Cheese & Dairy Books

Ben & Jerry's Homemade Ice Cream & Dessert Book

Ben Cohen, Jerry Greenfield, Nancy Stevens

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Customer Reviews:
Total reviews: 192 Average rating: 4.5 of 5

Editorial Review:

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 & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

Home Cheese Making: Recipes for 75 Delicious Cheeses

Ricki Carroll

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Customer Reviews:
Total reviews: 30 Average rating: 4.5 of 5

Editorial Review:

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 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.

Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283)

Ricki Carroll

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Customer Reviews:
Total reviews: 10 Average rating: 3.5 of 5

Super Cheese 5 out of 5 stars.
4 of 4 people found this review helpful.

This kit helped us make super delicious cheeses. The mozzarella was excellent, so was the ricotta. We are experimenting with american cheese right now. Next will be cheddar. My entire family has enjoyed learning about the making of cheeses as well as the sampling of our efforts.

Say Cheese 4 out of 5 stars.
1 of 2 people found this review helpful.

Very interesting but seems to be more work that I'd want to do. But for the price I think it's good information and who knows, I may need to make cheese or butter one day... And I learned a lot.

making cheese 3 out of 5 stars.
1 of 2 people found this review helpful.

good book, well written. My only complaint is that I want to make a little bit of cheese at home for fun and the recipes all start with a gallon of milk. I'm going to try the 30 min. mazarella and cut down the amounts listed.

Making Cheese at home 4 out of 5 stars.
1 of 1 people found this review helpful.

I have made two recipes from this book so far. Both were written in an easy to understand format and required no special equipment. Both turned out correct. I did, however, need to add salt (not mentioned) to the finished products.
I intend to try other recipes that are a little more involved in the near future.

The Best Ice Cream Maker Cookbook Ever

Peggy Fallon

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: William Morrow Cookbooks Amazon Marketplace: 43 new & used starting at $7.95

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Editorial Review:

Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.

Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.

Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More

Bruce Weinstein

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: Harper Collins - Model: 0688161499 Amazon Marketplace: 67 new & used starting at $6.02

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Customer Reviews:
Total reviews: 76 Average rating: 4.5 of 5

Good collection of ice cream thoughts......... 5 out of 5 stars.
1 of 1 people found this review helpful.

Great collection of recipes that I make in the KitchenaidKitchenAid KICA0WH Ice Cream Maker Attachmentice cream maker. Since the booklet didn't come with much I purchased this to enhance my ice cream making. Unusual ones like lavender and rhubarb are my favorites! Great for small gatherings for a simple dessert this book and the ice cream makers are a bit hit!

Ultimate 5 out of 5 stars.
0 of 0 people found this review helpful.

The Ultimate Ice Cream Book is the ultimative ice cream book. I have owned and used it for years. You have the traditional style and more sophisticated!

Great book to start making ice cream 5 out of 5 stars.
0 of 0 people found this review helpful.

I borrowed this book from the library after I found this great ice cream maker at a thrift shop. After we made our first ice cream (Vanilla w crushed candy canes) we were hooked. We have made many ice creams and sorbets. This book gives you all the basics for simple ice cream making. Needless to say I bought this book right after that 1st great ice cream, it has not disapointed.

Editorial Review:

Ice cream lover's, The Ultimate Ice Cream Book is the last cookbook you'll ever need. Learn how to make over 500 ice creams, sorbets, gelatos, granitas and drinks with this well-researched and well-tested recipe book.

The Book Of Yogurt

Sonia Uvezian

Amazon Price: $11.20 List Price: $14.00 Usually ships in 24 hours By: Ecco Amazon Marketplace: 40 new & used starting at $8.11

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Well rounded good recipies 5 out of 5 stars.
3 of 5 people found this review helpful.

I recently became aware of the health benefits of yogurt first hand, and wanted to incorporate more yogurt into my cooking. I purchased this book with the hopes it would help me learn some dishes that I could prepare during a busy week.

The book briefly walks you through making yogurt, but to be honestly google: "making yogurt" provides a few better explanations. On that note, if you plan on using yogurt a lot, I do recommend making your own, it saves a lot of money and is a higher quality product!

The recipe section starts off with appetizers and soups. I was a bit terrified right here, as this section reads like an add for Martha Stewart Living... not the type of things I make on a busy week night.

Luckily it gets much better fast. After the salad sections I was highlighting recipes every other page, and I got quite a few new ideas from this book. Further, a lot of the meals were simply dishes we already know with yogurt substituted in.

I've already prepared "Bulgarian Tossed Green" salad from this book and it turned out delicious. The other recipes I highlighted appear to be equally good.

