Illustrated Cook S Guide To Cheeses
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Illustrated Cook S Guide To Cheeses
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Author : Kate Whiteman
language : en
Publisher: Southwater Publishing
Release Date : 2010
Illustrated Cook S Guide To Cheeses written by Kate Whiteman and has been published by Southwater Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cheese categories.
An indispensable, fully illustrated and updated reference source to the cheeses of the world; includes expert descriptions of the color, texture, taste and background of each cheese. How to create the perfect cheeseboard, and advice on which wines to serve with cheese. Discover the best use for each cheese--broiling, baking, grating, in sauces and in salads.
A Cook S Guide To Cheese
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Author : Juliet Harbutt
language : en
Publisher: Lorenz Books
Release Date : 1999
A Cook S Guide To Cheese written by Juliet Harbutt and has been published by Lorenz Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cheese categories.
A fully illustrated reference guide to the cheeses of the world, how to identify cheeses, and over 100 classic and contemporary cheese recipes from cuisines around the world.
Cheese
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Author : Juliet Harbutt
language : en
Publisher: Lorenz Books
Release Date : 2002
Cheese written by Juliet Harbutt and has been published by Lorenz Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cheese categories.
A comprehensive guide to the world's best known cheeses. Over 200 color photos and recipes along with a guide to buying, storing and serving cheese.
A Complete Illustrated Guide To The Cheeses Of The World
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Author : Juliet Harbutt
language : en
Publisher: Hermes House (UK)
Release Date : 1999
A Complete Illustrated Guide To The Cheeses Of The World written by Juliet Harbutt and has been published by Hermes House (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cheese categories.
The Complete Illustrated Guide To Cheeses Of The World
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Author : Juliet Harbutt
language : en
Publisher: Lorenz Books
Release Date : 1999-04
The Complete Illustrated Guide To Cheeses Of The World written by Juliet Harbutt and has been published by Lorenz Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04 with Cheese categories.
Cheese is a delicacy that has been aged and eaten for centuries in cultures across the globe; its rich and various roots have caused this single food to assume many subtle differences in color, texture, and taste. People fall in love with indigenous cheeses while traveling or, more frequently, sample them in gourmet shops or supermarkets at home. There has also recently been a revival of interest in both traditional methods of cheese-making and the nurturing of rare breeds of cattle, further increasing the number of cheeses to discover. Thus, selecting a single type of cheese is a formidable task. The Complete Illustrated Guide to Cheeses of the World will ease cheese lovers through this difficult process by providing all of the information that is necessary in making a wise choice. With this amazingly thorough volume readers will: -- learn how to select the perfect type of cheese for cooking and/or for eating as well as how to serve and store the cheese. -- discover how to create an exquisite cheese-board. -- receive expert advice on the specific wines that complement specific cheeses. -- view a comprehensive survey of the world's most important and delicious cheeses, including the French Abbaye de Belloc, the English Blue Vinny, the Italian Caciocavallo, the Welsh Caerphilly, the Swiss Emmental, and the Spanish Zamorano. -- learn extensive details about each cheese, including those describing its taste, appearance, and texture, whether or not the cheese is pasteurized, and if the cheese is vegetarian or non-vegetarian. -- discover how to serve each cheese to its best advantage: if a cheese should be baked or grilled; served with wine or on a salad; or grated ratherthan made into a sauce. -- contains over 250 full color photographs that adorn and complement the informative text. This beautiful volume will transform even the most inexperienced cheese lover into a true connoisseur.
A Gourmet S Guide To Cheese
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Author : Carol Timperley
language : en
Publisher: HP Trade
Release Date : 1989
A Gourmet S Guide To Cheese written by Carol Timperley and has been published by HP Trade this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cheese categories.
A very nice (exquisitely color illustrated) cheese selection and cookery primer--some 170 varieties. Divides cheeses by type--fresh, blue, hard..., describes and compares them. Fails to cover cheesemaking. No bibliography. 51/2x11". Annotation copyrighted by Book News, Inc., Portland, OR
The World Encyclopedia Of Cheese
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Author : Juliet Harbutt
language : en
Publisher:
Release Date : 2002
The World Encyclopedia Of Cheese written by Juliet Harbutt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cheese categories.
This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.
The Joy Of Cheesemaking
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Author : Jody M. Farnham
language : en
Publisher: Simon and Schuster
Release Date : 2015-04-14
The Joy Of Cheesemaking written by Jody M. Farnham and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-14 with Cooking categories.
Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America’s great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you’ve made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The Cheese Handbook
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Author : Bob Farrand
language : en
Publisher: Hamlyn (UK)
Release Date : 2000
The Cheese Handbook written by Bob Farrand and has been published by Hamlyn (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
"Cheese is a highly nutritious and popular food that has been enjoyed for centuries all over the world. Once a basic peasant food, it is now recognised as a valuable source of protein, particularly for vegetarians. Cheese can be robust or delicate, hard-or soft-textured, savoury or sweet and it is this diversity which makes it such a favorite with cooks and food lovers alike. The book is a colourful reference guide to more than 85 of the world's best cheeses, describing both well-known and more unusual cheeses."--BOOK JACKET.
Artisan Cheese Making At Home
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Author : Mary Karlin
language : en
Publisher: Ten Speed Press
Release Date : 2011-08-23
Artisan Cheese Making At Home written by Mary Karlin and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-23 with Cooking categories.
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.