spiced— A Field Trip Through Flavors ADVENTURE 8: Rock ’n’ Roll Blue Cheese Bus Tour PART THREE: ENTERTAIN Shopping for Cheese How to Taste Cheese Like a Pro Fifty Must-Try Cheeses How to Care for Your Cheeses at Home Sharing and Serving Cheese Top Tips for Pairing Cheese and Drink The Lactic Lexicon PART FOUR: KEEP LEARNING Why Cheese Travel? Cheese Festivals and Happenings Exploring Artisan Cheesemakers Around the United States Cheesemaking Classes and Experiences Twenty Wild Cheeses to Explore Around the World

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Book SynopsisWith probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the home kitchen. She explores the many culture choices and techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, you’ll find instructions for creating different styles of yogurt and kefir as well as other traditional milk ferments from around world, including Icelandic skyr, Asian koumiss, and Finish viili. Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yogurt and milk ferments broaden the possibilities of these probiotic-packed cultures, and a recipe section takes you beyond the expected pairing of yogurt with granola, offering creative ways to use fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor. Along the way, pioneering yogurt makers, kefir crafters, and famous chefs who are tapping yogurt’s potential for meals and libations, share their wisdom.

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Book SynopsisLearn how to make cheese at home from scratch and create your own delicious sweet and savoury cheese-based recipes with There’s Always Room for Cheese. There’s Always Room for Cheese is the debut cheese cookbook by chef Colin Wood. Colin has worked in some of the world’s best restaurants as the self-proclaimed ‘casual cheese guy’, and now he wants to teach everyone from amateur cooks to experienced chefs the skills he has learned, including how to make, store and eat cheese. In this book, Colin will take you back to the basics to create your favourite types of cheese, from the equipment and ingredients you’ll need right through to concocting the perfect cheeseboard to impress your guests. There’s Always Room for Cheese also features a range of deliciously creative cheesy dishes – fromage blanc and strawberry doughnut, anyone? Each chapter is divided into different types of cheese from white mould to semi-hard and there’s even a chapter on whey and what to do with your waste. This is the perfect opportunity for budding and experienced cheesemakers to have fun with their food at home and to explore the world of cheese with the help of an expert. It’s easy to make cheese at home – all you need to know is how!

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisThis title features over 80 recipes for omelettes, pancakes, souffles, custards, meringues, and sauces, with more than 300 color step-by-step photographs. It is an easy-to-follow guide to cooking with eggs, including all the basic techniques and information on buying and storing. It also contains over 80 recipes for every occasion, from breakfasts and brunches, to lunches, suppers and desserts. It includes a tempting selection of omelettes, pancakes, pastries, souffles, mousses, meringues, custards, cookies and cakes plus much, much more. Each finished dish is beautifully photographed, with step-by-step instructions to ensure great results every time. This delightful book reveals the wonders of cooking with eggs with an easy-to-follow introduction that guides the reader through the main preparation and cooking techniques, from boiling, poaching and baking to frying and scrambling. The recipe section is divided into seven handy chapters and includes recipes for every occasion. Whatever time of day, you are sure to find the perfect egg dish in this wonderful collection. Each delicious dish is beautifully photographed in full-color, and illustrated step-by-step instructions make the recipes easy to follow and ensure successful results every time.

