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.
From the Hardcover edition.
Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.
Nestled in the barrier islands of Florida’s Gulf Coast, Fort Myers Beach is home to Mary “Sassy” Cabot and Bridget Mayfield—owners of the bookstore café, Read ’Em and Eat. But when they’re not dishing about books or serving up scones, Sassy and Bridgy are keeping tabs on hard-boiled murder.
Read ’Em and Eat is known for its delicious breakfast and lunch treats, along with quite a colorful clientele. If it’s not Rowena Gustavson loudly debating the merits of the current book club selection, it’s Miss Augusta Maddox lecturing tourists on rumors of sunken treasure among the islands. It’s no wonder Sassy’s favorite is Delia Batson, a regular at the Emily Dickinson table. Augusta’s cousin and best friend Delia is painfully shy—which makes the news of her murder all the more shocking.
No one is more distraught than Augusta, and Sassy wants to help any way she can. But Augusta doesn’t have time for sympathy. She wants Delia’s killer found—and she’s not taking no for an answer. Now Sassy is on the case, and she’d better act fast before there’s any more trouble in paradise.
Includes a buttermilk pie recipe!
Join Chef Evandro Caregnato on a culinary journey to discover the authentic Gaucho way of living and their rustic traditional style of grilling meats called Churrasco. A native gaucho who grew up in Rio Grande do Sul, the birthplace of churrasco, Chef Caregnato has been the culinary director for the award-winning churrascaria Texas de Brazil since 1998. In Churrasco: Grilling the Brazilian Way, Caregnato shares stories of how the gauchos from southern Brazil prepare and cook meats over open fire, as well as over 70 savory recipes from his hometown and Texas de Brazil’s restaurants that have never been released before.
Featuring 216 pages of recipes, stories and over 100 mouth-watering photographs, Churrasco: Grilling the Brazilian Way teaches how to master the art of churrasco like a South American cowboy and shows why so many people are falling in love with picanha, chimichurri and caipirinhas!
In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
Expert illustrations that capture the energy and fluidity of Nadia's exuberant gymnastic routines and referential back matter round out this inspirational story of determination and overcoming adversity. A perfect 10.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor—and finally, solo recipes in these essays about food that require no division or subtraction, for readers of Gabrielle Hamilton's Blood, Bones & Butter and Tamar Adler's The Everlasting Meal.
Featuring essays by:
Steve Almond, Jonathan Ames, Jami Attenberg, Laura Calder, Mary Cantwell, Dan Chaon, Laurie Colwin, Laura Dave, Courtney Eldridge, Nora Ephron, Erin Ergenbright, M. F. K. Fisher, Colin Harrison, Marcella Hazan, Amanda Hesser, Holly Hughes, Jeremy Jackson, Rosa Jurjevics, Ben Karlin, Rattawut Lapcharoensap, Beverly Lowry, Haruki Murakami, Phoebe Nobles, Ann Patchett, Anneli Rufus and Paula Wolfert.
View our feature on the essay collection Alone in the Kitchen with an Eggplant.
While she never saw eye to eye with her father—the ambitious director of a renowned genetics research center—CeCe Prentice always remained close to her brother, Teddy. When Teddy is found dead at the lab where he worked for their father, CeCe’s efforts to mourn the tragic loss are interrupted by several attempts on her own life.
CeCe is naturally drawn in to the investigation, teaming up with Detective Frank DeRosa, the officer assigned to protect her. Together, they begin looking into the circumstances surrounding Teddy’s death, only to discover the truth may be found closer to home than they think—in CeCe’s own paintings.
