Cheese & Dairy Books - Page 6

Cheesemaking Made Easy: 60 Delicious Varieties

Ricki Carroll, Robert Carroll

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Customer Reviews:
Total reviews: 9 Average rating: 4.0 of 5

Good, but can be confusing to a beginner 4 out of 5 stars.
43 of 43 people found this review helpful.

I bought this book along with Barbara Ciletti's "Making Great Cheese" (out of print at the time of this review) and Shane Sokol's "And That's How You Make Cheese!" While this book was good and had many recipes, "And That's How You Make Cheese!" was easier to start with. It has easier, fully explained recipes. It does have fewer recipes, about 30, but all the popular cheeses are included. In short, this is a good book for the experienced, but if you are just starting, try "And That's How You Make Cheese!" first. Or buy both like I did, they'll compliment well.

Very informative but of limited practical use 3 out of 5 stars.
31 of 32 people found this review helpful.

Once upon a time, I tried to get my hands on cheesemaking. Having mastered winemaking and homebrewing with some success and being an avid hobby chef, I thought that can't be too difficult. However, after having bought some basic supplies, I quickly realized that the process of making cheese is far from trivial.
Then I got this book, which was very enlightening in terms of my understanding of how cheese is made, but it helped me little to improve my cheesemaking skills. The best advice I ever got in that pursuit was talking to a Swiss "Senn" in the Glarner Mountains and then I gave up on cheesemaking....
In summary: a nice book if you want some insight into the cheesemaking process, but on the "how-to" side, the book is of limited use once you have gone past your first steps.

Editorial Review:

This updated edition includes equipment lists, step-by-step instructions, and a troubleshooting chart.

The World Encyclopedia of Cheese

Juliet Harbutt

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Lovely but Limited 3 out of 5 stars.
32 of 34 people found this review helpful.

This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

Editorial Review:

This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.

The Complete Idiot's Guide to Cheeses of the World (Complete Idiot's Guide to)

Steve Ehlers, Jeanette Hurt

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

Must Have Book on Cheeses 5 out of 5 stars.
0 of 0 people found this review helpful.

This book is a must-have addition to every cheese lover's library. The book is a fascinating look at the world of cheese and includes what you need to know about selecting, serving, enjoying and pairing cheese. The first part of the book covers what cheese is, how it's made and differences among cow, goat, and sheep milk cheeses. It spells out the rich history of cheese and explores the different types.

The next part of the books explores the best and most famous European cheeses from France and Italy to lesser-known varieties of Sweden and Finland. The third section deals with New World Cheese: artisan American, Canadian, Mexican and Latin American Cheese.

The final section is my personal favorite detailed with a plethora of tips on shopping for cheese, cheese storage, and cooking with cheese. I also learned how to have a cheese tasting and/or pairing, and even how to make cheese in my own kitchen.

There are absorbing little extras: " A cut above" is a space for bits of extra information. One of the ones I particularly enjoyed: "Not only is Edam shaped like a cannonball, but rounds of it were actually used in place of cannonballs in 1841, helping the Uruguayan fleet defeat the Argentinina navy."

"Stinky cheese" are warnings about challenging or confusing details in the cheese world, with tips on how to identify them and avoid or understand them. For example, "Though cheese is best served at room temperature, that rule might make it clash more with vodka. Vodka tastes best chilled, and when it is combined with something at room temperature, it falls flat. That's one reason why fresh chevre, which can be served chilled, goes well with vodka."

"Say Cheese" includes words that might be unfamiliar to you but are frequently used in the cheese world and defined here. A sample: "Despite its origins in Lazio, which is within spitting distance of Rome, most of what is labeled as Pecorino Romano is actually made on the island of Sardinia. For authentic Pecorino Romano, seek out cheese that is labeled `Genuino Pecorino Romano.'"

At the risk of sounding Cheesy, the book is comprehensive, well-written, interesting and fun.

Editorial Review:

Any way you cut it, cheese has global appeal.

Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.
• Over the past two decades, the quality, availability and popularity of artisan cheeses has grown
• Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years
• 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties

Soda Fountain Classics: Ice Cream, Sundaes, Milkshakes, and More

Elsa Petersen-Schepelern

List Price: $12.95 By: Ryland Peters & Small Amazon Marketplace: 26 new & used starting at $0.19

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

I became an expert making treats with this little book! 4 out of 5 stars.
12 of 12 people found this review helpful.

