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

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

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

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

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Book SynopsisFinally, anyone embracing a dairy-free lifestyle (including vegan, paleo, or allergen-free) can make and enjoy the savory goodness of cheese—in one hour or less. In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste—and a Brie made of cashews (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces. PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. It’s a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.

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Book SynopsisNothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a $50 home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favorites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy “gravels” (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience. From Graham Cracker Ice Cream to Baked Rhubarb Frozen Yogurt to the One Night in Bangkok Sundae, these recipes—adapted from Jeni Britton Bauer’s Jeni’s Splendid Ice Creams at Home and Jeni’s Splendid Ice Cream Desserts—make up a must-have collection of decadent desserts.

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Book SynopsisYou don’t need acres of land to keep a cow healthy, happy, and productive. You can raise one right in your own backyard, producing more than enough milk for a single family — up to six gallons per day! The Backyard Cow covers everything you need to know, from selecting the right breed to understanding your cow’s behavior. With helpful advice on daily maintenance, milking, and bovine health care, you’ll soon be enjoying the pleasures of fresh milk, yogurt, cheese, and much more.

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Book SynopsisChurn out delicious ice cream right in your own kitchen. In this Storey BASICS® guide, Nicole Weston breaks down the process into reproducible steps that are easy to follow. More than 50 recipes for flavors both classic and daringly original — from chocolate and coffee to goat cheese and honey, maple bacon, and fresh ginger — will let you find an ice cream everyone will like. Make it a double scoop, and don’t forget the toppings!

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Book SynopsisLearn to make frozen yogurt at home that’s just as light, smooth, and delightful as what you buy. You’ll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavor recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.

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Book SynopsisThe World of Cheese Learn all about the must-know cheeses. Discover the secrets of pairing cheese, the art of building cheese platters and boards, the history and tradition behind cheeses of every style (fresh, pressed, blue, and more). This beautiful compendium of 50 illustrated cards will take your love of cheese to a whole new level. This deck has been adapted from A Field Guide to Cheese (Artisan, 2021).

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Book SynopsisThe 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Herve This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.

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

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

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Book SynopsisMost southern cooks will agree with Debbie Moose when she writes, ""Like a full moon on a warm southern night, buttermilk makes something special happen."" Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes for its use in cooking and baking - and drinking.

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Book SynopsisAmericans bought 50 percent more Greek yogurt in 2012 than they did in 2011, to the tune of $1.6 million. A staple of the Mediterranean kitchen, rich and creamy strained yogurt has taken over supermarket shelves here. Greek yogurt is calciumrich, full of healthy probiotics, and arguably healthier than traditional yogurt, boasting • Double the protein • Half the carbohydrates • Less lactose, and • Less salt Great on its own, Greek yogurt really shows its versatility in cooking, as it won’t curdle like traditional yogurt. In this handy cookbook, learn how to make healthier comfort foods, such as Macaroni and Cheese, Seafood Chowder, and Greek Yogurt Chocolate Mousse. Here, too, are tips and advice on substituting Greek yogurt for sour cream, mayonnaise, or cream cheese in favorite family dishes, as well as ways to make these recipes your own.

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Book SynopsisCheese and wine are a classic combination but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style) has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine or cider.

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Book SynopsisThe present book aims to compile various chemical, nutritional, and microbiological analytical techniques related to handling milk and milk products. It has been divided into three sections, which cover methodologies applicable to raw milk reception to milk product analysis, as well as air, water, detergents, and dairy effluent. Section A focuses on various platform and laboratory tests used to assess the quality of raw and processed milk, including rapid tests, detection of adulterants and preservatives, and sampling techniques. Section B provides detailed analytical techniques for determining various quality parameters and attributes of different dairy products manufactured by the Indian Dairy Industry. Section C covers other tests applicable to the dairy industry for maintaining quality, including nutritional quality and hygiene, tests for dairy detergents and sanitizers, air and water quality for a dairy plant, and determination of melamine, aflatoxins, minerals, and vitamins (fat-soluble and water-soluble). In addition to these sections, the book also includes various food regulatory acts, such as the Food Safety Act 2006, hygiene code, ISO 9000 series, ISO 14000, and ISO 22000 quality management systems, PFA and BIS standards for different milk types, and MRL values for pesticides, heavy metals, and antibiotic substances. The book also provides a list of approved analytical labs for ready reference.

