Cheese & Dairy Books - Page 4

French Cheese (Eyewitness Companions)

DK Publishing

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

AVOID THIS BOOK! 5 out of 5 stars.
28 of 29 people found this review helpful.

I suggest that if you live in the typical USA city or town you do not read 'French Cheese'. It will turn you into a cheese snob and ruin any appreciation you currently have for cheese sold in most USA environments. Since reading this very informational 'French Cheese' book, I have yet to find a good 'live' cheese within an one hour drive plus an hour ferry ride of my home. This commute has driven my cheese costs through the roof. My wine costs are now at new heights too, as the suggestions for compatible wines are so interesting. Now my typical day is to get up very early, catch the morning bus (or drive) to the ferry terminal; take the ferry to the city; then walk a distance to a farmer's market area where I can find cheese and wine within a respectable distance from each other. I find a cheese that is still 'alive', look it up in the book, see what wine the 'French Cheese' book recommends, then go to one of the wine shops in the area and try to find that wine. If I cannot find the wine, back to the cheese shop to see what else they have that matches up with one of the cheese / wine recommendations in the 'French Cheese' book. By the time I get all this done it is time for lunch. I go to the one of the local bakeries nearby and get some 'appropriate bread' to go with some of the cheese and wine I purchased, sit down somewhere and have lunch. Then it is time to head for home. It will take me another couple of hours to get home, so it is just in time to start a dinner of some kind, (which is usually based upon one of 'French Cheese' book's cooking with cheese recommendations). I am also afraid that my travel expenses to Europe (France in particular) are going to increase dramatically since most of the cheeses in the 'French Cheese' book are not exported, (and there are so many cheeses to try). I would write more, but I am running late for the ferry. I wish I had never read this damn book.

Editorial Review:

Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor.

The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

Marie Simmons

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

The Perfect Food 5 out of 5 stars.
7 of 7 people found this review helpful.

The Good Egg: More than 200 Fresh Approaches from Breakfast to DessertWho knew there were so many different ways to cook an egg? This is more than a recipe book. Each chapter begins with a series of egg facts and explanations, beginning with the cholesterol controversy, and moving us into the anatomy of an egg. Then, there are the instructions. The perfect scrambled egg; the perfect boiled egg, etc. But, above all, there are the innovative ways in which the egg is served up as the centerpiece of the meal. I love books with pictures -- and there are none in this book. But, they were not missed. The book is so well written that it is totally engaging from page 1 through all 200+ recipes. What Michel Roux has done for the European egg, Marie Simmons has matched with eggs in the American kitchen. Whether you are a new cook or a kitchen diva, this book should be among your repertoire of well read and worn reference material. A Must Have!

Editorial Review:

Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.

Beginning with basics, such as how to make perfect scrambled eggs,
and continuing on to sandwiches, soups, pastas, quiches, soufflés, and
delectable meringues and cakes, The Good Egg artfully describes the
many uses of one of cooking's most essential and healthful ingredients.

The Great Big Butter Cookbook

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

Butter is one of the oldest dairy products know to man, going back as an ingredient in prepared dishes to at least 2000 BC 5 out of 5 stars.
8 of 8 people found this review helpful.

Butter is one of the oldest dairy products know to man, going back as an ingredient in prepared dishes to at least 2000 BC. With the assistance of the Wisconsin Milk Marketing Board, "The Great Big Butter Cookbook: Because Everything's Better With Butter", compiled and edited by culinary expert Diana von Glabn presents the kitchen cook with an enthusiastically recommended, 500-page compendium of more than 300 recipes showcasing the benefits of butter in making everything from snacks, soups, and salads, to entrees, desserts, and sauces! Enhanced with full page color photography of finished dishes, the recipes range from Herbed Smoked Gouda Rice Squares; Cherry Ladder Coffee Cakes; Classic Grilled Cheese Sandwich; and Blue Cheese Potato Pancakes with Hot Spiced Apple Compote; to Roasted Asparagus with Parmesan Sauce; Veal Parmigiana; Butterscotch Cookies with Brown Butter Icing; and Pumpkin Five-Spice Butter, "The Great Big Butter Cookbook" offers a wealth of 'kitchen cook friend' recipes for dishes that would satisfying any appetite and please any palate while showing off the nutritious, delicious, culinary benefits of butter!

