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The Catskills Farm to Table Cookbook, Revised Edition: A Guide to Cooking Fresh & Local
by Courtney WadeDiscover Over 100 Farm-Fresh Recipes from New York's Beloved Catskills RegionThe Catskills region of New York State boasts a rich farming heritage that spans centuries. Recently, it has become a sought-after destination for weekenders yearning to escape city life and savor fresh air and farm-fresh foods.The Catskills Farm to Table Cookbook brings this delightful experience right into your kitchen.Featuring an array of recipes that highlight the best of the region's produce, meats, dairy, wild game, and foraged foods, this cookbook now includes new recipes and stunning photos. Indulge in mouthwatering dishes such as:• Cast Iron Ribeye with Ramp Butter• Rhubarb Crisp Bars• Ricotta Fritters with Strawberry Sauce• Spring Chicken and Herb Biscuits• Raspberry Ice Cream Sandwiches• Stuffed Squash Blossoms• Braised Ham Hocks with Squash and Sweet Corn Polenta• Apple Cider Doughnuts• Roasted Leek FettucciniThe Catskills Farm to Table Cookbook also captures the true essence of the Catskills food scene through contributions from top restaurants and farms in the region, including Buck Hill Farm, Barbers Farm, Horton Hill Farm, Crystal Valley Farm, Scrumpy Ewe Cider, Solinsky's, Phoenicia Diner, and more.
The Catskills Farm to Table Cookbook: Over 75 Recipes
by Courtney WadeFeatures delicious recipes and breathtaking photography which will take you on a journey of upstate New York.Fresh vegetables and fruit, meat, dairy, wild game and foraged produce all take center stage in The Catskills Farm to Table Cookbook--because that is what eating in the Catskills is all about! Farms and restaurants emphasizing the use of local foods and produce are also highlighted, creating a guide to the farm to table movement in the region. Knowing what goes into the food on your plate is not just a trend--it's an understanding of the processes, the time, the individuals, the community, and the lifestyle behind it all. With its down-to-earth recipes and full-color images, let The Catskills Farm to Table Cookbook be your essential guide.
The Cauliflower Cookbook: Unleash the Cauli-power!
by Heather ThomasUnleash cauli-POWER! Cauliflower used to be perceived as rather humble and understated but it's now the hottest vegetable around. No longer banished to the position of side dish, cauliflower can transform any meal as the perfect substitute for carbs and meat without sacrificing flavour. This resourceful little book is packed with all the 'cauli-power' you need to make cauliflower the main event, with recipes from all over the world and guidance on how to rice, roast, pickle, and even bake with it. With over 50 recipes ranging from pizza, steaks, and tacos, to sushi, piccalilli, curries, and chocolate chip cookies, there is something for everyone, and seemingly nothing this vegetable can't do!
The Cayenne & Cocoa Companion: 100 Recipes And Remedies For Natural Living
by Suzy ScherrFlavorful fun, healthy fixes, and DIY tricks make cayenne and cocoa the perfect pantry pair. Whether it’s maximizing flavor, saving money on home remedies, or spicing up your beauty routine, Suzy Scherr finds the solution in a quick trip to the kitchen. Cocoa powder and cayenne pepper are classic flavor resources and they pack a host of holistic health benefits. Cocoa is full of minerals like zinc and iron, skin-refreshing flavonoids, and antidepressant properties. Meanwhile, cayenne pepper contains capsaicin, which has been associated with boosting metabolism, lowering blood pressure, and even relieving pain. In The Cayenne & Cocoa Companion, Scherr treats you to tasty recipes and DIY home fixes: Chicken Mole, Tabasco-Style Hot Sauce, Acne-Fighting Face Masks, Back Soothing Balm, Cocoa Candles, Organic Garden Spray, and more. No matter the craving or problem, Scherr delivers homespun advice and simple sources of help found right in your pantry.
The Cazuela That the Farm Maiden Stirred
by Samantha R. VamosWhen a farm girl starts cooking, all the animals want to help. The cow contributes milk, the hen offers eggs, and even the duck makes a special trip to the market. Key English words change to Spanish as the story builds to a delicious ending.
