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  • 150 Best Grilled Cheese Sandwiches
    150 Best Grilled Cheese Sandwiches
    ISBN: 9780778804123
    Publication date: 01/11/2012

    The classic grilled cheese sandwich is now one of the biggest trends in cooking and enjoying an incredible resurgence in popularity. These recipes are fabulous and incredibly versatile - they can be posh, everyday, simple, gourmet, seasonal.

    Pages: 248
    Author: LEWIS, ALISON
    Price: $29.99
  • Art of Plant-Based Cheesemaking
    Art of Plant-Based Cheesemaking
    ISBN: 9780865718364
    Publication date: 01/04/2017

    Make your own real, non-dairy cheese at home—traditional methods for making plant-based cheeseAs plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.”Much of what passes for non-diary “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there’s no real reliable guidance to what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.Coverage includes:• Understanding culturing and fermentation• Essential ingredients and equipment for crafting plant-based cheese• Plant and nut-based media and how to make them• How to create and train plant-based cultures• Delicious recipes for quick cheeses• Advanced recipes for cultured and aged cheeses• Resources for sourcing equipment and cultures.Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.Simply everything you need to make delicious non-dairy cheese right at home.Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.

    Pages: 128
    Dimension: 229mm X 191mm
    Author: MCATHY, KAREN
    Price: $44.99
  • Art of the Cheese Plate
    Art of the Cheese Plate
    ISBN: 9780847849826
    Publication date: 01/09/2016

    A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condi- ments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bucheron with Tandoori Cashews, L'Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.

    Pages: 192
    Author: KEENAN, TIA
    Price: $65.00
  • CHEDDAR (OPS)
    CHEDDAR (OPS)
    ISBN: 9781603585651
    Publication date: 01/11/2015

    And what it can tell us about our history, cultural identity, and food politics

    One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don't call it "American Cheese" for nothing.

    Cheddar is one man's picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar-with its diversity of manufacturing processes and tastes-is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.

    More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.

    Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of 'zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.


    Pages: 208
    Author: EDGAR, GORDON
    Price: $29.99
  • Cheese Balls
    Cheese Balls
    ISBN: 9781452171364
    Publication date: 01/11/2018

    This is a small and quirky book of cheeseballs! Everyone loves a cheeseball. Whether you always enjoy one at holiday time or you've never experienced one before-it puts a smile on every face. With recipes for the classic favourites (port wine, French onion), some fun iterations (jalapeno popper, Nutella), fresh flavours (bruschetta), holiday variations (red, white, and blue; brie with cranberries), and next-level takes (rainbow!), this book has something for everyone and fun flavours for every occasion. It includes recipes for making cheeseballs and tips for shaping and decorating them, as well as some easy dippers and toppings to serve alongside. With fun and quirky styling that combines the nostalgia factor of a cheeseball with a modern look, plus delicious-looking photos, and easy-to-follow recipes, this is an awesome little gift cookbook with a fun and funny tone.

    Pages: 128
    Dimension: 203mm X 152mm
    Author: RAYESS, DENA
    Price: $37.99
  • Cheese Beer Wine Cider
    Cheese Beer Wine Cider
    ISBN: 9781682682432
    Publication date: 01/03/2019

    A field guide to cheese-and-drink combinations that go beyond Parmigiano and Prosecco Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style), has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine, or cider. 50 color photographs

    Pages: 224
    Author: JONES, STEVE
    Price: $38.99
  • Cheese Boards to Share
    Cheese Boards to Share
    ISBN: 9781788791489
    Publication date: 01/09/2019

    Cheese boards are the ideal fuss-free, yet delicious and visually impressive meal option. Though traditionally thought of as just a festive treat, impressive modern incarnations have recently taken social media by storm, as people discover that they can be a show-stopping option for entertaining at any time of year. The 25 themed boards in this book offer the perfect cheese board for any occasion, from lively boards themed around wine, beer and cocktail pairings, to a wholesome kids’ board and a picnic board. No matter the size of your crowd or your budget, there is a themed board here to suit it – from small romantic boards for two, to more extravagant aspirational boards suitable for a wedding. Each cheese included in the book is followed by a detailed description and ideas for suitable alternatives. Suggestions for store-bought accompaniments are included, or if you are feeling more creative, try the simple recipes such as Italian Herb Flatbread, Rainbow Pepper Oatcakes or Tomato and Smoked Pepper Jam. Essential practical information in the front section includes tips on buying, storing and cutting cheese, plus much more.