Editorial Review:

When America needed a phrase to mean “It’s as good as it gets,” it’s no surprise that the winner was “It’s like butter!” There are many foods that aspire to be as rich, decadent, and versatile as butter is in the kitchen, but any chef worth his salt knows there is nothing like the real thing. Everything is unquestionably better when made with butter, and The Great Big Butter Cookbook celebrates butter in every form, from flavored spreads to baked goods, to sauces, to main courses. This comprehensive, no-holds-barred look on the world’s favorite ingredient is full of history, factoids, and helpful hints for getting the most out of butter. With more than 300 classic recipes.

Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese]

Nikki Goldbeck, David Goldbeck

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

This new Goldbeck cookbook features a little-known, age-old food with remarkable health and culinary benefits. The food, often called yogurt cheese or laban has been renamed Yochee by the authors. Yochee will be of particular interest to those concerned with calories, fat, calcium and the lacose intolerant. And creative cooks have a new food to play with. Yochee is made by simply allowing the liquid from yogurt to drain in a straining device. No special apparatus is needed - although the book inludes a resource for obtaining specially designed strainers. As the authors say "if you can use a spoon you can make YoChee. Gravity does all the work."

Non-cooks can use YoChee as a substitutte for high-fat spreads such as butter or as a substitute for mayonasie in sandwich spreads; cooks will discover remarkable renditions of familiar(formerly fatty)dishes that can be made with it. How about non-fat, CREAMY, soups, sauces and salad dressings?

The book's 275 recipes include every course and nutritional analysis. In the hands of the Goldbecks YoChee is reborn as a valuable 21st century food with remarkable cooking and health benefits.

The Cheese Plate

Max Mccalman, David Gibbons

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Customer Reviews:
Total reviews: 12 Average rating: 4.0 of 5

Editorial Review:

If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them—like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn.

Max McCalman is one of the world’s foremost experts on these matters. As the maître fromager (or “cheese master”) at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese—ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world’s greatest cheeses (and what those cheeses are) at home.

The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world—where they’re from, what they look and taste like, their perfect wine accompaniments—so that you can become a maître fromager in your own right.

Grilled Cheese: 50 Recipes to Make You Melt

Marlena Spieler

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Customer Reviews:
Total reviews: 11 Average rating: 4.0 of 5

Boy, is this fun! 4 out of 5 stars.
7 of 7 people found this review helpful.

You think you know grilled cheese sandwiches? I've been eating them for decades. But this slender volume expands one's imagination about what a grilled cheese sandwich can be! I am pleased that one of my Amazon friends brought this book to my attention. . . .

As the author, Marlena Spieler, says at the outset: "Crisply toasted in the pan or broiled open-face to a melty sizzle, there are few things more enticing than a grilled cheese sandwich."

An early part of the book focuses on "A Guide to the Grilled." Such hot topics as the following are addressed: What kind of cheese to use? What kind of bread to use? What extras might work? For instance, with a standard grilled cheese sandwich, I find that a tomato inserted into the sandwich adds a nice touch. And so on. . . .

I'll begin with my favorite--Croque monsieur. The recipe in this book is quite a bit different than the simple version I make. I put some Swiss cheese (I like to use gruyere) and boiled ham inside of bread, slather the outside with butter, and fry it up. This version, instead, broils the sandwich. It really sounds tasty, so I suspect that I'll soon be experimenting.

Another recipe in this book that caught my fancy: Panini Inglese. This tidbit features rare roast beef, blue cheese, and watercress. Using a panini press (I simply must acquire one of these!) or skillet, you heat this up and enjoy the result. The picture of the resulting sandwich is awfully tempting.

And then there is the New Orleans version--Muffaletta. I've enjoyed these over time (although I haven't consumed as many as I'd like!). With this recipe, I think I'll create a few of these treats at home.

And so many more (about 50 in all). At the close, the author adds "accompaniments," salads, side dishes, mustards, and so on.

If you like grilled cheese sandwiches, this is a nice resource. I look forward to expanding my repertoire of recipes!

Editorial Review:

Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook will make anyone stand up and say "cheese!"

Cheesecake Extraordinaire : More than 100 Sumptuous Recipes for the Ultimate Dessert

Mary Crownover

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Customer Reviews:
Total reviews: 35 Average rating: 4.5 of 5

The delicious treat of homemade cheesecake 4 out of 5 stars.
6 of 7 people found this review helpful.

"Cheesecake Extraordinaire" starts off with ingredient notes, equipment, and more; I highly recommend reading the "cheesecake basics" if you aren't familiar with cheesecake-baking. The process is simple, but there are certain steps and aspects to it that are important, and it's the lack of those that so often leads people to think cheesecakes are difficult to make.