The Cazuela That the Farm Maiden Stirred
by Samantha R. VamosWINNER: Pura Belpré Illustrator Award Honor Book 2012&“A wonderful read-aloud, filled with merriment and conviviality&” — Kirkus Reviews, STARRED review&“The artistry of this book makes it a must buy for all libraries" — School Library Journal, STARRED reviewThis is the story of how the farm maiden and all the farm animals worked together to make the rice pudding that they serve at the fiesta. With the familiarity of "The House That Jack Built," this story bubbles and builds just like the ingredients of the arroz con leche that everyone enjoys. Cleverly incorporating Spanish words, adding a new one in place of the English word from the previous page, this book makes learning the language easy and fun. Rafael Lopez covers each page with vibrant, exuberant color, celebrating tradition and community. Back matter includes a glossary of Spanish words and a recipe for arroz con leche—perfect for everyone to make together and enjoy at story time.· Scholastic Reading Club Selection · Notable Social Studies Trade Book for Young People 2012 (NCSS) · Notable Children's Book in the Language Arts 2012 (NCTE) · NYPL&’s list of &“100 Titles for Reading and Sharing&” in 2011
The Celiac Disease Diet Plan: Your Guide to a Healthy Gluten-Free Lifestyle
by Jamie Feit MS, RDEmbrace your gluten-free lifestyle with this complete celiac disease diet plan Unlike typical gluten-free cookbooks, The Celiac Disease Diet Plan is specifically designed for people living with celiac disease. Whether you've just been diagnosed or have already made the transition to a gluten-free diet, this comprehensive book will help you better understand your condition—and give you the necessary know-how to lead a happy, healthy, gluten-free life. Featuring dozens of quick, easy recipes, this essential celiac disease diet plan will meet all of your needs, providing helpful tips for stocking your pantry, advice for traveling and eating at restaurants, and an easy-to-follow two-week meal plan to jump-start your gluten-free diet. Cook with confidence! The Celiac Disease Diet Plan includes: 65 Delicious gluten-free recipes—Dive into your gluten-free diet with a sample two-week meal plan, comprising tasty dishes throughout the book. Celiac facts—Gain a better understanding of celiac disease with a detailed overview of the science, the symptoms, related conditions, diagnostic tests, and more. Gluten-proofing guide—Learn how to gluten-proof your kitchen, prevent cross-contamination, scan food labels for gluten, and make your own gluten-free flours and crusts. Living gluten-free can be carefree with this complete celiac disease diet plan. Recipes include Mediterranean Egg Cups, Honey Teriyaki Chicken Wings, Rosemary-Crusted Lamb, Chipotle Fish Tacos, Turkey Meatball and Kale Soup, and Pecan Squares.
The Chain: Farm, Factory, and the Fate of Our Food
by Ted GenowaysA powerful and important work of investigative journalism that explores the runaway growth of the American meatpacking industry and its dangerous consequences“A worthy update to Upton Sinclair’s The Jungle and a chilling indicator of how little has changed since that 1906 muckraking classic.” — Mother Jones“I tore through this book. . . . Books like these are important: They track the journey of our thinking about food, adding evidence and offering guidance along the way.” —Wall Street JournalOn the production line in American packing-houses, there is one cardinal rule: the chain never slows. Under pressure to increase supply, the supervisors of meat-processing plants have routinely accelerated the pace of conveyors, leading to inhumane conditions, increased accidents, and food of questionable, often dangerous quality.In The Chain, acclaimed journalist Ted Genoways uses the story of Hormel Foods and its most famous product, Spam—a recession-era staple—to probe the state of the meatpacking industry, from Minnesota to Iowa to Nebraska. Interviewing scores of line workers, union leaders, hog farmers, and local politicians and activists, Genoways reveals an industry pushed to its breaking point—while exposing alarming new trends, from sick or permanently disabled workers to conflict between small towns and immigrant labor. A searching exposé in the tradition of Upton Sinclair, Rachel Carson, and Eric Schlosser, The Chain is a mesmerizing story and an urgent warning about the hidden costs of the food we eat.