Shows how to make almost any kind of old fashioned soda fountain treat. Pictures in color. Easy to follow instructions. Treat your grandchildren to favorites enjoyed during your childhood. Who cares about the calories. Enjoy happy memories making these treats.

Editorial Review:

Remember the Banana Split, Chocolate Malted, Raspberry Float or Knickerbocker Glory? Try them again in this nostalgic collection of 30 favourite recipes. Delicious, easy-to-make, basic ice cream recipes are put together with traditional flavourings such as chocolate, strawberry, caramel, pineapple and vanilla to make sundaes and parfaits, milkshakes and frappes, waffles and sherbets. Other treats include Rocky Road, Chocolate Chip Cookie Ice Cream Sandwiches, American Parfait or Strawberry Ice Cream Romanoff. Author Biography: Elsa Petersen-Schepelern is a well-known Danish-Australian food writer living in London, whose fifteen published cookery books are published in Britain, Australia and America and have been translated into half-a-dozen languages. Much of her time is spent sampling food and wine in Europe, North Africa, Asia and especially in India and Pakistan, drawing on an eclectic mix of cuisines which provides the inspiration for her delicious recipes.

A Taste of Tofu: Mastering the Art of Tofu Cooking (Quick and Easy Series)

Yukiko Moriyama

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Changed my tofu life! 5 out of 5 stars.
14 of 15 people found this review helpful.

Although I have always considered myself a tofu fan, my use of it had been limited to fairly typical stir fries or eating it uncooked on its own. I'd never really considered crumbling it up to use in crab cakes, or marinating it and cooking teriyaki style for tofu steaks.

"A Taste of Tofu: Mastering the Art of Tofu Cooking" has opened up a new world of uses for this delicious and nutritious soybean product. The book has recipes for Appetizers, Soups, Just Tofu, Seafood, Poultry, Meats, Vegetables, Salads, Eggs and Cheese, Rice and Noodles and even Desserts. (You know you want to make a tofu cheese cake!) The selection is varied enough that both vegetarians and meat eaters will find value. There is also a good mix of "ethnic" (mainly Japanese) and American-style recipes, some traditional and some original creations.

I was surprised at how authentic the ethnic recipes were, and not "Americanized" The Japanese recipes freely use notorious ingredients like natto and konnyaku and other interesting items. I do wish the author had used the Japanese names for the dishes, as some of the new names she gives them, such as calling Oden "Tofu Casserole" are a bit of a stretch.

There are easy-to-follow instructions on handling and cooking the tofu, which does take some practice. I have had a difficult time draining the tofu properly, but am getting the hang of it more and more with each attempt. There are also some basic instructions on Japanese cooking, such as how to make your own dashi stock and other tips. There is also a glossary of ingredients in the back for some of the more unfamiliar Asian foodstuffs.

So far, I have really enjoyed the "Crabmeat and Tofu Patties," "Spicy Grilled Tofu," "Natto-jiro," "Tofu with Oyster Sauce," "Homemade Tofu Burgers," (Yum!) "Sauteed Shrimp with Hoisen Sauce" and oh...everything I have tried. I haven't hit a bad recipe yet!

Editorial Review:

This book is the 7th in a series of Quick & Easy Cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Although tofu's popularity is steadily increasing in the West, many people still associate it with bland and uninspired dishes. Quick & Easy Taste of Tofu provides recipes from a variety of Japanese, Chinese, American and European styles that will show the reader how to turn this healthy ingredient into delicious meals. Hundreds of color photographs illustrate the step-by-step instructions and will surely enable everybody to cook tofu with ease and delight.

The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature's Perfect Food: Raw Milk from Pasture-Fed Cows

Ron Schmid

Amazon Price: $16.50 List Price: $25.00 Not yet published By: NewTrends Publishing

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Editorial Review:

The role of raw milk in the rise of civilization, the milk problem that led to compulsory pasteurization, the politics of the dairy industry. Revised and updated with the latest scientific studies documenting the safety and health benefits of raw milk.Raw milk is a movement whose time has come. This book will serve as a catalyst for that movement, providing consumers with the facts and inspiration they need to embrace Nature's perfect food.

The Cheese Bible

Christian Teubner, Heinrich Mair-Walburg, Friedrich-Wilhelm Ehlert

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

A superb reference 5 out of 5 stars.
46 of 47 people found this review helpful.

