Cooking / Daily cooking / Specific Ingredients / Dairy

Cheese & Beer

by Janet Fletcher

“Like a lot of cheese experts, I’m convinced that the ultimate companion to cheese is, and always will be, great craft beer. Don’t believe me? Try it for yourself. This beautiful, well-researched and tastefully...

Macaroni & Cheese

by Marlena Spieler & Noel Barnhurst

From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants...

The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market

by , C. Walker-Tisdale

Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to find in its first editions. We have now republished it in an...

Creating the Perfect Cheese Plate In a Day For Dummies

by Laurel Miller, Thalassa Skinner & Culture Magazine

Learn to create the perfect cheese plate for your next party—in a day!

When hosting friends, a great cheese plate makes the perfect crowd-pleasing treat. Creating the Perfect Cheese Plate In a Day For Dummies...

It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese

by Kirstin Jackson

There’s more to American cheese than tangerine orange or white bricks.

In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she...

Melt: 100 Amazing Adventures in Grilled Cheese

by Shane Sanford Kearns

A funked-up American classic

Your favorite comfort food—grilled cheese—is going where no toasted sandwich has gone before. Gone are the boring days of white bread and yellow cheese. In their place are creativity...

Cheese It! Start making cheese at home today

by Cole Dawson

Cheese It! will provide a detailed guide to making cheese in the home, including unripened cheese, stretched curds, semi-hard cheese, washed rinds, blue cheese, and much more. Popular recipes include mozzarella,...

The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricot

by Kathy Farrell-Kingsley

You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir,...

Cheese for Dummies

by John Wiley, Laurel Miller & Thalassa Skinner

An accessible guide to selecting, cooking with, and making cheese

From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal...

Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

by Kris Hoogerhyde, Anne Walker & Dabney Gough

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...

Panini

by Carlo Middione & Ed Anderson

Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled,...

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

by Hallie Harron & Shelley Sikora

100 Ways to Enjoy This Tantalizing Twosome All Year Long; full color

Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese

by Mary Karlin

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent...

The Cheesemonger's Tales

by Arthur Cunynghame

A former Royal Holder as cheesemonger to The Queen and The Prince of Wales, Arthur Cunynghame guides you through a virtual tasting tour of cheese dairies and vineyards, with the insight provided by his 30 years’...

Making Your Own Cheese

by Paul Peacock

Not everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to...

The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington

by Sasha Davies

A robust sheep's milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration...

Immortal Milk: Adventures in Cheese

by Eric LeMay

Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk’s leap toward immortality." Examining...

Home Cheese Making: Recipes for 75 Homemade Cheeses

by Ricki Carroll

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...

The Great Big Cheese Cookbook

by Running Press

The Great Big Cheese Cookbook is a delectable look at one of the world's favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including Cheddar, Gouda, Swiss, Mozzarella,...

The Ultimate Ice Cream Book

by Bruce Weinstein

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to...