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Cheese and Cheese MakingFebruary 2016
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All American Cheese And Wine Book: Pairings, Profiles, & Recipes by Laura Werlin The sequel to The New American Cheese describes a variety of artisan cheeses being made across the country, covering the seven basic styles of cheese, their various characteristics, and what types of wines will go best with each cheese category, along with profiles of fifty American cheesemakers and winemakers and recipes for delicious cheese dishes.
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Cheese : A Connoisseur's Guide To The World's Best by Max McCalmanA sequel to The Cheese Plate continues the celebration of the delectable wonders of cheese as it offers detailed descriptions of the unique characteristics and tastes of two hundred of the finest varieties of cheese in an alphabetical listing that explains how to enjoy each one to the fullest, how to select the best cheeses, recommended wine pairings, and tips on shopping and storage.
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Cheese & Wine : A Guide To Selecting, Pairing, And Enjoying by Janet FletcherShowcasing an international array of seventy of the world's finest cheeses, the author of The Cheese Course describes the array of cheese textures, flavors, and colors available and offers helpful advice on wine pairings and serving suggestions.
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Cheese Hors d'Oeuvres : 50 Recipes For Crispy Canapes, Delectable Dips, Marinated Morsels, And Other Tasty Tidbits by Hallie HarronA mouth-watering cookbook features fifty new recipes for appetizers, hot and cold cocktail snacks, finger foods, hors d'oeuvres, and other tasty tidbits that are perfect for starters and that use favorite cheeses, including Fig and Goat Cheese Crostini, Roquefort Pear Tart, Spicy Ale Fondue, and other treats.
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Di Bruno Bros. House Of Cheese : A Guide To Wedges, Recipes, And Pairings by Tenaya Darlington Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. The book offers 30 recipes, from Cheddar Ale Soup to Rogue River Sushi, along with a dairy lexicon, notes on how to taste cheese, and a variety of themed boards: a Fireside Party, an All-Goat Blow-Out, and a selection of Desk Bento. Beautiful four-color photographs serve to put names with wheels and wedges of cheese.
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Everyday Cheesemaking : How To Succeed Making Dairy And Nut Cheeses At Home by K. Ruby Blume Everyday Cheesemaking is an introduction to DIY home cheese making made simple and accessible. K. Ruby Blume introduces you to the concepts, equipment, and ingredients necessary to making cheese at home successfully the very first time you try. The book offers clear instructions, humorous stories, and dozens of recipes and troubleshooting tips. You'll learn about running a small home goat dairy and how to make non-dairy cheese recipes using nut milks. With its light and practical approach, this book is perfect for anyone who is itching to get started and impress their friends and family with delicious homemade cheese.
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The Fondue Bible : The 200 Best Fondue Recipes by Ilana Simon Featuring a limitless variety of ingredients, flavors and cooking styles, fondue dishes are amazingly easy to prepare. There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following: Hot oil fondues such as ginger beef fondue. Or savory broth fondues like Mongolian hot pot,. For traditional recipes with a new spin or two: Emmentaler fondue with caramelized shallots Cheddar cheese and beer fondue. Decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue. Ilana Simon includes dozens of dips and sauces specially designed to complement the 200 recipes in this book.
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Great Party Fondues by Peggy Fallon Impress your guests and take home entertaining to a new level with the recipes from Great Party Fondues, a guide to everything you need to know about preparing and serving great-tasting fondue with expert advice on fondue pots, ingredients, safety, and even etiquette. Whether they prefer cheese, savory, or dessert fondues, your guests will devour traditional favorites like Classic Swiss Fondue, international dishes like Rumaki, and innovative new recipes like Chipotle Sweet Potato Fondue. Twenty-eight stylish color photographs show will inspire you to follow the straightforward advice and no-fuss recipes.
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It's Not You, It's Brie : Unwrapping America's Unique Culture Of Cheese by Kirstin JacksonThere's more to American cheese than tangerine orange or white bricks. In It's Not You, It's Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us "backstage" into underground caves, into funky scents and traditions that link today's cheese makers to American history. You'll meet the people who dedicate their lives to artisan cheese--from those who run generations-old family farms to others who ditched their day job to start a dairy. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River's Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water. Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways.
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Pikes Peak Library District P.O. Box 1579 Colorado Springs, Colorado 80901 (719) 531-6333http://ppld.org/ |
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