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A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills. From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Easy step-by-step recipes for fresh dairy products, including butter, yogurt, labneh, sour cream, cream cheese, ricotta, cottage cheese, feta, and more. This is the perfect book for anyone with a passion for good honest food. Making yogurt and soft, unripened cheeses are age-old traditions and only a few generations ago, many people made them at home using their own family recipes. Today, few people attempt it, thinking it will be too difficult or complicated but this book will show you just how easy it is. Easy-to-follow step-by-step recipes are all fully illustrated with colour photographs and there are plenty of delicious recipes you can make with your home-made ingredients. Try the Buttermilk Scones or the Lamb Kebabs with Za’atar Labneh. Beet Latkes with Lox and Sour Cream or Ricotta and Spinach Dumplings with Cherry Tomato Sauce are perfect for entertaining and the Fig and Honey Ricotta Cheesecake is simply divine. The Creamery Kitchen will help you develop a deeper understanding of the provenance of delicious home-made food and the care, time, and love that goes into producing it.
Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.
Cowgirl Creamery Cooks by Sue Conley,Peggy Smith Pdf
“Delicious cheese pairings; amazing recipes . . . plus lots of great tips about cheese. I can’t wait to cook my way through their gorgeous book!” —Ina Garten, host of Barefoot Contessa and #1 New York Times bestselling author Collecting the vast accumulated wisdom of two of the world’s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensable addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with seventy-five appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. “Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!” —Suzanne Goin, chef/owner of Lucques, a.o.c., and Tavern “Their new cookbook is required reading for every serious cook, chock-full of cheese-filled stories and recipes, not to mention everything you need to know about a proper cheese plate.” —David Tanis, author of A Platter of Figs
The Complete Idiot's Guide to Cheese Making by James R. Leverentz Pdf
Become a cheese gourmet. The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. • Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses • The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal • The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese
Sweet Cream and Sugar Cones by Kris Hoogerhyde,Anne Walker,Dabney Gough Pdf
San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom,Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).
The 50 Greatest Castles and Palaces of the World by Gilly Pickup Pdf
Castles and palaces around the world are structures of grandeur, might and beauty. From the flamboyance of Germany's fairy tale-Neuschwanstein Castle to the gothic, Dracula-inspiring Bran Castle, perched high in the craggy peaks of Romania's Carpathian Mountains; Tokyo's Imperial Palace, previously home to samurai warriors to Ireland's Blarney Castle, where 'the gift of the gab' will be granted to any who kiss its stone, the world's castles and palaces are steeped in history and stories to tell. Travel writer and journalist Gilly Pickup shares these stories, providing a tour of 50 of the world's greatest castles and palaces, filled with humour, interesting facts and tips on how best to visit them.
The Foothills Cuisine of Blackberry Farm by Sam Beall Pdf
Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. Now, owner Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical.