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The Perils and Pleasures of Domesticating Goat Cheese
Miles Cahn
0972011951
Dec 2003
Paperback
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Book Description
A humorous recounting of how Coach Farm was created. Located in Columbia County in upstate New York, it is one of the largest goat dairies in the U.S., producing a line of goat cheeses made in the tradition of French farmstead goat cheese.


Home Cheese Making: Recipes for 75 Delicious Cheeses
Ricki Carroll
1580174647
October 2002
Paperback
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Book Description
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. 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...


Cheese Primer
Steven Jenkins
0894807625
November 1996
Paperback
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Book Review
If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S. and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful.

From Publishers Weekly
"Once ripened......


Cheese: A Connoisseur's Guide to the World's Best
Max McCalman
1400050340
August 2005
Hardcover
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From Publishers Weekly
Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for spearheading this American cheese revolution through his work at the New York restaurants Picholine and Artisanal. While his and Gibbons's first book, 2002's The Cheese Plate, was highly regarded by industry professionals as a practical guide to serving European-style cheese courses and selecting astute wine pairings, this new work aims to be what the Parker Guide is for wine—complete with a numeric rating scale—for would-be connoisseurs. It provides detailed notes on producers, taste and appearance, stages of ripeness and seasonal availability, as well as...


The Cheese Plate
Max McCalman
0609604961
March 2002
Hardcover
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Book Review
Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaurant, provides real help. The Cheese Plate, written with David Gibbons, offers introduction to the world's cheese repertoires, cheese manufacturing and finishing methods, how to choose cheese and pair it with wine and other foods, and more--all of which is sensibly and accessibly presented. Without attempting a comprehensive investigation, McCalman nonetheless touches all the necessary bases, providing just the right blend of fundamental and sophisticated counsel.

Beginning with chapters that explore cheese creation--a fascinating partnership of animal, terroir (place of origin),...



The All American Cheese and Wine Book: Pairing, Profiles and Recipes
Laura Werlin
1584791241
April 2003
Hardcover
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Book Review
There's a certain built-in fear factor to be found at any decent wine shop or cheese counter. With The All American Cheese and Wine Book Laura Werlin makes it all go away. This is the author who, with The New American Cheese, so ably demonstrated the fact that terrific cheeses of international quality are being made in the US. In this second volume she shows the reader how it is possible, with a little foreknowledge, to confront that retail fear and start making exciting choices of wines that will open up cheeses, and cheeses that will reveal the true nature of wine. You will find yourself moving gracefully from "Oh my God!" to "What a friend we have in cheeses!"

This is a very straightforward book, with chapters that include "All About Cheese," and "All About Wine." Here you will find the seven basic cheeses and how...



Cheese Companion: The Connoisseur's Guide
Judy Ridgway
0762419563
October 2004
Paperback
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Book Description
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

About the Author
Judy Ridgway has written more than 55 books on food and wine. She lives in Brighton,


Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic Uncheese Dishes
Joanne Stepaniak
1570671516
September 2003
Paperback
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Book Description
This is the perfect cookbook for those who need or want to eliminate dairy products but still enjoy their favorite dishes. This tenth anniversary edition offers completely new versions of the acclaimed, original recipes plus many new ones. You'll discover a whole new world of flavorful, cheesy-tasting dishes without the cholesterol and dairy allergies that can be harmful to your health. Whether for family dining or elegant entertaining, you'll find recipes that will suit the occasion. Renown nutritionist and dietitian,Vesanto Melina, brings you up-to-date on the latest research about dairy and your health. Tables and charts show calcium, protein, and other nutrients in a variety of plant foods to help you safely replace dairy in your diet. And this new edition contains designations for each recipe to indicate whether...


Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker
Laura Werlin
1584793384
September 2004
Hardcover
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From Publishers Weekly
Anyone who needs a recipe to make a grilled cheese sandwich should probably not be in the kitchen in the first place. But cooks interested in more clever versions of the American classic could certainly learn a thing or two from Werlin, IACP winner for The New American Cheese and James Beard Award winner for All American Cheese and Wine. Stressing the sandwich's versatility, the author serves up everything from classic (and "almost-classic") grilled cheese sandwiches to quesadillas and sweet grilled cheese options. Spicy Double-Jack, for example, calls for red pepper flakes and sourdough, while Grilled Spinach and Goat Cheese Croissant uses the French pastry's plentiful butter to complement a cheesy filling. Even Buttery Figs and Blue Cheese and Rich Raspberry Brioche can be classified as grilled cheese...


Grilled Cheese: 50 recipes to Make You Melt
Marlena Spieler
0811841294
July 2004
Paperback
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Review
A really great grilled cheese sandwich is hard to find. Too often a thin, square slice of American cheese, released from its plastic case, is slapped on wimpy white bread, slathered with butter and toasted. Within minutes, it becomes limp and greasy.

But a really great grilled cheese is not hard to make, and its secrets have been disclosed in a tempting new book, "Grilled Cheese: 50 Recipes to Make You Melt" by Marlena Spieler).

A quick browse though the book may first hook you with its gorgeous color photos and hip design. But a further look reveals recipes created with inspired combinations.

For instance, supple slices of fresh mozzarella and salty proscuitto are spread with sweet fig jam and enclosed within crisply toasted bread, making a union that's simply perfect. And roasted red pepper, sweet onion and a...



Making Great Cheese At Home: 30 Simple Recipes From Cheddar to Chevre
Barbara J. Ciletti
1579902677
December 2001
Paperback
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Book Description
White Goat Cheddar, Danish Blue, Stilton, Holland Gouda. If you're confident in the kitchen and crave cheese, you can learn to make it at home. Each of these 30 recipes is rated by difficulty: Easy would be the soft French cheese, Fromage Blanc; Medium, due to the handwork, patience, and time, would be Stilton; and Difficult, for those who enjoy a challenge and love puttering about the kitchen, would be Camembert, because it takes about 9 hours to complete the processes. Each recipe alerts you to the amount of time involved, and how best to store your finished cheese. You're likely to own some of the supplies and equipment required, and the recipe will alert you when a cheese requires specific products or molds, all of which are easily obtainable. So what could be better than impressing your dinner guests with homemade...

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