"Verne's mystery is a winner, with plenty of twists and turns, an intriguing heroine and an ending that shocks in more ways than one."—Kirkus Reviews
"Deirdre Verne imbues CeCe with intelligence and humor, and the snappy repartee between characters is delightful."—Mystery Scene
"[An] exciting series debut."—Library Journal
"The amazing plot twist and memorable characters in Drawing Conclusions will leave you thinking about this book long after you've put it down. Deirdre Verne is a writer to watch!"—Jess Lourey, author of the Murder-by-Month Mysteries
"A mysterious murder, a gutsy heroine, a determined cop, and a villain you would not want to cross in a dark alley—everything you want in a mystery, it's all here. A fun read, right down to the eye-popping final twist."—Mary Louise Kelly, author of Anonymous Sources
Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries
Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves.
Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced.
In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.
The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.
This book provides 101 of the most popular, well known cheese recipes in the world into one, easy to follow resource designed to help even the most unpracticed of cheese aficionados start creating at home. The basics of making cheese will be covered from the start, giving you a detailed walkthrough of everything you need to create your own dairy products, including equipment, products, time, and money. You will learn the basics of food safety in regards to cheese and what parts of the product you can use and what you must discard. You will learn the essentials of what each different kind of cheese entails, including hard, soft, and Italian cheeses among others. With recipes gathered from top resources around the globe, you will then be able to start making cheeses for yourself, ranging from the creaminess of fromage blanc to the sharp bite of cheddar or smooth meltiness of mozzarella. For every cheese lover out there who has dreamed of making their own cheeses at home, this book is for you.
The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.
?Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses
?The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal
?The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese
From the Hardcover edition.
With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover's Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining.
Reflecting various influences -- Southern, Mexican, Southwestern, and Italian -- The Cheese Lover's Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Crème Fraîche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home.
For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover's Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results.
From Niagara Falls to the Hudson River Valley, New York state is home to some of the nation’s most astounding natural wonders. In this all-new first edition of Backroads & Byways of Upstate New York, you’ll get a curated list of the twenty best drives, detours, and trips across the state. Experience everything from New York’s famous fine dining and bar scene, to charming little-known shops and boutiques, to sites of fascinating local history and culture.
As with any other Backroads & Byways title, this book is designed to help you explore the region like a native. All the suggested drives include recommendations for lodging, dining, shopping, and more. You’ll also find detailed yet easy-to-read maps and beautiful color photography. With this trusty, brand-new first edition, you’re ready to discover a new side of upstate New York.
The chapter on unripe cheeses is followed by stretched curds, incorporating the brine bath to make mozzarella, asadero, provolone, and scamorza. Pressing and aging semi-hard cheese yield traditional Cheddar and variations, such as sage derby and goat Cheddar, plus Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. The process of washing curds to reduce the acidic level is the key creating cheeses like Colby, Gouda, and Edam, while washing rinds along with proper aging are the secrets to muenster, brick, raclette, Taleggio, and Tilsit. Using bacteria in cheese is key to making bloomy rinds, such as the triple-cream delights Camembert and Brie, and molded cheese, such as gorgonzola, Roquefort, and Stilton.
Ideal for new cheese makers, the book begins with chapters explaining the science involved in the process as well as safety precautions, basic skills, and the equipment that is required to begin making cheese in the kitchen. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken á la gorgonzola.
As the author emphasizes the importance of record keeping (so you can repeat your successes and not your “oopses”), the book concludes with a sample cheese diary so the cheese maker can account for timing, pressure, temperatures, and so forth. Finally, there is a very useful 5-page glossary of terms, a resource section for cheese-making supplies and websites, and a detailed 7-page index.
This report was written by Roebling and his staff six years before the completion of the famous bridge. It contains fascinating details about the construction methods, material selection, and materials testing that are easily understood by any lay person.
Roebling suffered a debilitating injury from decompression sickness due to time spent deep in the bridge's caissons. His wife Emily was essential in helping him finish the project while viewing it from his apartment windows. She was a critical link between her husband and his engineers on the construction site, as well as helping him write reports.
For the first time, this long-out-of-print book is available as an affordable, well-formatted book for e-readers and smartphones.
Be sure to LOOK INSIDE or download a sample.