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Book SynopsisMaking cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product. Table of Contents9 WHY ‘REAL CHEESE’ IS TIMELY AND IMPORTANT 11 INTRODUCTION 19 KARDITSEL sensible, yet stubborn 30 taste profile Aurélie 33 CHEESE AFFINEURS VAN TRICHT cheese aged to perfection 44 taste profile Herve pikant 46 taste profile Cabriolait 49 REMEKER working with nature 60 taste profile Remeker 63 WRÅNGEBÄCK remaking the oldest cheese brand in Sweden 74 taste profile Wrångebäck Ost 77 CRAVERO Parmigiano Reggiano with a heritage 88 taste profile Parmigiano reggiano 91 FORMAGGI DEBBENE organic Pecorino from Sardinia 100 taste profile Pecorino 103 L’ETIVAZ AOP an artisan product from an alpine lifestyle 114 taste profile L’Etivaz AOP 117 NEAL’S YARD DAIRY selecting and maturing outstanding British cheese 128 taste profile Montgomery 130 taste profile Baron Bigod 133 STICHELTON the real King of English cheese 142 taste profile Stichelton 145 BWLCHWERNEN FAWR the longest standing registered organic dairy farm in Wales 154 taste profile Hafod Welsh Cheddar 157 APPLEBY’S DAIRY award-winning Cheshire since 1952 168 taste profile Appleby’s cheshire 171 FROMAGERIE DONGÉ authentic and artisanal Brie de Meaux 180 taste profile Brie de Meaux 183 JOSEPH PACCARD artisanal maturation of raw milk Reblochon 194 taste profile Reblochon 196 taste profile Beaufort Haut Alpage AOP 199 MAISON MONS in search of the best traditional cheeses 206 taste profile Salers Tradition 209 JASPER HILL FARM hand-crafted European-style cheeses made in the US 220 taste profile Bayley Hazen Blue 224 MORE TASTE MAKERS 230 taste profile Comté AOP 232 taste profile Mont d’Or AOP 234 taste profile Roquefort Le Vieux Berger 236 taste profile Langres AOP 238 taste profile Zamorano AOP 240 taste profile Picón Bejes-Tresviso AOP 242 taste profile Humo 247 ACKNOWLEDGEMENTS 248 COLOFON

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Book SynopsisBroaden your palate and enhance your appreciation for gourmet flavor combinations withTasting Wine and Cheese. Is there anything better than a great wine and cheese pairing? You might enjoy a robust cabernet with the sharp, aged cheddar, or perhaps a crisp Sancerre with a tangy, creamy chevre. Based on the curriculum Adam Centamore developed teaching at Formaggio Kitchen and the Boston Wine School, Tasting Wine and Cheese guides you through the world of flavor pairing with an emphasis on understanding and developing your own palate. Maitre d 'Fromage Adam Centamore teaches you how to first taste wines and cheeses separately, allowing you to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes you on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help you pair condiments with your wine and cheese. Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for a menu to host a party, you'll find everything that you need in this comprehensive guide. "Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever." - Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado "Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes - comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen

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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 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 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 Synopsis Learn the art of artisanal ice-cream making from the flavor experts at LA-based popular ice cream chain Wanderlust Creamery. With a family background in ice-cream making and a degree in food science, the flavor chemist behind LA-based Wanderlust Creamery, Adrienne Borlongan, turned her interest in recipe development and travel into a successful ice cream business. She and her husband, JP Lopez, started Wanderlust in 2017, and they now have seven stores that feature a rotating selection of around 400 different seasonal/regional flavors throughout the year. From reinvented classics with Asian flair like macadamia kona latte to bestselling Wanderlust flavors like oolong pineapple cake to “rice creams” like sticky rice mango and more, fans just can’t seem to get enough of their unique concoctions. And with The Wanderlust Creamery Presents: The World of Ice Cream, ice cream enthusiasts will be able to learn the basics of ice-cream

