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Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simpl…
Mastering Artisan Cheesemaking - the forthcoming book by acclaimed cheesemaker Gianaclis Caldwell - is the book every cheesemaker will want as their guide, taking them from creating their first, simple cheeses to producing unique, masterpiece cheeses.
While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese in such easy-to-understand detail. Mastering Artisan Cheesemaking explores the complexity of fermentation, affinage (aging), and considerations for preparing each category of cheese variety.
The history, science, culture and art of making handmade cheese on a small scale receive a thorough examination. Caldwell provides comprehensive information on home-scale equipment and scaling for what makes most sense. She furnishes readers with everything they could hope to know about affinage and using oils, brushes, waxes and other alternative aging techniques.
The book contains extensive recipes that include hard numbers, as well as the concepts behind each style of cheese. There are beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and aging rooms.
Caldwell acts as a tutor, guide and cheering section as readers follow the pathway to cheesemaking artisanship described in Mastering Artisan Cheesemaking. This enjoyable and easy-to-use book will thoroughly explain the craft and techniques that allow milk to be transformed into epicurean masterpieces. For everyone from the avid home hobbyist to the serious commercial artisan, Caldwell has created an irreplaceable resource.
How to enjoy seasonal produce all year long, with 63 recipes
This Made at Home title is a comprehensive guide to preserving foods. It covers a wide variety of methods, such as drying, can…
How to enjoy seasonal produce all year long, with 63 recipes
This Made at Home title is a comprehensive guide to preserving foods. It covers a wide variety of methods, such as drying, canning, pickling and freezing. Detailed instructions show how to make dried herbs, wines, ciders, vinegars, oils, cordials, jams, jellies, pickles, marmalades, relishes, chutneys, sauces, sorbets, ice cream, vegetables and fruits, and much more. Easy and delicious recipes featuring the preserved item are found throughout the book.
Chapters are organized according to method:
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The demand for locally sourced organic foods continues to rise. This resource is a prime reference for the many folk…
The demand for locally sourced organic foods continues to rise. This resource is a prime reference for the many folks who are growing or wanting to grow their own vegetables, herbs and fruits.
The book features superb full-color photographs and illustrations and an easy-to-use A-Z directory. Its comprehensive growing, harvesting and preserving tips and wealth of recipes will be a boon to gardeners and cooks alike.
Practical aspects of gardening are explained in detail, with in-depth sections on pollination, soil fertility, greenhouse growing and creating a garden. Some of the topics covered include:
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Bring a new dimension to your dishes with this culinary journey through the world of spice. With 100 inspiring recip…
Bring a new dimension to your dishes with this culinary journey through the world of spice. With 100 inspiring recipes from the Far East, North Africa and South America, kitchen enthusiasts will indulge in such wonderful creations as Indian Fish Cakes with Coriander and Coconut Chutney, Vietnamese Star Anise and Lemongrass Chicken Claypot, and Chili and Basil Scallops. Key spices—25 in all!—are covered, with recipes using no more than five at a time. And simple techniques and easy-to-find ingredients deliver fantastic taste with minimum fuss.
Having eaten his way around the world, John Gregory-Smith now writes recipes and features for magazines and websites.
The book’s 50 delicious recipes demonstrate how to use garlic in a variety of culinary treats, including appetizers,…
The book’s 50 delicious recipes demonstrate how to use garlic in a variety of culinary treats, including appetizers, soups, side dishes, salads, entrées, dips, sauces, dressings and breads. Dishes from around the world include such garlic-rich standards as bruschetta, aïoli, pesto, tzatziki, salsa, chicken with 40 cloves of garlic, and garlic and rosemary focaccia. Some of the innovative creations are: garlic, cumin and beet fritters; marinated minty garlic carrots; spicy purple sprouting broccoli; roasted butternut squash and garlic risotto; moroccan dressing; and caramelized garlic and tomato tarte tatin.
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The growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of t…
The growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature—a set of principles that guides author Hanne Risgaard in her book Home Baked.
With gorgeous photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour. The book comes from Skærtoft Mølle, the Risgaard family’s farm on an island in the southeast of Denmark. Both in their farming, and in their baking, the Risgaards believe in organic, small-scale-production of whole grains, traditional techniques for milling and for capturing wild yeast, and paying attention to terroir. The care taken by the Risgaards has earned them the attention of chefs, bakers and food writers everywhere. Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.
Peter Reinhart, author of Whole Grain Breads and Artisan Breads Every Day, says:
“Many books capture the romance of baking, while others convey the nuts and bolts—but rarely does one book hit both chords at the same time. With Home Baked, Hanne Risgaard has written a practical, beautiful, and, most importantly, inspiring bread book for the ages. Every page, every recipe, makes me want to gather the grain with my own hands and transform it into earthy, delicious, and gorgeous loaves of bread.”
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Welcome to Beekman 1802, the historic home in Sharon Springs, N.Y., of Josh Kilmer-Purcell and Brent Ridge. Josh and…
Welcome to Beekman 1802, the historic home in Sharon Springs, N.Y., of Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show The Fabulous Beekman Boys, and they have built a worldwide reputation for their goat's milk soaps and superb, artisanal Blaak cheese.
Together, Josh and Brent have created a gorgeous cookbook that is “heirloom” in every sense of the word: They showcase heirloom fruits and vegetables; offer delicious heirloom recipes from farm, family, and friends; and include a section in the back of each chapter so readers can personalize the book with their own treasured recipes … and create a unique keepsake to hand down to future generations.
From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken 'n' dumplings for a snowy winter's day, this is simple yet luscious farm-fresh fare that everyone will love.
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Veganize Any Recipe with Confidence!The Complete Guide to Vegan Food Substitutions is your secret weapon…
Veganize Any Recipe with Confidence!
The Complete Guide to Vegan Food Substitutions is your secret weapon for turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor. You’ll create dishes that are not only better than the real thing, but healthier, too.
With more than 200 recipes and substitutions that show the swaps in action, this book provides step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar and fat, so you can fine-tune any recipe to your dietary needs.
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques and additives. Learn a practical food preparation skill you'll use again and aga…
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques and additives. Learn a practical food preparation skill you'll use again and again. And express yourself by making something unique and whole.
Inside, you'll find:
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Leon: Naturally Fast Food is a book of two halves. The first half, Fast Food, contains recipes that take a maximum o…
Leon: Naturally Fast Food is a book of two halves. The first half, Fast Food, contains recipes that take a maximum of 20 minutes to prepare and which suit every occasion: from a work-day breakfast and children's meals to simple suppers and party food. The second half, Slow Fast Food, contains things that can be made in advance when you have time, to enjoy when you don't have time. With more than 200 recipes, both halves offer plenty for the experienced cook as well as the culinary adventurer in search of inspiration.
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