The Chakra Cookbook: Colourful vegan recipes to balance your body and energize your spirit
by Annika PanotzkiThe chakras are an ancient system of connecting the body and spirit to the energy of the planet. Learn how to deeply nourish and balance your life through the abundance of nature with this collection of modern and delicious plant-based, gluten-free and sugar-free recipes for mindful eaters.Our energy body is attached to our physical body through seven points, which we call chakras. Each chakra represents different energies, emotions and physical organs in our bodies. The root chakra, responsible for grounding, is boosted by red foods: berries, chillies, tomatoes. Green foods such as spinach, avocado and kiwis channel the heart chakra, which opens us to trust and intimacy. By learning to recognize the imbalances in your body, and eating naturally colourful and vibrant foods, we make the most of nature's fantastic pantry, ensuring rejuvenation, nutrition and spiritual healing.In this book, chakra expert and modern medicine woman Annika Panotzki shares everything you need to know about the chakra system, along with over 80 delicious and fully vegan, gluten-free and sugar-free recipes. Including ramen, wraps, rainbow burgers, mini tacos, bliss bowls, psychedelic chia, mocktails and infusions, every occasion and time of day is catered for. A morning section includes breathing exercises, smoothies, and setting intentions for the day. A nighttime section covers hydration, gratefulness and mindfulness exercises. Annika also suggests a 5-day reset programme to kick-start incorporating the chakra system into your life.
The Change Your Biology Diet: The Proven Program for Lifelong Weight Loss
by Louis J. AronneOvercome addictions to sugar, fat, and salt—and achieve permanent weight loss—with advice from the New York Times bestselling author of The Skinny. Louis J. Aronne, M.D., internationally recognized weight-management expert and director of the Comprehensive Weight Control Center at Weill-Cornell Medical College, has created the Change Your Biology Diet, a proven program that helps people break through weight loss &“resistance&” to drop excess pounds and keep them off. Dr. Aronne&’s approach, unlike fad diets, focuses on biological factors that cause weight gain. For example, overeating the wrong kinds of food—namely highly processed, starchy, sweet, fatty food—damages neurons in the brain&’s appetite center that lead to weight gain. Following his plan can reverse this process. With the support of his extensive knowledge and the latest research, readers learn Twelve Breakthrough Strategies for Successful Weight Management, such as how the order in which food is eaten affects weight loss. He provides two different adaptable diets so that readers can personalize a program that works for them. There are meal plans, delicious recipes for protein shakes, soups, sauces, salad dressings, main courses, side dishes and desserts as well as three high-intensity workouts that require no equipment and can be done in less than ten minutes anywhere. Beyond diet and exercise, Dr. Aronne covers the most recent developments in weight loss medications and bariatric procedures. The Change Your Biology Diet provides readers with everything they need to know to lose weight successfully from one of the pioneers in the field of obesity medicine. &“Let Lou help how you think and eat. He might save your life as well.&”—David Letterman, from the Foreword
The Cheat to Lose Diet: Cheat Big with the Foods You Love, Lose Fat Faster Than Ever Before, and Enjoy Keeping It Off!
by Joel MarionBurn Fat Faster with your favorite foods. Author, fitness expert, and Body-for-Life champion Joel Marion often found himself doing exactly what we all do when a diet simply isn't working: quitting. But through a series of diet "screwups," Joel discovered a startling truth: cheating on your diet can actually accelerate fat loss. Here, finally, is a diet that works with your body to help you lose fat faster than restrictive dieting ever could. The Cheat to Lose Diet includes a simple weekly plan in which more carbohydrates are deliberately added with each passing day, leading up to the "Cheat Day," when you'll cheat BIG with all your favorite foods. Never again will you feel guilty for indulging in the foods you love, because you'll learn that dietary cheating is absolutely vital to your success. This innovative new diet plan has already helped dieters around the world lose weight and keep it off-so start cheating and losing today! "Based on cutting-edge medical research, The Cheat to Lose Diet reveals the hormonal connection between strategic cheating and fat loss that will change the way you diet forever." -Muscle Magazine International
The Cheater's Diet