Pro: This book scales both for fancy cooking and "30 minute meals". It contains a lot of interesting recipes. It shows how to substitute yogurt for other dairy in a lot of dishes.

Cons: If you're madly in love with American foodhamburgers and hate other food, this book only contains a few recipes you might like. All measurements are in imperial only, which is annoying for those of us who run our kitchen in metric. Odd measurements are common "3 chicken breasts" "1 quart spinach." Meat portions are very Americanized, and I feel a lot of the dishes have 20-40% too much meat.

Overall: Buy if you want a lot of yogurt using recipes. They all looked pretty good, and many of them are practical.

Sean

Editorial Review:

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.

Cheese Primer

Steven Jenkins

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Customer Reviews:
Total reviews: 29 Average rating: 4.5 of 5

The Best Introduction to Cheese 4 out of 5 stars.
11 of 12 people found this review helpful.

Steven Jenkins has written 'a passionate guide
to cheese'. He may well be, as the cover copy
claims 'America's most opinionated authority'.
What makes this book the most important volume
on the subject right now is that the man has
tasted most of the world's cheeses and has or-
ganized his careful tasting notes in a way that
makes them easy to access.

His geographical sections are sprinkled with
sidebars that are often interesting or useful
and his writing style is bubbly and fun.

It's true that this book is in no way a primer.
It's not about first principles, and some of what
it has to say is just plain wrong. Fat doesn't
float because it's heavier than water, (p.15)
for instance and the best wine to serve with
a cheese is only occasionally one from the
same region (many of the best dairy lands aren't
in wine country).

Of course, any book that calls itself opinionated
is going to have opinions that provoke disagreement.
There are also going to be holes in the en-
cyclopedic fabric. (Steve, how could you have missed
Austria's Voralberger Bergkäse?)

Quibbles aside, this is an author who cares about
one of the good things in life and has devoted his
time, taste and intelligence to sharing that thing
with the rest of us. The result is a book that will
bring a lot of pleasure and be used as a reference
for many years. For less than the cost of a pound
of Reggiano, this is a great buy.

Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE
and the forthcoming novel bang-BANG from Kunati Press.
(ISBN 1601640005)

Editorial 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.

Williams-Sonoma Collection: Ice Cream (Williams-Sonoma Collection (New York, N.Y.).)

Mary Goodbody

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Editorial Review:

Vanilla, strawberry, chocolate, coffee: Everyone has a favorite flavor of ice cream. As a simple treat on a hot summer afternoon or an elegant finish to a special meal, ice cream is a versatile dessert that is delightfully easy to make at home.

Williams-Sonoma Collection Ice Cream offers more than 40 recipes for rich ice creams, tangy sorbets, and flavorful granitas. When delicious combinations of ingredients -- fresh cream, fruit at its peak of ripeness, fine-quality chocolate -- are combined and frozen in an ice-cream maker, the results are always sublime. From the crunch of ice creams made with candy, cookies, or nuts to those as smooth as caramel, there are plenty of irresistible choices inside these pages. In addition, an entire chapter devoted to more elaborate ice cream dishes will inspire you to use your favorite flavors to make impressive frozen desserts.

Tempting, full-color photographs of each ice cream make it easy to decide which one to prepare, and photographic side notes highlight essential ingredients and techniques, making Ice Cream more than just a fine collection of recipes. A comprehensive basics section and a detailed glossary will also provide you with everything you need to know to make delicious homemade ice cream your new favorite dessert.

From a scoop of creamy, old-fashioned ice cream to a dish of sweet sorbet or a spoonful of rich gelato -- iced desserts are a refreshing way to enjoy an infinite array of wonderful, sweet flavors.

Williams-Sonoma Collection Ice Cream offers more than 40 easy-to-follow recipes that allow you to make all-time favorites as well as delicious new flavors. Whether you crave an irresistibly rich chocolate-hazelnut gelato, a light and tangy lemon sorbet, or the best vanilla ice cream you have ever tasted, the recipes inside will inspire you to serve ice cream for any occasion. This vividly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.

"Once you have sampled the flavors inside, you will realize that homemade ice cream is simply the best there is!"

Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)

Tim Smith

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Nothing Artisan About It 1 out of 5 stars.
15 of 16 people found this review helpful.

Considering that the title features the word "Artisan" I expected a little more than what other cheesemaking books on the market contain. Instead I found less. It is more of a recap of other cheesemaking 101 primers, with less detail and less information. This book contains nothing of interest to anyone trying to take their cheese making skills to the next level. Steer clear.

Editorial Review:

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.

With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

The Home Creamery

Kathy Farrell-Kingsley

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Editorial Review:

Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen.

Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, créme fraîche, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There's nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella.

Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery. Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items.