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Collects an assortment of Italian specialities--from appetizers to desserts--in kitchen-tested recipes which are easy to prepare
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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
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Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
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MyPlate Cooking Demo Book: Teach your clients how to prepare easy and delicious healthful meals. This program uses the food groups in MyPlate plus modern techniques and shortcuts so everyone can easily prepare a tasty and healthful meal. 50 lessons cover breakfast, lunch, dinner and snacks plus basic ingredients and basic cooking techniques. Your cooking demonstrations will be very relevant and tie cooking and nutrition skills together! When you need to look your very best now...our cooking demonstration guides have been popular sellers for the past 15 years! Learning Objectives and Benefits: This program is ready to bring you very speedy delicious meals for today's time pressed cook or cooking impaired consumer: This presentation program consists of recipes, handouts, leader guides and lesson plans for the demonstrator PLUS a bonus PowerPoint show that teaches you how to shop with MyPlate food groups. You are guaranteed to have meal choices and topics that will please any audience! Use MyPlate food groups - fruits, vegetables, whole grains, protein and fat-free/low-fat dairy products to make the perfect healthy meal in a snap. PLUS use modern cooking classes to teach today's busy cook how to prepare meals. Skillets, microwaves, rice cookers, toaster ovens make the job easy. You will look like a magician as you roll out multiple dishes that take a few minutes. This is cooking instruction and proper nutrition all rolled into one. Over 100 pages of leader guides and copy-ready handouts for 50 lessons PLUS 1 PowerPoint show with over 30 slides and speaker's notes You receive good value and you will be able to do more with less, quickly and in an engaging manner - we have tips all the way through to make this presentation kit work for you right now! Tips are given so the audience can help - keep them busy and having fun and make less work for you! Lesson topics include: MyPlate Fast Meals - Microwave, rice cooker, salad, pasta, lentils and more - provide good basic cooking instruction and MyPlate lessons for today's busy cooks. Healthy MyPlate Assembly Meals - for those who hate to cook MyPlate Breakfast - Break for breakfast - 5 easy and simple healthy breakfast dishes MyPlate Snacks - healthful and MyPyramid based MyPlate Cooking with Kids - get them eating healthier by helping you in the kitchen Harvest of the month - prepare a fruit and vegetable each month! If they learn how to make more, they will surely fill half their plates with them! Each lesson includes: instructional leader guide with important teaching lessons, e.g.: make ahead tips, freeze it for later instruction, portion control guides, food label reading lessons, lower the sodium tips and success tips to get the demo done easily and expertly shopping and equipment lists All meals and lessons help individuals get to 3 whole grains, 4.5 cups fruits/veggies and 3 dairy products plus healthy proteins and fiber each day. MyPlate food group and serving information is provided with each project.
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ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.
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Publisher : Random House Value Publishing (January 1, 1985) Language : English Item Weight : 10.4 ounces