The cheesecakes are split into a handful of chapters: beverage-based (most, but not all, of these are based on alcoholic drinks and have a decent amount of alcohol in them), candy and cookie, caramel, chocolate, coconut, custard and spice, fruit, mint, nut, peanut butter, vanilla, and "guilt-free" (i.e., recipes using sugar substitute). Don't get too excited here--most of the recipes are in the first and last chapters, beverage-based and reduced-sugar. For some folks that might be wonderful, but I found it rather limiting. I can't stand the taste of sugar substitutes, and I usually make cheesecake to share with certain friends, some of whom really don't like the taste of alcohol. That severely limits the number of useful recipes in this cookbook for me. It's a personal thing, though--if you'd like those recipes, then those chapters will be more useful to you.

The cheesecakes we've made have certainly tasted absolutely delicious. There's a recipe for individual vanilla cheesecakes that's to-die-for, and a caramel pecan cheesecake that has a delightfully natural and somewhat subtle caramel flavor based primarily in brown sugar. Not a single cheesecake has disappointed.

That said, we have at times left off the frostings or toppings suggested by the book. One wonderful cheesecake recipe included a recipe for frosting that was entirely shortening-based--and I cannot STAND shortening-based frostings. They're just plain nasty. Often a cheesecake would be just as good or better without the suggested toppings; at other times the toppings work quite well (such as for the caramel pecan cheesecake, which is good either way).

I wouldn't call this the ultimate cheesecake cookbook, but I'd certainly call it a very good one. Personally I'd like to see more non-alcoholic and non-sugar-free recipes, and fewer unnecessary toppings (or a higher quality of topping recipes overall). However, depending on your particular tastes in food, your mileage may vary! If you love high-alcohol cheesecakes and don't have a problem with shortening-based icings and such, this may be the perfect cheesecake cookbook for you.

Editorial Review:

Who can resist the rich, creamy, melt-in-your-mouth bliss of cheesecake? Cheesecake Extraordinaire presents 121 recipes for this indulgent yet easy-to-make treat. From luscious Chocolate Toffee Cheesecake to lighter-than-air Creamy Lemon Cheesecake, each recipe is sure to please even the most discriminating dessert lover.

Dairy-Free Cookbook, Fully Revised 2nd Edition : Over 250 Recipes for People with Lactose Intolerance or Milk Allergy

Jane Zukin

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Customer Reviews:
Total reviews: 7 Average rating: 3.5 of 5

Editorial Review:

Delicious Milk-Free Recipes and Practical Information at Your Fingertips!
"What can you eat if you are extremely sensitive to lactose and live in a society where milk is everywhere and in everything? Read Jane Zukin's book!"
— From the foreword by Joel V. Weinstock, M.D., Department of Internal Medicine Director, Division of Gastroenterology, University of Iowa
Are you one of the millions of people who cannot drink milk or eat dairy products without pain and discomfort? If so, you are not alone. There are millions of people just like you. The problem is either milk intolerance or milk allergy. Either way, you and milk are not friends.
What to do? To your rescue comes Jane Zukin, called by the Wall Street Journal "the country's best-known expert on lactose intolerance." Here, Jane shows you how you can eat to your stomach's content, offering 250 delicious dishes the whole family will love. She also explains all you need to understand about milk intolerance and milk allergies. In addition, she explains how to deal with child-related issues and how to recognize the "hidden" milk products and by-products that lurk inside so many prepared foods.
But make no mistake. At its heart, this is a cookbook, and what a cookbook!
Inside you will learn how to prepare wonderful dairy-free versions of:
·Flaming Crepes with Fresh Fruit Filling
·Spinach Lasagne
·Tangy Watermelon Cooler
·Peanut Butter-Chocolate Bars
·And many more!

Gelato!: Italian Ice Creams, Sorbetti, & Granite

Pamela Sheldon-Johns

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Customer Reviews:
Total reviews: 1 Average rating: 2.0 of 5

Nice for History, Lacking as a cook book 2 out of 5 stars.
0 of 0 people found this review helpful.

I would have given this 3 stars if this was a history book. Maybe even 4. The pictures are nice; the tales of old Italy are interesting.

