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

Book Synopsis'Not everyone can keep a cow, but everyone can make cheese.' This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover's guide to making their own favourite food - and there are some recipes for the biscuits to go with it, too. Contents: Cheese: The Miracle Food; How Cheese is Made; Milk, Starters and Other Ingredients; Cheese-making Equipment; Basic Cheese-Making; Hard Cheeses; Soft Cheeses; Cheddar; Blue Cheese; Goats Cheese; European Cheeses; British Cheeses; Manufactured Cheeses; Cooking with Cheese; Cheese for Sweets; Common Cheese-making Problems; Index.Trade Review'After giving us the once-over about the basics of cheese making, we then get to the nitty-gritty with Paul's wonderfully researched cheese-making recipes.' Rochdale Observer. 'This is a cracker of a book. Beautifully laid out and written. If you are considering developing your cheese making skills and becoming abit more self sufficient I thoroughly recommend this book.' www.cottagesmallholder.com.Table of ContentsCheese: The Miracle Food; How Cheese is Made; Milk, Starters and Other Ingredients; Cheese-making Equipment; Basic Cheese-Making; Hard Cheeses; Soft Cheeses; Cheddar; Blue Cheese; Goats Cheese; European Cheeses; British Cheeses; Manufactured Cheeses; Cooking with Cheese; Cheese for Sweets; Common Cheese-making Problems; Index.

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Book SynopsisA modern cookbook that gorges on Cheddar cheese is long overdue. And so, in Cheddar Gorged, Sean Wilson swaps the tired staples of cheesy chips and nachos for contemporary dishes with the nation’s favourite cheese, from Welsh rarebit, to Mexican burritos, to Napoli paradiso pizzas. Inspired by the French culture and passion for good food, for conversation and laughter around the dinner table, Sean fuses the nation’s favourite cheese with dishes from around the world. Some of the 60 delicious recipes are quick and easy to rustle up, others are for the more adventurous home cook, but all are achievable when you know how to source great Cheddar. With years of experience as an award-winning cheesemaker and international judge, Sean shows you how to choose the right Cheddar, from the everyday block in the fridge to those special Cheddars made from a thousand years of history. He shares with you the joyous smell of a pie baking in the oven, the satisfaction of a Cheddar and fennel loaf rising in the kitchen, and the pleasure in preparing a snack, a meal, or a dish to delight friends and family. With tasty recipes that reduce food waste and make the most of your leftovers, Sean also looks to the environmental impact of the cheese industry and its quest to improve its ecological footprint for a sustainable future. Beautifully produced in hardback, featuring outstanding photography by the author himself, this is a truly personal, passionate collection.

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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 SynopsisDiscover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.

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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 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 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 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 SynopsisMeet the artisan cheesemakers of Wisconsin and create the very best dishes with local, creamy goodness. Stunning photos and recipes from more than 25 creameries are sure to satisfy every palate.

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

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

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

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

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

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