by Marissa LippertSmart, sneaky, and sustainable cheating tips from one of New York's top nutritionists. Award-winning nutritionist, Glamourmagazine columnist and stylish New York City chick, Marissa Lippert understands how hard it is to stick to a plan and eat a healthy diet when you're a girl-on-the go. And she knows that if you aren't allowed to cheat, you won't want to stick to any type of plan. Here, finally, is the foolproof program for eating, cheating, and losing weight permanently. You heard it from your mother many times, "Cheaters never win. " And she was right. But in this case, cheaters always win, because (winning means losing), especially if they listen to hot New York City nutritionist Marissa Lippert. Let her teach you the art of cheating and you'll be the biggest loser ever-up to twenty pounds in eight weeks. And that's just the beginning of the good news. You'll be the leanest, fittest, healthiest and happiest you've ever been on a diet because Lippert believes that life without guilty pleasures-including drinks (yes, alcohol) and desserts-just isn't worth living. There are two kinds of cheats: the ones you do on purpose and, more frequently, the ones that catch you off guard. Whether you've binged on sweets, fatty foods or booze, Marissa has the tools to help you spring into action and maximize cheating momentum. You'll feel better and healthier if you follow her plan and you won't ruin the progress you'll make on The Cheater's Diet. Getting a grip on your schedule is the first step to cheating-planning trips to the gym, stocking up on staples at the grocery store, deciding when to cook, and knowing when and how you'll likely cheat during the week. Will it be at your office happy hour on Wednesday or an indulgent dinner date on Thursday? Girl's night out on Saturday? Take your best shot-if the dinner date is at an incredible restaurant you've been dying to try, play smart with lighter meals earlier in the week and hold out for the good stuff. Lippert shows readers, in each of the eight weeks, how to shop, how to cook and how to find the best of everything within your budget. The upshot is that eating the most delicious food whether you're cheating or not, whether you're eating in or out, is the best way to stay satisfied and control your portions. You'll want to save the cheats for something that's worth it-not junk food from the snack machine, but the best red velvet cupcake you've ever had. Not house wine, but the best Pinot Noir you'll ever taste. The better the quality the more you'll savor it, and the less you'll eat--and that's true of healthy food too. Buy a great bottle of balsamic vinegar and olive oil and suddenly salads won't be a punishment for a night of cheating. They'll feel like your naughty days. Eight weeks, up to twenty pounds, and enjoying every minute of it. How can you beat that?
The Cheer-Up Cupcakes (Bake a Wish)
by Lorna HoneywellLily and her brother, Archie, have had a bad day. Luckily for them, Grandma has a magical secret that might just cheer them up.
The Cheerleader Fitness Plan: Get fit and fabulous in just 6 weeks!
by Lindsay BrinGet the body you've always wanted-and never thought possible-with this simple, cheerleader-approved fitness plan Cheerleaders are the ultimate symbol of youth, beauty, strength and sex appeal-what woman wouldn't want to look like one? Now, with the help of The Cheerleader Fitness Plan, you can get the body of your dreams-no gimmicks, no starvation, and no props. Former NFL cheerleader and fitness expert Lindsay Brin has been helping women achieve healthier minds and bodies for over fifteen years. Using her comprehensive six-week plan, any woman can achieve their ideal weight, whether it's a busy mother of three eager to get her body back, a twenty-something woman just getting started on a fitness program, or an avid exerciser interested in trying something new. The Cheerleader Fitness Plan is loaded with valuable tips and tools to keep you looking and feeling great: * An effective combination of strength training, yoga, and cardio * Custom tweny-five minute workouts-perfect for women on the go * Nutrition advice to help you manage your metabolism * Beauty tips and advice from other NFL cheerleaders
The Cheese Board: Collective Works
by Alice Waters Cheese Board Collective Staff Cheese Board ColletiveThe Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends. -Alice Waters, from the ForewordWhen a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country'¬?s most vibrant food neighborhoods, the epicenter of California'¬?s culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store'¬?s classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.More than 150 classic recipes from one of the San Francisco Bay Area'¬?s most acclaimed culinary destinations.Includes a history of the store, a cheese primer, and over 50 duotone photographs that capture the food and personality of the Cheese Board. From the Trade Paperback edition.
The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table
by Liz ThorpeThe Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.Steve Jenkins, author of the celebrated Cheese Primer, calls this "the best book about cheese you'll ever read." The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.
The Cheese Handbook: Over 250 Varieties Described, with Recipes
by T. A. Layton"An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial." -- BookwormWhether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.
The Cheese Life
by Patrick McGuigan Mathew CarverCheese is not just a food, it's a way of life!Divided into Grill, Melt, Bake, Grate and Slice, The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.From how to make the ultimate fondue to the perfect grilled cheese sandwich, the recipes include feta and tomato tart, five cheese macaroni, smoked mozzarella sticks and cheeseboard accompaniments such as bacon jam and poached pears. Interspersed throughout are deep dives into key cheese varieties, from brie to blue, and wedges of cheesy wisdom, such as how to taste like a professional and when to eat the rind.Most of all it's a book about having fun and enjoying good cheese from people who genuinely care about what they do.