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Book SynopsisThe present book is an attempt to compile various chemical, nutritional and micro-biological analytical techniques related to handling milk and milk products. The book has been divided into three basic sections dealing in methodologies applicable to raw milk reception to milk product analysis to air, water, detergents and dairy effluent. * Section "A" deals with various platform and laboratory tests applied to raw and processed milk quality assessment, in terms of rapid tests, detection of adulterants and preservatives, sampling techniques etc. * Section "B" gives the detailed analytical techniques as applied for determination of various quality parameters/ attributes of different dairy products being manufactured by Indian Dairy Industry. * Section "C" various other tests applicable to dairy industry for maintaining quality including nutritional quality and hygiene, test for dairy detergents and sanitizers, air and water quality for a dairy plant and determination of melamine, aflatoxins, minerals and vitamins (fat & water soluble). The Text also contains various food regulatory acts, food safety act 2006, hygiene code, ISO 9000 series, ISO 14000 and ISO 22000 quality management systems, PFA and BIS standards for different milk types and MRL values for pesticides, heavy metals and antibiotic substances and list of approved analytical labs are also provided for ready reference.Table of Contents1. Quality assessment of raw and processed milk. 2. Chemical techniques for quality assessment. 3. Microbiological techniques for quality assessment. 4. Determination of mineral and vitamin in milk. 5. Quality assessments of milk products. 6. Tests of maintain quality of dairy products. 7. Food regulatory acts and laws.

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Book SynopsisTrade Review“A beautiful journey of food, family, travel and triumph over adversity. With The Kefir Cookbook, Julie uses mouthwatering recipes and personal stories to bring the immigrant experience to life and give the reader a seat at her table. It’s a book for both body and soul.” — Arianna Huffington, #1 New York Times bestselling author of Thrive “The Kefir Cookbook is a well written exploration of a modern way to mindfully nourish and heal the mind, body, and spirit with an ancient food.” — Deepak Chopra, MD “Julie’s recipes will make you feel both nourished and powerful—exactly what kefir’s ancient probiotics will do, too! Healthy and delicious, they will become staples of your real food kitchen. The Kefir Cookbook weaves the true story of the American Dream into the flavors of global cooking.” — Ellen Gustafson, author of We the Eaters: If We Change Dinner, We Can Change the World and Co-Founder of FEED “In The Kefir Cookbook, Julie beautifully chronicles her family’s American immigrant success story through delicious recipes that have become cultural staples (literally). It’s a book every immigrant family can relate to, and should definitely read. And now we know kefir has enormous health benefits, as well.” — Bianna Golodryga, CBS News correspondent “The Kefir Cookbook does more than simply fulfill your curiosity about superfoods and how to integrate them into your everyday life for a healthier, more nutritious existence. Julie’s beautifully written stories…[are] an inspirational, soul-filled guide to fearlessly taking on the world.” — Suzie Baleson, Founder, The Wellth Collective “The Kefir Cookbook is Julie’s real-life journey toward the American dream told through recipes…Each recipe offers unique insight into her remarkable story, beautifully weaving her family’s traditional recipes with those she has discovered in her decades of travel.” — Nicole Bernard Dawes, Founder and CEO of Late July Snacks “Julie and her family are a true Chicago success story. This book is an incredible look into her family’s history and all they have accomplished. I am proud to call her a friend, and excited for the world to see this book.” — R.J. Melman, President of Lettuce Entertain You Enterprises “A memoir, culinary adventure, and global food tour all wrapped in one! The Kefir Cookbook satisfies the dietitian in me who believes in balanced eating (including a little sugar!) and inspires the mom in me.” — Rebecca Scritchfield, RDN, author of Body Kindness “Fans of kefir, as well as those new to it, will find plenty to embrace here. . . Smolyansky skillfully demonstrates how a single ingredient can fortify an array of dishes, both savory and sweet.” — Publisher’s Weekly

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Book SynopsisLearn to cook one thing exceptionally well and you open the door to a multitude of possibilities, with no need for special equipment or fussy techniques. That’s the premise of this book. Ned Baldwin, a home cook who taught himself to be an excellent chef, sees no reason why anyone else can’t do the same. By showcasing one ingredient per method, Baldwin introduces all the skills a cook will ever need to prepare endless pleasurable meals. Get a big, beefy hit from a hanger steak by cooking it in the oven; master salad-making with leafy greens; grill fillets of sea bass for crispy skin and moist flesh; roast an explosively juicy chicken (the secret is to cook it on the floor of the oven); bake leeks to soft perfection; and more. Each dish is elaborated on in different ways to expand the technique into unlikely, inventive recipes that are jumping-off points for endless creativity.

