Cheese & Dairy Books - Page 12

More Than A Month of Sundaes, Revised Edition

Michael Turback

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

right on, Mr. Turback 5 out of 5 stars.
1 of 1 people found this review helpful.

Can't think of a better book to read during this frustrating heat wave! I'm definitely an ice-cream lover, but who isn't? So this book is perfect for me. I heard a segment about this book a few weeks ago on National Public Radio, so I checked it out and thought it was great. It has a history of the sundae and sort of doubles as a recipe book, with a bunch of sundae recipes--two of which I've tried out myself at home--and a list of the best places in the U.S. to buy sundaes. I'm giving it 5 stars: you'll love it, but after a few weeks it might force you into a new workout regimen.

-Jay

Editorial Review:

TV Sundae King Michael Turback updates sundae history with a Sundae Hall of Fame of the 500 best sundae parlors in the U.S.

The Best 50 Ice Cream Sundaes (Best 50)

Amazon Price: $5.95 List Price: $5.95 Usually ships in 24 hours By: Bristol Publishing Enterprises Amazon Marketplace: 27 new & used starting at $2.42

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Great for gift basket 4 out of 5 stars.
0 of 0 people found this review helpful.

I purchased this little book to compliment the "Ice Cream Sundae" gift basket our kindergarten class put together for a foundation auction. It was perfect size and had great recipe ideas inside.

Editorial Review:

This book presents recipes for the world's most luxurious ice cream dessert; including suggestions for toppings, sauces and decorative presentations. You will never need another ice cream sundae recipe!

Secrets of Lactose-free Cooking

Arlene Burlant

List Price: $14.95 By: Avery Amazon Marketplace: 21 new & used starting at $0.81

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Not for the Milk Allergic 3 out of 5 stars.
10 of 18 people found this review helpful.

There are many (and more every year) cookbooks intendedspecifically for the milk-allergic or lactose-intolerant.Burlant's addition to the scene includes extensivenutritional information and diabetic exchanges. It assumesa fair amount of knowledge of cooking, and is intendedmore as a supplement to other cookbooks than as a completework in itself

Informative,thoroughly researched recipies 5 out of 5 stars.
8 of 8 people found this review helpful.

Excellent recipies with ingredients that are widely available for consumers that live near a organic-based supermarket.The tofu cheesecake and veggie burgers are amazing!The medical information at the beginning of the book was very helpful.I look forward to the next addition with more recipies/and more photographs of the finished products instead of the whimsical illustrations.

Editorial Review:

For the 75 percent of adults who have some form of lactose intolerance, Arlene Burlant presents 150 dairy-free recipes--including Veal Ribs in Cream and Sage Sauce, Yogurt Cheesecake, and Veal Parmesan. Presenting many unknown facts about lactose use, Burlant also shows how to judiciously use products that have lactose and lists the lactose-free foods now available in most stores.

Cottage Cheese Cookbook: 101 Recipes with Cottage Cheese (101 Recipes)

G & R Publishing

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Editorial Review:

Fun foods, fun recipes, fun books. Each book has 101 recipes and every recipe is made with the title ingredient. Mix 'em, match 'em, collect all 10!

Brined Cheeses (Society of Dairy Technology series)

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Editorial Review:

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.

Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide.

The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader:

• A practically-oriented and user-friendly guide
  
• Key commercially important information
  
• Coverage of all the major stages of manufacture
  
• Background to each variety
  
• Review of how different varieties are utilised in different countries

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Cheese (Game & Fish Mastery Library)

Juliet Harbutt

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

"Cheese" Will Please 5 out of 5 stars.
35 of 36 people found this review helpful.

"Cheese" offers complete descriptions of a very wide range of cheeses. As the only cheese guidebook organized by types of cheese, it is the ideal reference when searching for a new kind of blue or discovering the different types of chedder. My only wish is that more pictures were provided, as only more popularly-used cheeses are photographed. Unlike some cheese resources, this book does not include recipes, but instead devotes its pages to facts about purchasing cheeses, creating cheese trays, regions where cheeses are made, and other cheese characteristics. Overall, it is the best book I have come across for expanding your knowledge of cheese in general, as well as to find out more about the new cheese you saw at the grocer's.

Editorial Review:

Simply, this is the comprehensive, fully-illustrated reference book about cheese covering every aspect of the subject and including over 300 varieties from around the world. Cheese thoroughly examines the art and science of cheesemaking, the art of the cheesemaker and the influence of science and technology to enhance flavors and textures. The key sources of taste and flavor - pasture, flora, and breed of cow, sheep or goat used - are also explained. This important new reference also contains detailed chapters on each of the seven major styles of cheese, their histories, tasting and buying tips, storing and serving, as well as wine suggestions. Includes 125 mouthwatering photographs.

Fondue

Lou Seibert Pappas

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Editorial Review:

Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Best-selling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entr e options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!

Not Milk-- Nut Milks!: 40 Of the Most Original Dairy-Free Milk Recipes Ever!

Candia Lea Cole

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Safe, Healthy Alternative to Dairy, Especially for Children! 5 out of 5 stars.
17 of 18 people found this review helpful.

This is an excellent book not only for children with allergies, but for everyone looking for healthy alternatives... Almonds are hypoallergenic naturally and almond milk is perfectly safe - better yet when organic almonds are used. Peanuts (a bean, really, and not a nut at all) are one of the highest allergens in young children. Peanuts are also not the best choice for nut milks. Almonds contain proteins, fats, carbohydrates, calcium, potassium, and magnesium - they are the BEST choice for nut milks. Other "good" nuts are cashews, pecans, pine nuts, walnuts, pumpkinseeds, sesame seeds (may be a tad strong for the wee ones) and sunflower seeds. This book has 40 wonderful recipes. I have the first edition of this book (1990) for it's been a trusted freind for over 10 years and I have tested each and every recipe myself and they truly are wonderful... I HIGHLY recommend it. The best part is that it really gets you inspired and after tasting the delicious elixir, and knowing all of the benefits, you will NEVER buy boxes soy, rice or almond milk again. It's really a lovely book.
...

Editorial Review:

Forty smooth-sipping, refreshing, dairy-free beverages ... delicious and healthful, and made in only 3-5 minutes, from the freshest and most nourishing ingredients. Creamy texture, low allergenic, high in usable protein, vitamins, and minerals.

A few of the zestful beverages in this bright, new book: Velvety Vanilla Cashew, Mocha Mint Almond, Caramel Date Pecan, Blackberry Banana Walnut, Sweet Pear n' Pine Nut, Minty Carob Pumpkin Seed, Lemon Coconut Cashew, and dozens more! Illustrated.

Candia Lea Cole is a prize-winning chef and caterer; an instructor in healthful cuisine.

Kraft Philadelphia Brand Cream Cheese Cheesecakes

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Kraft Philadelphia Brand Cream Cheese Cheesecakes 5 out of 5 stars.
3 of 3 people found this review helpful.

This is the most fantastic cheesecake book ever. The pictures are great and the directions are easy. The book offers baked recipes and no bake recipes. I can't say enough about it.

A taste-bud treat! 5 out of 5 stars.
2 of 2 people found this review helpful.

I have borrowed a copy of this book from a friend, and I am looking for my very own copy. Don't pass this one up if you can find it! Not for those on a diet

Must have cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

I borrowed Cheesecakes cookbook from a friend, and now I must have one of my own.

Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving

Arnaud Sperat-Czar

List Price: $29.95 By: Hachette Illustrated UK Amazon Marketplace: 10 new & used starting at $11.66

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

all about cheeses with great color photos 5 out of 5 stars.
29 of 30 people found this review helpful.

Numerous cheeses are dealt with according to the season when they are made, with mention of why the particular season is the right time. The four major sections contain general material and information on the specific cheeses of the season. Color photographs of varying sizes from double-page and full-page to smaller complement the entertaining and informative text. The photographs of particular cheeses are not only appealing, but also make for a useful illustrated buying guide. Back matter includes a section on "1,200 cheeses from around the world" where the countless cheeses are grouped by family--e. g., The Chaource family, The Parmesan family. The majority of the cheeses are French, with cheeses from other European countries included also. Barthelemy is a cheese supplier who also has a hand in the ripening of cheeses. Sperat-Czar is editor-in-chief of the magazine "L'Amateur de Fromage." The photos are taken by photographers with backgrounds in high-quality, glossy general-interest and gastronomic magazines. "Cheeses of the World" is a work of an encyclopedic range with a focus on the enjoyment of cheese and background such as the making of cheese which can add to this enjoyment. Anyone from the long-time cheese lover to novice will learn something from it and consult it regularly as a guide in exploring the world of cheeses.

Editorial Review:

Did you know that Champagne is perfect with Parmesan and that Port enhances the quality of Beaufort? This book is a fantastic guide to cheeses from around the world - their origins, history, characteristics, how the cheese is made, and not least, recommendations for serving! Divided by season, this reference book reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.]