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Home Cheese Making: Recipes for 75 Homemade Cheeses
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Ricki Carroll, Laura Werlin (Foreword by)
In 1982, Ricki Carroll published Cheesemaking Made Easy. It sold over 100,000 copies and received praise nationwide, from Bon Appetit ." . . takes the complexity out of making cheese at home. . . a thorough and practical guide" -- to Booklist -- "This is a crisp, no-nonsense introduction to the world of cheese making." International Association of ...
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Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker
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Laura Werlin, Maren Caruso (Photographer)
Brie and apricot jam on a baguette, spinach and goat cheese on a croissant, blue cheese and fresh figs on crusty Italian bread--this is not your average grilled cheese sandwich! Each of these 50 innovative recipes includes instructions for making the sandwiches on stovetop, grill, or sandwich maker.
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Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
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Tim Smith
Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will ...
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The Home Creamery
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Kathy Farrell-Kingsley
Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic ...
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The Cheese Book
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Vivienne Marquis
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The Cheese Plate
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Max McCalman, Sir David Gibbons, Susan Salinger (Photographer)
As "maitre fromager" at New York's three-star restaurant Picholine explores the glories of cheese, from selecting them to pairing them with wine and creating a sophisticated cheese course.
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The Cheese Lover's Companion: The Ultimate A-To-Z Cheese Guide with More Than 1,000 Listings for Cheeses & Cheese-Related Terms
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by
Sharon Tyler Herbst, Ron Herbst
While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user-friendly A-to-Z guide that includes everything about ...
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Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere
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by
Paula Lambert
From the owner of the world-renowned Mozzarella Company and author of "The Cheese Lover's Cookbook and Guide" comes a new collection of delicious, creative, and modern recipes celebrating one of America's most beloved foods. of full-color photos. Two-color throughout.
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The World of Cheese
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Evan Jones
This classic is still considered the definitive work on the subject by food writers and chefs.
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The Cheese Course: Enjoying the World's Best Cheeses at Your Table
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by
Janet Kessel Fletcher, Victoria Pearson (Photographer)
"The Cheese Course" describes the wonderful array of artisanal cheeses now available, offering suggestions for presentation as well as wine pairings and fruit and nut accompaniments. It's rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese. 30 color photos.
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Eggs & Cheese
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Time-Life Books
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The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
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by
Rob Kaufelt, Liz Thorpe
In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan's top restaurants and owner of Murray's Cheese Shop, guides cheese-lovers through the pleasant predicament of choosing from the myriad offerings from around the world. 300 entries.
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A Passion for Cheese: More Than 130 Innovative Ways to Cook with Cheese
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by
Paul Gayler, Chef
Renowned chef Paul Gayler treats cheese lovers to a stunning selection of world-class, original ways to cook with their favorite cheeses--with all recipes using fresh ingredients, vibrant flavors, and a generous dash of culinary ingenuity. Full color.
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The All-American Cheese and Wine: Pairings, Profiles & Recipes
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by
Laura Werlin, Andy Ryan (Photographer)
In her follow-up to the IACP Award-winning "The New American Cheese, " Werlin guides readers to matching the extraordinary artisan cheeses being made across America with the country's own incomparable wines. Full-color photos.
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Velveeta Creative Cooking
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Favorite Recipes Magazine
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The New American Cheese
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Laura Werlin, Steven Jenkins (Foreword by), Martin Jacobs (Photographer)
In this in-depth review of the history of cheese-making in America, Werlin profiles more than 50 of the top producers and supplies the reader with 80 inventive recipes showcasing the American cheeses being made today. 75 full-color photos.
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Cheese Cookery
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by
Doris M. Townsend
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American Country Cheese: Cooking with America's Specialty and Farmstead Cheeses
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by
Laura Chenel, Linda Siegfried
American Country Cheese profiles 25 of the best specialty cheesemakers from every cheesemaking region in America. Included are their histories, techniques and the special qualities of their cheese when eaten by itself or combined with recipes. Illustrated.
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Pasta & Cheese: The Cookbook
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by
Henry A. Lambert
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The Cheese Lover's Cookbook and Guide: Over 100 Recipes, with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses
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by
Paula Lambert
The owner of The Mozzarella Cheese Factory in Dallas shares recipes and instructions on how to buy, store and serve favorite cheeses, and includes additional chapters on how to make cheeses at home. Color photos.
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Grilled Cheese & More
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The Complete Cheese Cookbook
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Kraft Foods, Kraft Kitchens
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Cheese: How to Choose, Serve and Enjoy
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Sunset Books
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Encyclopedia of cheese and cheese cookery : a salute to cheese
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Betty Wason
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Egg & cheese menus.
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Time-Life Books
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