The Cheese Life
by Patrick McGuigan Mathew CarverCheese is not just a food, it's a way of life!Divided into Grill, Melt, Bake, Grate and Slice, The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.From how to make the ultimate fondue to the perfect grilled cheese sandwich, the recipes include feta and tomato tart, five cheese macaroni, smoked mozzarella sticks and cheeseboard accompaniments such as bacon jam and poached pears. Interspersed throughout are deep dives into key cheese varieties, from brie to blue, and wedges of cheesy wisdom, such as how to taste like a professional and when to eat the rind.Most of all it's a book about having fun and enjoying good cheese from people who genuinely care about what they do.
The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide
by Ron Herbst Sharon T. HerbstWhile 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 cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.
The Cheese Lover's Cookbook & Guide
by Paula LambertPaula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover's Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyère, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover's Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences -- Southern, Mexican, Southwestern, and Italian -- The Cheese Lover's Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Crème Fraîche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover's Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results.
The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy
by Marilu Henner Neal D BarnardNew York Times bestselling author Dr. Neal Barnard reveals the shocking truth about cheese-the dangerous addiction that is harming your health-and presents a radical program to lose weight and feel great. We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it additive, triggering the same brain receptors as heroin and morphine. In THE CHEESE TRAP, Dr. Neal Barnard presents a comprehensive program to help readers break free of their cheese addiction so they can lose weight, boost energy, and improve their overall health. This easy-to-follow diet features a treasury of healthy recipes that will tame even the toughest cravings-from pizza, to lasagna, to ice cream and cheesecake.
The Cheese Wheel: How to choose and pair cheese like an expert
by Emma Young'Delicious! Emma writes with such clarity and passion' NED PALMER, bestselling author A Cheesemonger's History of the British Isles'Emma's expert take is brilliantly refreshing. What a triumph' HELEN MCGINN, Drinks Expert BBC Saturday Kitchen'Fabulous, fun and factual' MELISSA HEMSLEY__________Do you know your Brie from your Beaufort, your Reblochon from your Roquefort? Whatever your cheese expertise, this book is for you!With over 110 cheeses covered, using The Cheese Wheel, you can:- Discover the finest new cheeses from around the world- Master how to taste cheese and describe what you like/dislike- Find out the perfect drink to pair with your cheese- Design your own cheeseboard- And much more...With experience as a cheesemonger, cheese maker and cheese awards judge, Emma Young brings her comprehensive knowledge to the page in this innovative flavour-based guide to cheese. Each cheese profile includes fascinating notes on its origins, what drink it pairs best with, why you must try it, and other cheeses it complements for your next cheese board.So, whether you consider yourself a cheese connoisseur or are simply curious about the differences between a Cheddar, Comté and Caerphilly, this is an essential companion to have on your shelves.__________'The book on cheese we have been waiting for' REGULA YSEWIJN'A fun and informative book' RACHEL KHOO'An essential read for anyone who adores cheese' JAMES GOLDING, Group Chief Director THE PIG Hotel
The Cheesemonger's Kitchen: Celebrating Cheese in 90 Recipes
by Chester HastingsNinety recipes that make cheese the star of your meal, from cheese boards and appetizers to soups, salads, entrées, desserts, and more.Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects ninety delightful recipes that move cheese into a meal’s starring role. Culled from chef and cheesemonger Chester Hastings’s twenty-five years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by fifty color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.
The Cheesemonger's Seasons: Recipes for Enjoying Cheese with Ripe Fruits and Vegetables
by Chester HastingsSavor a year of outstanding cheese-centric dishes with The Cheesemonger's Seasons. In this beautifully photographed volume, Chester Hastings offers his favorite recipes for cooking with cheese. As a chef, he knows how to transform raw ingredients, and as a cheesemonger, he's a cheese genius. With his skills, he shares how to match peak-season produce with fine cheeses to create inspired takes on classics as well as imaginative new flavor combinations. Ninety recipes are organized by season, and include appetizers, sides, mains, and desserts. The Cheesemonger's Seasons is a go-to cookbook that will bring a bounty of fruits and vegetables to the table in delicious new ways.