Dairy 14

Savor a year of outstanding cheese-centric dishes with The Cheesemonger's Seasons. In this beautifully photographed volume, Chester Hastings offers his favorite recipes for cooking with cheese. As a……続きを見る

This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese. Behind every traditional type of cheese there is a fascinating story. By examining the role……続きを見る

This comprehensive, user-friendly cheese making guide features delicious recipes, inspiring photos, and practical techniques for cheese enthusiasts from the avid home hobbyist to the serious commerc……続きを見る

"Both thought-provoking and fun"ーPaul Kindstedt, author of Cheese and Culture One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over……続きを見る

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged f……続きを見る

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheeseーcheese made from unpasteurized milkーis an expansive category that includes some of Europ……続きを見る

Benvenuto nel mio mondo! Io sono Vincenzo e ti accompagnerò passo passo in questo percorso di formazione amatoriale che ti consentirà finalmente di realizzare una buona mozzarella in casa con le tue……続きを見る

You 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 ー up to six gallons per ……続きを見る

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben &……続きを見る

THE INSTANT SUNDAY TIMES BESTSELLER 'A delicious cornucopia of classic French cookery delivered with aplomb.' – Grace Dent 'A stunning debut book! An irresistible combination of culinary cleverness,……続きを見る

Benvenuto nel mio mondo! Io sono Vincenzo e ti accompagnerò passo passo in questo percorso di formazione amatoriale che ti consentirà finalmente di realizzare una buona mozzarella in casa con le tue……続きを見る

Saviez-vous que préparer des laits végétaux maison est une tradition populaire millénaire ? Que ces boissons contiennent dix fois plus de vitamines, d’acides aminés et de phospholipides que les lait……続きを見る

High-Protein Recipes You’ll Actually Crave (No Lumpy Bites, We Promise) If the words "cottage cheese" make you flinch, this book is for you. The I Hate Cottage Cheese Recipe book is here to convert ……続きを見る

70 modos rápidos de preparar sobremesas deliciosas a partir de quase tudo – arroz, trigo, Paneer, Khoya, iogurte e, respire fundo, lentilhas e vegetais! Como só os Indianos sabem fazer. Dos autores ……続きを見る

Learn 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……続きを見る

A complete introduction to everything you need to know about designing and plating beautiful cheese boards. Cheese need not stand alone! Composing the Cheese Plate isn't just another cheese book -- ……続きを見る

Discover how easy it is to make fresh dairy products at home with this helpful guide to simple homemade recipes. You don't need a commercial kitchen or specialty ingredients to whip up your own chee……続きを見る

Begeben Sie sich mit „Cooked in India: Zeitlose Familienrezepte aus dem ganzen Land“ auf einen kulinarischen Spaziergang durch die farbenfrohen und vielfältigen Küchen Indiens. Dieses liebevoll zusa……続きを見る

Clemson University Press is proud to partner with Clemson Blue Cheese to publish a cookbook featuring nearly 200 ways to savor one of Clemson’s signature products. Chef Thormose offers refined versi……続きを見る

Démosle un paseo culinario por las coloridas y diversas cocinas de la India con "Cocinado en la India: Recetas Familiares Atemporales de Todo el País". Este libro de cocina, cuidadosamente seleccion……続きを見る

Let’s go on a culinary walk through the colorful and diverse kitchens of India with "Cooked in India: Timeless Family Recipes from Across the Country." This beautifully curated cookbook invites you ……続きを見る

Don't forget the sprinkles as you get ready to spin out your own homemade creamy, soft-serve style frozen yogurt. In this Storey BASICS® guide, Nicole Weston shares her unique technique for making s……続きを見る

Immerse yourself in the art and science of home cheese creation with Curd & Character: The Art of Home Cheese Creation. This guide merges time-honored tradition with modern techniques, leading you t……続きを見る

Embark on a global cheese adventure! Cheese Around the Globe stands apart as more than your typical guide to cheese. The book serves as an extensive exploration of the wide variety of cheese traditi……続きを見る

Bright, vibrant, and packed with flavor, these simple seasonal recipes are your ultimate go-to for delicious, feel-good meals that won’t break the bank. Lisa Steeleーcookbook author, fifth-generatio……続きを見る

A delightful celebration of butter in all its golden gloryーhistory, how-tos, and irresistible recipes for anyone who believes everything is better with butter. “This new book about the joys of butt……続きを見る

Yogurt is the quickest and simplest of all the fermented foods you can make at home -- or it SHOULD be. More recent methods tend to complicate the process or make it less efficient. "Smart Yogurt" s……続きを見る

From the celebrated European patisserie Petit Gateau comes one basic tart recipe with 60 variations. Once the ‘base’ recipe is perfected, you can experiment and make any tart you want! The book for ……続きを見る

Curd your enthusiasm for a delicious tour of the world's best cheeses. Join cheese connoisseur Hero Hirsh on a witty and deliciously nerdy journey through the science, stories and stinky secrets of ……続きを見る

Après Passion saumon, Geneviève Everell poursuit son intention de créer de véritables essentiels de la cuisine en s’inspirant d’un ingrédient vedette. Cette fois, c’est le fromage qui est à l’honneu……続きを見る