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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
  • Book of Cheese The Essential Guide to Discovering Cheeses Youll Love
    Book of Cheese The Essential Guide to Discovering Cheeses Youll Love
    ISBN: 9781250063458
    Publication date: 01/08/2017

    The Book of Cheese is the first book of its kind to be organized not by country, milk type, or any other technical classification. Instead, it maps the world of cheese using nine familiar favourites, what author Liz Thorpe calls the Gateway Cheeses. Liz takes readers on a journey from basics like Swiss, Blue, and Cheddar, to explore more adventurous types. For example, if you love Brie, Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Liz's revolutionary approach allows food lovers to focus on what they care about: finding more cheeses to enjoy. Also included is the best information you'll ever find on pairings, storage, cooking with cheese, and cheese plates. Illustrated throughout with gorgeous photography, The Book of Cheese will quickly become not only your favourite book on this mouthwatering food but the only book on cheese you will ever need.

    Pages: 400
    Dimension: 248mm X 190mm
    Author: THORPE, LIZ
    Price: $54.99
  • Cheddar A Journey to the Heart of America's Most Iconic Cheese
    Cheddar A Journey to the Heart of America's Most Iconic Cheese
    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 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: $10.00
  • Cheese The Essential Guide To Cooking with Cheese Over 100 Recipes
    Cheese The Essential Guide To Cooking with Cheese Over 100 Recipes
    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
  • Chefs Eat Toasties Too A pros guide to reinventing your sandwich game
    Chefs Eat Toasties Too A pros guide to reinventing your sandwich game
    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 Recipes Pairings and Platings for the Inventive Cheese Course
    Composing the Cheese Plate Recipes Pairings and Platings for the Inventive Cheese Course
    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: $29.99
  • COOKING WITH CHEESE (OPS)
    COOKING WITH CHEESE (OPS)
    ISBN: 9781844768509

    Featuring recipes such as Mexican Tacos, New York-style Lasagne, Hot Halloumi with Roasted Peppers from Cyprus, Italian Porcini and Parmesan Risotto and more, this title offers over 70 of the most popular cheese recipes from all around the world. It is fully illustrated throughout, with easy-to-follow, step-by-step instructions.




    Pages: 96
    Author: DENNY, ROZ
    Price: $19.95
  • Curd and Crust Artisan Cheese and Bread Making
    Curd and Crust Artisan Cheese and Bread Making
    ISBN: 9781742579641
    Publication date: 01/09/2017

    Love cheese? Find the scent of freshly baked bread irresistible? Always harboured a romantic notion to milk, goats and make your own cheese?
    Whether you're a novice or a more experienced foodie this comprehensive introduction to cheese and bread making, by chef and award winning cheese maker Tamara Newing features guidelines, advice, the basics and hints and tips to not only creating your own cheese but the book also includes recipes for what to accompany them with and how to incorporate your homemade delicacy into delicious dishes.

    Pages: 208
    Dimension: 245mm X 210mm
    Author: NEWING, TAMARA
    Price: $35.00
  • First Course In Cheese
    First Course In Cheese
    ISBN: 9781631061318
    Publication date: 01/03/2016


    Author: KAMIN, CHARLOTTE
    Price: $39.99
  • GOAT CHEESE (OPS)
    GOAT CHEESE (OPS)
    ISBN: 9781423603689

    Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk. With over 70 delicious recipes for appetizers, breakfast, lunch, and dinner, there is always time for Goat Cheese. Once you've tried the Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc, Lamb Tenderloins stuffed with eggplant and feta, or the Espresso Cheesecake Brownie, you will forget that cows even exist
    Maggie Foard studied horticulture at the City College of San Francisco (CCSF), but she wasn't introduced to fresh goat cheese until she went on a school field trip ten years ago with her son to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm Incorporating goat cheese and other goat dairy into cooking was just a natural consequence, since she was already an avid chef. Maggie lives on twelve acres in rural San Mateo County of California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks, and a rooster.


    Pages: 128
    Author: FOARD, MAGGIE
    Price: $37.95
  • Gourmets Guide Cheese
    Gourmets Guide Cheese
    ISBN: 9783833161247
    Publication date: 01/10/2011

    Cheese is considered to be among the worlds oldest foods, and alongside wine it has by far the largest range of varieties. And so, its high time to devote some detailed attention to this delicious product and train the eye for the next shopping spree to a well assorted cheese counter. Gourmets Guide Cheese is not just an in-depth dictionary and shopping guide, it also offers an insight into the multifaceted cultural history of this very special regional characteristics. This guide introduces world famous cheese varieties as well as virtually unknown cheese from all over the world. It describes how cheese is made in the course of weeks, months, and sometimes even years, offering a convincing platform for a craft steeped in tradition. The cheese portraits are rounded off with over 300 recommendations for wines and other drinks by internationally renowned sommelier Markus Del Monego, whose stylistic confidence introduces exciting culinary combinations after all, no two cheeses are the same, and each one should be degusted appropriately. SELLING POINTS --400 different cheese portraits from all over the world --Cultural history, production and regional characteristics --Shopping guide including wine and drink recommendations --A book for cheese lovers and newcomers ILLUSTRATIONS 1,000 illustrations

    Pages: 600
    Dimension: 180mm X 120mm
    Author: ENGELMANN BRIGITTE & HOLLER PETER
    Price: $32.99
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