Author: Michel Roux
Publisher: Hardie Grant Publishing
Release Date: 2017-10-19
At once simple and complex, comforting yet sophisticated, with its myriad types of texture and taste, cheese is a dream ingredient for a chef. And in the passionate, skilled hands of a master, it forms the cornerstone of not only some of the greatest but some of the most delicious dishes in the world. In Cheese, Michel Roux guides us expertly through classic recipes and techniques. He offers a multitude of inventive ways to cook with cheese from all over the world, from everyday staples to artisan cheeses. Celebrating not only French cuisine, Cheese offers recipes from various world regions. Delectable melt-in-the-mouth cheese straws, Normandy onion soup, fresh Greek salad, lobster gratin, pheasant with gorgonzola polenta, the perfect soufflé, orange cheesecake… from cow’s milk, to goat’s and ewe’s, hard cheeses and soft, all benefit from Michel’s unique touch and huge respect for his ingredients. Authoritative, accessible and utterly inspiring, Cheese is the definitive book on the subject and an essential guide for home cooks and chefs alike.
Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.
Author: Paula Lambert
Publisher: Simon and Schuster
Release Date: 2001-01-09
Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover's Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyère, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. 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.
Packed with information and inspiration, this cookbook takes an authoritative look at cheese, acting as both a comprehensive cookbook as well as a helpful primer on the subject. From key types of cheeses and main regions, to tips on pairing cheese with wine and beer and creating the perfect cheese plate for any occasion, to enticing cheese-centric recipes, organized by course, this is the ultimate resource for any cheese lover who is looking for great ways to showcase this favorite food through delicious dishes. With an engaging personal narrative and gorgeous lifestyle photographs, this is an indispensable guide for anyone who is looking for ideas for serving and cooking with cheese. Organized by course, this book includes more than 100 luscious recipes for sweet and savory dishes that showcase cheese. Classic favorites are here, from mac and cheese and fondue to enchiladas and burgers. You’ll also discover contemporary dishes like fried pecorino with stonefruit salsa, roast chicken stuffed with Gruyere, over-roasted endive with Saint-Marcellin, and tangy plum tart spiked with ginger and chevre. In addition, you’ll find helpful tips on pairing cheese with wine or beer, putting together a perfect cheese plate, and a comprehensive guide to cheeses from around the globe as well as artisanal varieties in North America. Celebrated author and cheese aficionado Georgeanne Brennan’s wonderful narrative runs throughout the book, bringing the recipes and cook’s lifestyle to life.
Author: Albert Baker
Publisher: Albert Baker
Release Date: 2019-04-26
Renal Diet Unltimate Guide And Cookbook - If you're looking for a complete guide to managing your kidney disease, so that you can avoid dialysis, transplants, or any of the complications that accompany it, then this book will be your new light in the darkness. Who said you can't eat delicious And succulent meals and keep your kidneys in perfect condition at the same time? Are you having trouble finding a convenient way to eat plain and kidney-friendly foods? This healthy cookbook is designed to keep your CKD in check with delicious recipes that tailor to your disease with specific nutritional values. Looking for an easy way to make delicious kidney-healthy foods? This book includes: side dishes, sauces, main dishes, desserts, Lemon tarts,Baked, herbed chicken, recipes for Adult, children, and beverages and so much more. The Renal Diet Unltimate Guide And Cookbook removes the mystery and stress of figuring out what foods to eat, with: Tools for Success guiding you past the first 30 days and keeping you healthy long after Delicious Recipes that will help you manage your kidney disease and are easy to make. Weekly meal recipes & action-based plan that equips you with food menus, shopping lists, and comprehensive background information to imrpove your kidney health & also for dialysis patients Helpful FAQs about managing chronic kidney disease More than a recipe book, You will find incredible recipes for breakfast, lunch, and dinner. Every dish in this book has easy to follow step-by-step directions. The Renal Diet Unltimate Guide And Cookbook is a results-oriented cookbook for people who need a functional renal diet. With over 115 simple, great-tasting recipes, you can finally eat delicious food again, while improving the health of your kidneys. Why just manage your disease when you can truly heal it from the inside out? You will find a complete ingredient list and a serving size recommendations. Eating right shouldn't have to be hard or unpleasant. Thanks to this new cookbook, now it is fast, easy, and delicious. What are you waiting for? Order The Renal Diet Unltimate Guide And Cookbook right now.
Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with cheese! Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailers, and much more.
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
Release Date: 2012-09-19
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Author: Dede Wilson
Publisher: John Wiley & Sons
Release Date: 2011-05-18
Look no further for tips and recipes for whipping up a dazzling array of delicious holiday meals — without stress! Christmas is the biggest holiday of the year -- and Americans traditionally love to celebrate the season with food, food, and more food. This easy guide shows cooks of every generation how to plan and prepare scrumptious seasonal treats. It includes: 100 delicious recipes for hassle-free holiday meals, including Warm White Bean Dip, Four-Cheese Spinach Lasagne, and Chocolate Truffle Tart Tips, checklists, and charts, plus step-by-step guides and shopping lists for special holiday meals, including a Christmas Tree-Trimming Party A special section on Christmas decorating and food gifts from the kitchen 16 pages of color photos featuring holiday meal recipes and kitchen-made gifts and decorations
A culinary master shares the secrets of shopping for the very best ingredients: “As delicious and satisfying a read as the traditional foods it celebrates” (Detroit Free Press). Hailed as one of the best delicatessens in the country by the New York Times, Esquire, and the Atlantic Monthly, Zingerman’s is a trusted source for superior ingredients—and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In this fascinating resource guide, Weinzweig tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. Zingerman’s Guide to Good Eating also includes approximately 100 recipes, many collected from artisan food makers, from Miguel’s Mother’s Macaroni to “LEO” (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials—it’s an enthralling read. You’ll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.
Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated's go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratchall the basics and more!
In diesem fantastischen Kochbuch des britischen Starkochs Gordon Ramsay finden Sie Tipps und Tricks sowie über 120 köstliche, moderne und unkomplizierte Rezepte, die jeder – von Anfänger bis Fortgeschrittener – leicht nachkochen kann. Diese ultimative Kochbibel vereint das Wissen und die Expertise eines der erfolgreichsten Köche der Welt und zeigt, dass Sterneküche auch zuhause funktioniert!