As my two standard cheese reference books were in dire need of updating, I went in search of the perfect replacement. This is it. It's structure is an introduction to cheese making and regulation in general; followed by a cheese encyclopedia dealing with the making of a family of cheeses for which an astoundingly broad range of varients are described; this is followed by a chapter on buying, storing, cutting etc ... i.e. everything you need to know about handling cheese. This is followed by about 100 pages of recipes using cheese. The book is lavishly illustrated, enabling you to identify and check the quality of nearly all cheeses.

The structure of cheese families and their many variants makes it easy to relate the information about cheeses in general to the handcrafted cheeses available in your region. It contains the most comprehensive list of cheeses I have ever seen. There is an index in back for the encyclopedia and the cheese names are in boldface type, but it still my take a bit to find a cheese in which you are interested in the text.

The illustrations in addition to providing illustrations of a particular cheese often show the cheese in various stages of aging. This is of particular use for cheeses whose use changes with age or whose peak stage of aging is of limited duration.

This book may be intimidating to someone with no previous experience in cheeses outside the two or three American standards. But for anyone who has broadened their tastes into imported or handcrafted cheeses, this is a perfect volume.

Editorial Review:

What dish doesn't taste better with cheese? Whether it's a pizza or potato topping, a tasty addition to soups and salads, the main ingredient, or all by itself, cheese is a flavorful and versatile favorite. This delectable volume is the definitive sourcebook to what just might be the world's most popular food. From the first chapter, What Is Cheese?, to the comprehensive Cheese Glossary, to the detailed cooking techniques and scrumptious cuisine, The Cheese Bible provides a wealth of information on this irresistible favorite. Delicious recipes--both simple nibbles and elaborate guest impressers--show how cheese adds new excitement to almost any food. There's even a chapter on the classic combination: Cheese and Wine.

Tomatoes & Mozzarella: 100 Ways to Enjoy This Tantalizing Twosome All Year Long

Hallie Harron, Shelley Sikora

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

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

What a great cookbook. I use all the time. Easy to follow recipes with fresh ingredients you can easily find. Great gift for family and friends too. One of my staple cooking tools.

Use this cookbook! 5 out of 5 stars.
0 of 0 people found this review helpful.

This is an excellent cookbook. I have tried several recipes - with outstanding results. The authors do a great job of blending flavors together to produce visually and vicerally tasty dishes. The variety of dishes is also terrific. One thing I wish they had included was the amount of preparation time for a dish as some of them are quite time consuming.

Fantastic Two Ingredient Cookbook Offering 5 out of 5 stars.
0 of 0 people found this review helpful.

My wife and myself have become passionate fans of tomato and mozzarella salad, with basil chiffonade and slight dousing of a good Olive Oil. This of course caused great excitement to see this cookbook vectoring off with these two ingredients which are such a gorgeous culinary marriage.

It begins with help in obtaining the best of each ingredients, including growing one's own tomatoes and making one's own mozzarella from the curd stage.

The 100 T&M recipes are organized into various categoires such as breakfast/brunch, finger foods, salads, soups, etc. They are wide ranging and creative. The few that I've tried successfully are: Baked Ricotta and Mozzarella with Olives and Grape Tomato Clusters; Neopalitan Stuffed Chicken, and Potato Tart with Green Beans, Tomato and Mozzarella. Looking forward to many of the remaining 97, such as: Creamy Tomato and Mozzarella Risotto; Tomato, Swiss Chard and Mozzarella Frittata; and Layered Polenta Lasagna with Tomatoes and Mozzarrella.

There are many excellent color photos and the layout is nicely done. Many would enjoy this and put it to good use in their menu planning.

Editorial Review:

This classic, beloved combination is celebrated in 100 mouthwatering recipes, from Flaky Tomato Tartlets to Winter Seafood Lasagnetti to Red and Yellow Tomatoes with Mozzarella and Asparagus. There are dishes for brunch, appetizers, soups, salads, main courses, and more. Filled with sumptuous color photography, this book will tempt every tomato and mozzarella lover!

Macaroni & Cheese: 52 Recipes from Simple to Sublime

Joan Schwartz

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

Editorial Review:

Simple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection, dozens of well-known chefs, including Bobby Flay, Rocco DiSpirito, Charlie Palmer, David Burke, Matthew Kenney, Katy Sparks, and Rick Bayless, share favorite recipes, from both their childhood memories and their award-winning restaurants. Here are recipes for Macaroni with Wisconsin Asi-ago, Baked Four-Cheese Pasta, Penne with Roquefort, Macaroni and Cheese Croquettes, Green Chile Mac and Cheese, and Chunks of Lobster Swimming in Cheesy Macaroni. While the basic concept of pasta and cheese remains the same, each recipe has its own taste and personality, blending and balancing flavor, texture, and presentation for a bold Mac and Cheese experience.