But as cook books go, this one is pretty sad. This popped up as recommended when I purchased a Lello 4070 Gelato Junior. So I assumed it would be good to use for an ice cream maker. It is not. Only 29 of the 47 (49 if you consider 2 variations on a syrup as 3 recipes and not 1) recipes in the book can even be made in an ice cream maker. And then the proportions are all off and wildly varied, from 1-6 liters. Plus you are not making Ice cream; you are making Gelato which will freeze rock hard in your freezer. They offer 3 solutions if you are in America instead of Italy: Eat it immediately and don't save it, set your freezer to a warmer temper (where your food will spoil but the Gelato will be nice) or get a separate Haier HNCM070E 7.0-Cu-Ft Chest Freezer, White for Gelato. You could also freeze a slab of marble, let the Gelato thaw a bit, and then mix it to a creamy texture on the frozen marble. Some non-ice cream maker recipes are labor intensive, like the Granatia, where you put it in a large baking dish, put it in the freezer, then take it out and stir every 30 minutes, until it is consistently crystallized.

If you want less creamy deserts that have less air and are willing to eat them immediately (or have a separate freezer) this might be exactly what you are looking for. If you are looking for recipes for your Ice cream Maker, try Ben & Jerry's Homemade Ice Cream & Dessert Book

Editorial Review:

The perfect treat for a hot summer day, homemade gelato and its fruit-based cousins, sorbetti and granite, are easy to make and richer than ordinary ice creams and sherbets, yet less fattening. Pamela Sheldon Johns provides 50 recipes for gelato and other icy desserts, along with tasty accompaniments. Including sumptuous ice cream photos and a visual tour of Italy's famed gelaterie, GELATO! reveals the secrets of great gelato making for anyone longing for the sweet tastes of Italy.

Goat Cheese

Maggie Foard

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

A book that explores the wonders of goat cheese 4 out of 5 stars.
4 of 4 people found this review helpful.

I have long been a fan of cheese produced from goat's milk. Don't get me wrong, many of the cheeses that I enjoy on a regular basis are made with cow's milk, still there is something about the taste of a good goat cheese that separates it from the herd (pun fully intended). However, for many years I was forced to purchase the expensive, aged European type as it was almost impossible to find goat cheese made here in the US. Fortunately things have changed in the last decade and local, high quality artisanal goat cheeses are showing up at fine cheese shops and specialty grocery stores from coast to coast. And not just feta and the ultra fresh chevre, but aged goat Gouda, goat blues, goat cheddar and on and on. This book clearly demonstrates the author's knowledge and love of these fine cheeses.

Maggie Foard, a former landscape contractor, was first introduced to fresh goat cheese when she visited a goat farm with her son's first grade class on a field trip. Ever since then Ms. Foard (an experienced home chef) used goat cheese in the place of other cheeses in all sorts of recipes. This book is the culmination of that experimentation.

The recipes are separated into seven categories:

* Morning Bread and Pancakes
* Frittatas, Omelettes and Eggs
* Pizzas and Quesadillas
* Appetizers and Sandwiches
* Soups and Salads
* Main Dishes and Pastas
* Deserts

Some of the recipes are imaginative on their own (like the Grilled Lamb Tenderloins stuffed with Eggplant and Feta and the Curried Crab Pancakes with Chevre and quick Tomato and Apple Chutney) but most will be familiar to all but the beginning home cook. Maggie's genius lies in substituting one of the hundreds of available goat cheeses for the types used in more common versions of these dishes (such as the Pesto Pizza with Goat Cheese or the Roasted Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto). The recipes are well thought out and her use of the titular ingredient is highly commendable.

The last chapter is titled "The Beginner's Guide to Goat Cheese". The author succeeds in simplifying the dizzying varieties and types of goat chesses available without "dumbing it down". I am a little surprised that this chapter was not placed at the beginning of the book, where it would serve as a great introduction to this food. However, the last few pages list websites, retailers, producers and books related to this subject which I was very thoughtful parting gift for the reader.

The quantity of the photographs will be a delight to the reader. Good photography isn't cheap and almost every dish has a corresponding photograph. The quality of the photography is very good, but not great in my opinion. Some were beautiful (the shot of the Farmhouse Eggs with Tomatoes, Black Beans and Cheddar for example) and all are warm and inviting. However, many used the popular "very shallow depth-of-field" technique and often my eyes roamed the photo looking for the spot that WAS in focus (as in the Artichoke and Chicken Cannelloni where everything is out of focus except a tiny bit of cheese in the middle of the dish). I know that I am being picky but really great food photography can transform an ordinary cookbook into a work of art.

On top of everything, goat cheese is good for you, or at least better for you than cow's milk cheese, according to the author. This is a wonderful book and I am very glad to own it. I highly recommend it.

Great Goat Cheeses of the World (2 Pound) by igourmet.com

Editorial Review:

Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk.