In Pursuit Of Cheese
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| Author | : Edna Lewis |
| Publisher | : Knopf |
| Total Pages | : 338 |
| Release | : 2019-03-26 |
| Genre | : Cooking |
| ISBN | : 0525655514 |
The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by the James Beard Award–winning chef Mashama Bailey Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.
| Author | : Gianaclis Caldwell |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 371 |
| Release | : 2012-09-19 |
| Genre | : Cooking |
| ISBN | : 1603583335 |
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
| Author | : Anne Saxelby |
| Publisher | : Ten Speed Press |
| Total Pages | : 162 |
| Release | : 2020-10-20 |
| Genre | : Cooking |
| ISBN | : 1984857894 |
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
| Author | : Michael Paterniti |
| Publisher | : Dial Press |
| Total Pages | : 369 |
| Release | : 2013-07-30 |
| Genre | : Biography & Autobiography |
| ISBN | : 081299454X |
NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Entertainment Weekly • Kirkus Reviews • The Christian Science Monitor In the picturesque village of Guzmán, Spain, in a cave dug into a hillside on the edge of town, an ancient door leads to a cramped limestone chamber known as “the telling room.” Containing nothing but a wooden table and two benches, this is where villagers have gathered for centuries to share their stories and secrets—usually accompanied by copious amounts of wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a larger-than-life Spanish cheesemaker named Ambrosio Molinos de las Heras as he spun an odd and compelling tale about a piece of cheese. An unusual piece of cheese. Made from an old family recipe, Ambrosio’s cheese was reputed to be among the finest in the world, and was said to hold mystical qualities. Eating it, some claimed, conjured long-lost memories. But then, Ambrosio said, things had gone horribly wrong. . . . By the time the two men exited the telling room that evening, Paterniti was hooked. Soon he was fully embroiled in village life, relocating his young family to Guzmán in order to chase the truth about this cheese and explore the fairy tale–like place where the villagers conversed with farm animals, lived by an ancient Castilian code of honor, and made their wine and food by hand, from the grapes growing on a nearby hill and the flocks of sheep floating over the Meseta. What Paterniti ultimately discovers there in the highlands of Castile is nothing like the idyllic slow-food fable he first imagined. Instead, he’s sucked into the heart of an unfolding mystery, a blood feud that includes accusations of betrayal and theft, death threats, and a murder plot. As the village begins to spill its long-held secrets, Paterniti finds himself implicated in the very story he is writing. Equal parts mystery and memoir, travelogue and history, The Telling Room is an astonishing work of literary nonfiction by one of our most accomplished storytellers. A moving exploration of happiness, friendship, and betrayal, The Telling Room introduces us to Ambrosio Molinos de las Heras, an unforgettable real-life literary hero, while also holding a mirror up to the world, fully alive to the power of stories that define and sustain us. Praise for The Telling Room “Captivating . . . Paterniti’s writing sings, whether he’s talking about how food activates memory, or the joys of watching his children grow.”—NPR
| Author | : Barrett Williams |
| Publisher | : Barrett Williams |
| Total Pages | : 74 |
| Release | : 2024-04-19 |
| Genre | : Cooking |
| ISBN | : |
Unwrap the secrets of artisanal cheese-making with "From Milk to Mastery," your comprehensive guide through the enchanting world of curds and whey. Embark on a journey that will transform your kitchen into a haven of gourmet craftsmanship, where you'll learn the ancient art that entices the senses and warms the soul. Chapter by meticulous chapter, this guide leads you through the timeless allure of cheese, from its storied history steeped in tradition to its pivotal place in today's culinary arts. Whether you're drawn by the majestic history of artisanal cheese, or you're itching to roll up your sleeves and dive into the craft, this book is an indispensable companion. With a deep dive into the fascinating alchemy of converting milk into a myriad of flavors and textures, "From Milk to Mastery" demystifies the science behind cheese-making. Discover the magic hidden within the milk chemistry, and uncover the secrets of how gentle manipulation and nature's own resources coalesce into the comfort embodied by a slice of cheese. Every aspect of cheese creation is touched upon with detailed explanations and step-by-step instructions. Master the foundational skills with chapters on essential equipment and safety, before ascending through the tiers of cheese artistry - from crafting the perfect soft cheese like ricotta or chevre to the intricacies of creating robust hard cheeses that are the crowning glory of any cheese board. Expand your palate and your prowess with chapters dedicated to washed rind and blue cheeses, where advanced techniques are laid bare for the ambitious artisan. As you evolve from novice to connoisseur, the science of affinage is unraveled, illuminating the intricate dance of time and temperature in the aging process. Beyond just mastery of creation, "From Milk to Mastery" guides you through analyzing and savoring your homemade delicacies. Culminate your journey with pairings of cheese and beverages to elevate your sensory experience, and learn how to curate a cheese board that melds presentation with an explosion of flavors. Draw inspiration from pioneers in the field and take your first steps into sustainable, ethical cheese production. Your craft is more than just a personal triumph it's a legacy. From hosting mesmerizing tasting events to navigating the world of cheese as a business, every element is curated to empower you to share your love for cheese with the world. Ready to transform your kitchen into a crucible of gourmet creation? "From Milk to Mastery" isn't just another cookbook; it's your roadmap to becoming an artisan, one delicious cheese at a time. Join the ranks of those who seek not just to eat, but to create, savor, and celebrate the sublime tapestry of tastes that is artisanal cheese.
| Author | : Courtney Milan |
| Publisher | : Courtney Milan |
| Total Pages | : 153 |
| Release | : 2018-06-26 |
| Genre | : Fiction |
| ISBN | : 1937248674 |
What do a Black American soldier, invalided out at Yorktown, and a white British officer who deserted his post have in common? Quite a bit, actually. • They attempted to kill each other the first time they met. • They're liable to try again at some point in the five-hundred mile journey that they're inexplicably sharing. • They are not falling in love with each other. • They are not falling in love with each other. • They are… Oh, no. The Pursuit Of… is a love affair between two men and the Declaration of Independence. It’s a novella of around 38,000 words.
| Author | : Heather Paxson |
| Publisher | : Univ of California Press |
| Total Pages | : 321 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 0520270185 |
""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
| Author | : Ned Palmer |
| Publisher | : Profile Books |
| Total Pages | : 378 |
| Release | : 2019-10-24 |
| Genre | : Cooking |
| ISBN | : 1782834753 |
THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.
| Author | : |
| Publisher | : |
| Total Pages | : 374 |
| Release | : 1900 |
| Genre | : Dairy products |
| ISBN | : |
| Author | : Liz Thorpe |
| Publisher | : |
| Total Pages | : 418 |
| Release | : 2017-09-26 |
| Genre | : Cooking |
| ISBN | : 1250063450 |
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