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Book SynopsisThis cookbook hones in on a fundamental cooking subject aimed at younger, aspiring home cooks with an interest in healthy, easy to prepare meals, but lacking basic knowledge in the kitchen.

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Book SynopsisA fresh, modern yogurt-centric cookbook that showcases the versatility of this dairy superstar in more than 50 recipes for appetizers, salads, soups, sauces, marinades, beverages, and desserts, and provides fail-proof directions for making your own yogurt at home.  Americans have fallen in love with yogurt, thanks to its creamy texture, tangy flavor, and health-promoting probiotic cultures. In Yogurt, a fresh and modern full-color cookbook, author Janet Fletcher introduces recipes, from roasted tomato bruschetta with yogurt cheese to meatballs in a warm yogurt sauce to a golden yogurt cake, that showcase yogurt in dishes both rustic and sophisticated. Drawing inspiration from the culinary traditions of Greece, Turkey, Lebanon, Syria, Iran, India, and beyond, this useful handbook includes a guide to purchasing yogurt (all of the recipes work with quality store-bought brands), advice on choosing a yogurt maker, and easy methods for making yogurt, Greek yogurt, and yogurt cheese at home.

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Book SynopsisThis totally revised and updated book provides you the tools needed to craft dairy products. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to get started. You will learn how to clean and care for your equipment, making sure everything remains sanitary. You will learn myriad basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados were interviewed for this book and provided their experiences.

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Book SynopsisThis nuanced collection of recipes places cheese front and centre, helping a huge audience of people discover new and exciting ways to enjoy their favourite ingredient. Mihaela Metaxa-Albu, former-pastry chef of London’s illustrious Zuma restaurant, and founder of the food blog Blondelish, has created countless creative recipes that highlight cheese in unique meals, going beyond overused staples. This stunning collection of cheesy recipes perfectly balances classic, rich dishes such as Savoury Cheesecake, with modern, lighter flourishes such as Pear & Pecorino Salad, for a wide variety of meals that offers something special for every cheesy craving. Every dish tastes rich, comforting and satisfyingly cheesy, while keeping things classy by avoiding greasy or grossly unhealthy foods. And with such a wide array of interesting and modern approaches to cooking with cheese, readers will discover countless new ways to use their favourite ingredient. Try out flavourful classics like Smokey Mac & Cheese featuring smoked cheddar or Caprese Spaghetti with creamy mozzarella. Or indulge in elegant fares like Watermelon Caprese Salad and Brie-Rosemary Potato Bake. Make a delicious weeknight pasta with Blue Cheese, Cranberry & Spinach Tagliatelle. Cheese elevates so many dishes, and with this collection of delicious recipes, it gets to take the centre stage! This book will have 60 recipes and 60 photographs.

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Book SynopsisA true celebration of cheese, this illustrated book features 50 cheeses from around the world, along with interesting tidbits, tips for enjoying them, and ways to create unique cheese plates for any palate.This delightful love letter to cheese is a delicious companion for any cheese lover and covers everything from favorite standbys (Brie, Cheddar, Gouda) to European delicacies (Manchego, Tallegio, and Tomme de Savoie). Each of the 50 cheeses is accompanied by a sophisticated illustration along with history, tasting notes, and pairing suggestions. Cheese, Illustrated also includes plenty of cheese plate suggestions from around the world, with helpful tips for creating delicious boards featuring a variety of cheese styles. Whether you're looking for a special cheese to savor, several options to share with friends, or just a new way to enjoy one of the world's most perfect foods, this book is just the thing – alongside a cheese knife, of course.CHEESE IS FOREVER: A perennial favorite, cheese is both a comfort food and a way to try new things. It's a favorite snack, a staple for easy meals, a treat to enjoy just for yourself, or a bite to share with others. This book celebrates all kinds of cheeses, from the well-loved to the almost unknown, and offers plenty of delicious ways to enjoy them for years to come.MAKES A STATEMENT: Whether it's displayed on a coffee table next to a candle and some comfy throws, propped up next to a cheese board shared with friends, or arranged with other cookbooks on a shelf, this beautifully illustrated book is just as fun to look at as it is to read.EVERYONE LOVES CHEESE: There's a reason cheese is one of the most popular foods in the world, and this book embraces the timeless appeal that cheese offers to everyone, from the mac and cheese lover to the cultured blue cheese enthusiast. With 50 cheeses to learn about and enjoy, plus cheese boards and pairing suggestions to try and share, there's something here for every palate.Perfect for: cheese lovers of all ages; people looking for a sweet hostess, birthday, or holiday gift for a cheese fanatic; fans of cook's illustrated-style food illustration

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