Simple enough for the novice cook yet sophisticated enough to impress the experienced home chef, Macaroni and Cheese is a fun-filled cookbook that will be enjoyed for years to come.

The Totally Eggs Cookbook (Totally Cookbooks)

Helene Siegel

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

Eggs - ceptional! 5 out of 5 stars.
28 of 28 people found this review helpful.

I simply LoVe LOVE LoVe this lovely little palm-sized cookbook! And I love it so much so that I'm stuck on the very first chapter (even though I've read the whole thing cover-to-cover & verily, verily have been tempted by ALL the recipes contained therein) & YAY \o/ I'm even stuck on the very first recipe (Scrambled Eggs With Cheese, pp. 12-13), because it TURNED OUT SO WELL!

(mmmmm)

"Totally Eggs" has 96 pages, easy-to-read print, no index -- but it does have a simple conversion table in the back -- & is divided into 5 lovely little chapters (excluding the brief introduction) which are filled with 47 yummy recipes (of varying degrees of difficulty) from here & around the world:

1) Breakfast Babies (10 recipes)

2) Starters, Soups & Salads (8 recipes)

3) Eggs In The Afternoon (15 recipes)

4) Egg Breads & Beverages (5 recipes)

5) Sweet Endings (9 recipes)

Nearly every recipe has a short, pithy intro by the author:

"This is a great dish to have in your repertoire for when the cupboard is relatively bare and the wind blows cold. Its Greek name is avgolemono." (Greek Egg And Lemon Soup, p. 36)

Easy-to-follow ingredient lists:

-- 2 teaspoons butter
-- 2 eggs
-- salt & freshly ground pepper (Fried Eggs, p. 22)

Easy-to-follow directions:

"In a blender, process the ice to crush. Add egg, chocolate syrup, milk, and Kahlua or coffee liquer. Process until frothy, and pour into iced high-ball glasses." (Mocha Flip, p. 78)

And interspersed throughout are interesting little egg tips, tricks & trivia:

"A green ring on a hard-boiled egg yolk indicates the egg has been overcooked. It is not a safety problem." (p. 28)

As well as quotable quotes:

"The egg is to cuisine what the article is to speech. -- Anonymous" (p. 22)

There are no photographs, but rather a few quaint, single-color illustrations scattered here and there.

And I will admit to you that I was a little disappointed when I first received "Totally Eggs" in the mail, because I wasn't expecting such a small & no-frills book, but, as a trade-off, I HAVE been more than pleased with the high-quality, thoughtful & well-put-together content.

Here's the complete recipe list (which ranges from basic to exotic & everything in between):

Scrambled Eggs With Cheese
Soft-Boiled Eggs With Toast Fingers
Toad In The Hole
Baked Eggs With Parmesan & Basil
Home Egg Muffin Sandwich
Poached Eggs A La Micro
Spinach & Egg Garlic Toasts
Fried Eggs
Fried Egg Sandwich
Breakfast Burritos Sans Beans
Hard-Boiled Eggs
Egg Salad
Chutney Deviled Eggs
Scrambled Eggs & Caviar
Hot Egg & Bacon Salad
Crab & Egg Drop Soup
Greek Egg & Lemon Soup
Chawan Mushi
Cajun Spiced Eggs
Pizza & Eggs
Eggs, Onions, & Lox
Asparagus Quiche
Zucchini Frittata
Huevos Rancheros
Scotch Egg
Potato Tortilla
Wild Mushroom Omelet
Greek Omelet
Matzo Brei
Faux Egg Noodles
Huevos Motulenos
Chorizo & Eggs
Salami & Eggs
Egg Bread
Ultimate French Toast
Classic Eggnog
Totally Safe Eggnog
Mocha Flip
Zabaglione
Stovetop Lemon Curd
Pound Cake
Flan
Old-Fashioned Noodle Pudding
Sunshine Cake
Grand Marnier Souffle
Cookies & Cream Supreme
Ophelia's Celestial Egg Whites

Editorial Review:

Perfect for people who can't seem to get enough of a favorite food.