    Pages: 160
    Dimension: 235mm X 190mm
    Author: SKINNER, THALASSA
    Price: $45.00
  • CHEESE PLEASE (OPS)
    CHEESE PLEASE (OPS)
    ISBN: 9781842154656

    On its own cheese is unbeatable and delicious eaten simply with bread or fruit. But cheese is also an excellent cooking ingredient, with some types, fresh cheeses for instance, even better cooked than uncooked.This book features over 70 cheese recipes from around the world: Mexican Tacos, New York style Lasagne, Hot Halloumi with Roasted Peppers from Cyprus and Italian Porcini and Parmesan Risotto to name a few. There are cheese dishes for every occasion: soups, savouries and snacks; salads and vegetable dishes; a wide array of main dishes; pastries, pizzas and pasta; and desserts and bakes to finish off. Each recipe comes with easy-to-follow, step-by-step instructions and photography that make preparation a breeze.

    Author: DENNY, ROZ
    Price: $5.00
  • CHEESE THE ESSENTIAL GUIDE (OPS)
    CHEESE THE ESSENTIAL GUIDE (OPS)
    ISBN: 9781849499668
    Publication date: 01/11/2017

    Publication Date: November 2017
    Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses. Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canapés, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts. In addition to the great cheese classics, such as fondue, tartiflette, Parmesan soufflés and gnudi, Michel offers a host of creative ideas with original flavour combinations: try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.
    13 - Biographical note Michel Roux is a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for over three decades. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and The Essence of French Cooking (2014), published by Quadrille. He has appeared in several television series including, from time to time,Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

    Pages: 256
    Dimension: 231mm X 176mm
    Author: ROUX, MICHEL
    Price: $29.99
  • Cheesemaking Workshop
    Cheesemaking Workshop
    ISBN: 9781921024641
    Publication date: 01/05/2018

    Cheesemaking is not the exclusive preserve of European experts or scientifically equipped kitchens. According to Lyndall Dykes, if milkmaids could make cheese with only the basics, you can too. Lyndall’s book The Cheesemaking Workshop is devoted to cheese – in every respect. Practical, hands-on with guided step-by-step photographs, advice and tips, it demystifies an ages-old process into a fun, accessible and economical new skill for home cooks of all levels. Lyndall, known as ‘the cheese lady’ among her many local fans, has been teaching cooking and making cheese for more than 40 years and is a passionate advocate of wholesome,sustainable and delicious home-made food.

    Pages: 208
    Dimension: 245mm X 210mm
    Author: DYKES ,LYNDALL
    Price: $35.99
  • Chefs Eat Toasties Too
    Chefs Eat Toasties Too
    ISBN: 9781743793053
    Publication date: 01/07/2017

    Chefs Eat Toasties Too is a celebration of that most enduring of comfort foods, the toasted sandwich - but taken to new heights by internationally renowned chef Darren Purchese. While crafting elaborate dessert and pastry confections by day, by night Darren secretly perfects the art of the toasted sandwich. In this book, he reveals 50 of his masterful creations: from the the perfect Maple Bacon, Pear & Camembert on Sourdough, to his Pulled Pork, Fennel Slaw & Chilli Mayo Sliders on Brioche Buns. He has also developed sweet recipes for the ultimate in comforting indulgence, such as Dark Chocolate, Olive Oil & Salt on Olive Bread, Apple, Vanilla & Lemon Parcels and Salted Caramel on Sourdough. For those wishing to take their toasties to truly cheffy heights, there are even recipes to make the condiments from scratch, including pear dressing, pickled onions & chutney, chilli caramelised onions, vanilla cherries and rose raspberries. Chefs Eat Toasties Too caters for all manner of cooking methods: from grill, to pan, to sandwich press, to oven. Now, the guiltiest foodie pleasure can be perfected with pride

    Pages: 176
    Dimension: 210mm X 170mm
    Author: PURCHESE, DARREN
    Price: $29.99
  • Composing the Cheese Plate
    Composing the Cheese Plate
    ISBN: 9780762460007
    Publication date: 13/09/2016

    Cheese need not stand alone anymore! Composing the Cheese Plate isn't just another cheese book, it's a gateway into the wonderful world of pairing and plating your favorite cheeses with dozens of sweet and savory condiments. Fromager Brian Keyser and pastry chef Leigh Friend provide inventive recipes that go way beyond the average crackers and jam. Instead, think chutneys, pestos, purees, whole grain mustards, fruit curds, nut brittles, pickles, honeys, and more! Included are 70 recipes for accompaniments and the philosophy behind pairing flavors, so you can create impressive, unique cheese plates for your next gathering

    Pages: 224
    Dimension: 216mm X 166mm
    Author: KEYSER, BRIAN
    Price: $30.99
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