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Book SynopsisThe Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations. Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves. Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.Trade ReviewBooklist- "Many an urban or suburban dweller has dreamed about producing milk that comes not from a bottle but from one’s own animal, be it cow, goat, or sheep. Launching such an operation may daunt, but, as Caldwell details, it’s far from an impossible challenge given the proper resources, knowledge, and pluck. Even a few animals can produce enough milk daily to bottle one’s own, or process it into salable secondary products such as cheese or yogurt. Selecting, feeding, and sheltering dairy animals are complex processes to get actual milking underway. Local and national governments closely regulate production and distribution of dairy products with an eye to protecting the public from all manner of transmittable diseases. Learning about these regulations and regional variances is critical to commercial viability. With burgeoning interest in locavorism, this book may prove to have a much larger audience than one might anticipate.”Publishers Weekly- "Whether you’re considering opening a small commercial dairy, daydreaming about adding a couple of miniature milking goats to your urban homestead, or just curious about the hoopla over raw milk, Caldwell (Mastering Artisan Cheesemaking) has the lowdown. She can’t repress her own lifelong passion for dairy animals and milk—she was raised from birth on raw milk from a neighbor’s cow and kept her own 4H cow before her current ownership of a goat’s milk dairy farm—but her hardheaded, gritty descriptions of the realities of keeping dairy livestock will filter out all aspirants but those most suited to what Caldwell calls a '‘lifestyle business’ rather than a growth or investment business.' She offers comprehensive advice about business plans and licensing; choosing and caring for animals; building and managing a dairy; and maintaining impeccable dairy hygiene. She also profiles a variety of appealing small dairies; but perhaps most fascinating to prospective milkmaids, artisanal cheese eaters, and quotidian milk-drinkers are her chronicles of the checkered history of small dairies and extensive coverage of the biology and chemistry of that precious, astoundingly complex white liquid called milk.”“What a pleasure to read a book about milk production that is at once engaging, nonpolitical, and full of level-headed advice on how to start a small milking operation. I love the practical information on everything from pecking order to water troughs to animal nutrition to finding markets outside the commodity-processing system. I can see dog-eared copies of this book becoming staple references in the back pockets of their owners’ overalls.”--David E. Gumpert, author of Life, Liberty, and the Pursuit of Food Rights"Caldwell doesn't try to convince you that dairy farming is easy (it's not), but she does give you the tools and information you need to make your hard work pay off. From choosing equipment, to caring for your cows, goats, or sheep, to making your own kefir or yogurt, Caldwell covers it all in clear, layperson's terms. An excellent companion for any new or wannabe small-scale dairy farmer."--Abigail Gehring, author of The Homesteading Handbook and The Illustrated Encyclopedia of Country Living“Raw milk is today’s fastest growing agricultural market, a niche product poised to become mainstream. In The Small-Scale Dairy, Gianaclis Caldwell provides those wishing to meet the demand for unprocessed milk everything they need to produce safe, healthy, raw dairy products. From cow and goat care to milk sanitation and testing, Caldwell answers all your questions and provides reliable advice based on years of experience. For both producers and consumers, The Small-Scale Dairy is a must read and a valuable contribution to a growing movement.”--Sally Fallon Morell, president, The Weston A. Price Foundation, and founder, A Campaign for Real Milk“If you’re considering taking your passion for dairying full time, this is absolutely the book for you. Gianaclis Caldwell’s The Small-Scale Dairy expertly and comprehensively guides you through the entire process of making milk products for home and market. From the science of microbiology and the function of udders, to what’s needed to create a milking parlor and even sample floor plans for dairies of all sizes and scales, everything you need to run a dairy is here.”--Ashley English, author of Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More, and Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties

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Book SynopsisAnyone who’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. “Don’t throw away your whey!” says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!

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Book SynopsisKids love it, adults love it – is it any wonder that ice cream is the world's most popular dessert? Whatever the season and whatever the occasion, this cold and creamy treat is simple, refreshing and tastes so good!Of course, there's a lot more to ice cream than vanilla, strawberry or chocolate.Walk into any ice cream parlour today, and you'll be confronted by a plethora of unique and unexpected flavours. The Little Book About Ice Cream is a joyful celebration of this frozen dessert in all its glory. Alongside fascinating facts about the origins of ice cream and how it's manufactured, this little book serves up fabulous scoops of entertaining trivia, amusing quotes and a sprinkling of wisdom. It all adds up to a mouth-watering delight.SAMPLE QUOTE: 'When I'm no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.' - Snoop DoggSAMPLE FACT: Continental Europe was introduced to ice cream in the late 13th century when Marco Polo returned to Italy from China.Table of ContentsInside Scoop - The history of ice cream, including facts, numbers, sayings and quotes • Ice Ice Baby - How different types of ice cream have been made throughout the years and how popular they are today • Cream of the Crop - A general celebration of all things icy and creamy • The Milky Way - Ice cream is adored - and devoured - all over the world in all sorts of ways. This chapter looks at just a few of the global customs related to ice cream eating • Churn Baby Churn - You may like it out of the tub, covered in sprinkles, half-melted or smothered in hot sauce - perhaps even all four. Here we salute favourite ways of ingesting • Cherry on Top - Ice cream isn't just a desert, it's a way of life. Let's honour the ice and celebrate the cream!

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