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Cheese, Glorious Cheese
From the owner of the world-renowned Mozzarella Company and author of The Cheese Lover's Cookbook and Guide, comes a new collection of delicious, creative, and modern recipes celebrating one of America's most beloved foods. A fabulous collection of unique recipes: From salads and soups, to appetizers, entrees, and desserts, there are a wide variety of mouth-watering, one-of-a-kind recipes in Cheese, Glorious Cheese. With choices like Baked Brie Bombay, Gouda Bread Pudding, and Gingery Pear Cheesecake, America's love affair with cheese will only continue to grow and flourish. A talented and creative author and promoter: As the owner of Dallas's famous Mozzarella Company, Paula Lambert is a well-known authority on creating, producing, and marketing cheeses. Paula has numerous outlets to promote Cheese, Glorious Cheese--on her website and during her many cooking classes, lectures, and demonstrations across the country. A successful track record: Paula Lambert's first book, The Cheese Lover's Cookbook and Guide, is currently in its sixth printing after six successful years on the market. Paula Lambert's fans, and cheese lovers everywhere, are eager for a new batch of simple, yet flavorful dishes for every occasion.
Sale price: $16.17
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String Cheese Incident - Otr: Red Rocks 7-02-06 NEW CD
Current price/bid: $25.22 - See it at eBay!
Category: Music > CDs
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String Cheese Incident - Otr: Mt Shasta Ca Archive NEW
Current price/bid: $25.22 - See it at eBay!
Category: Music > CDs
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The String Cheese Incident HandBill Poster Warfield
Current price/bid: $49.99 - See it at eBay!
Category: Rock & Pop > Artists T > Other
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Cheese, Richard - Sunny Side Of The Moon: The Best Of R
Current price/bid: $19.42 - See it at eBay!
Category: Music > CDs
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String Cheese Incident handbill Alabama Poster The
Current price/bid: $19.99 - See it at eBay!
Category: Rock & Pop > Artists S > Other
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Fostoria Glass COLONY Footed Cheese Stand Compote
Current price/bid: $18 - See it at eBay!
Category: Elegant > Fostoria > Colony
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Cheese: A Complete Guide to Over 300 Cheeses of Distinction
Simply, this is the comprehensive reference book about cheese, covering every aspect of the subject and including over 300 varieties from around the world. This book thoroughly examines the art and science of cheesemaking, the art of the cheesemaker and the influence of science and technology to enhance flavors and texture. The key sources of taste and flavor—pasture, flora and breed of cow, sheep or goat used—are also explained.
Sale price: $20.65
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Cheese : A Connoisseur's Guide to the World's Best
2006 James Beard Award Winner! Reference Category! Max McCalman is America's foremost expert on the world's finest cheeses: he created the first European-style cheese program in the country at the restaurant Picholine in New York; he planned the cheese program at Artisanal, the first restaurant devoted to cheese; and he consulted on the opening of the first American cheese center (for distribution, aging, and education), the Artisanal Cheese Center. Max's first book, The Cheese Plate, was about cheese-making and history, about constructing a cheese plate and pairing cheeses. This new book is about a far more universal and accessible subject: the cheeses themselves. When Workman published the last comprehensive cheese reference, Steve Jenkin's The Cheese Primer in 1996, the fine-cheese revolution in the United States was still on the horizon: Parmesan was available mostly pregrated in green cardboard containers, for example. In the years since, the cheese landscape has changed dramatically: countless restaurants now offer cheese course and plates; fine-cheese counters have sprung up at every gourmet store and in many supermarkets; and the popularity of such diets as Atkins, South Beach, and the Zone have all shifted focus toward eating what cheese offers--fine cheese are among the very best sources of protein. The time is ripe for an attractive new reference on the subject, and Cheese is the first book to address current readers' real needs: an up-to-date guide to the best--and only the best--cheeses in the world, with strength and quality ratings (like a wine-buying guide), a color photograph of each, authoritative information on the cheese's profile, and the ground breaking contribution of the best wines to serve with every cheese. All wrapped up in a beautiful hardcover, Cheese is the definitive reference on the subject.
Sale price: $19.50
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Home Cheese Making
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraĂche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
Sale price: $11.86
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The Murray's Cheese Handbook
Not long ago, few restaurants served a cheese course and supermarkets rarely offered anything but generic, mass-produced cheese. Since then, America has become a nation caught in a bewildering but delicious avalanche of cow, sheep, and goat cheeses, including delectable artisanal and farmstead varieties. In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan’s top restaurants and owner of Murray's Cheese Shop, a Greenwich Village landmark, Murray’s Cheese Shop, guides us through the pleasant predicament of choosing from the myriad offerings from around the world. Sized to slide easily into purse or pocket, The Murray’s Cheese Handbook makes it a snap for readers to: find taste descriptions, prices, and ratings of any of the hundreds of widely available cheeses Kaufelt has evaluated understand the five main types of cheese and get answers to frequently asked questions host a cheese tasting know when a cheese is at its peak or past its prime find lists of top ten cheeses by type and best choices under 5 learn the right way to serve a cheese course In the way that Andrea Immer Robinson’s Wine Buying Guide and Zagat’s made wining and dining simpler and more pleasurable, this practical, passionate handbook opens up a mouthwatering world of creamy, sharp, and tangy delights.
Sale price: $9.06
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All American Cheese and Wine Book
2004 James Beard Award Winner for Single Subject 2004 IACP Award Nominee for Wine, Beer, or Spirits Category They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.
Sale price: $26.25
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Great Grilled Cheese : 50 Innovative Recipes for
Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother's grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents 50 scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there's always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough. Werlin discusses techniques-nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultrapopular panini machine. Maren Caruso's tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone's cheese dreams.
Sale price: $11.86
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The Definitive Guide to Canadian Artisanal and Fine Cheese
The most comprehensive guide to Canadian cheeses ever published. Chef Gurth Pretty is Canada's food and beverage ambassador. In his definitive guide, he introduces the country's cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves. Canada's fine cheeses cross the country -- from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoît-du-Lac; Monforte Dairy's Toscano; and Emanuela Leoni s Leoni-Grana. There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals and competitions Cheese and wine pairings. The varieties include cow, goat and sheep cheeses using raw, thermalized, pasteurized and organic milk. The Definitive Guide to Canadian Artisanal and Fine Cheeses is a cheese lover's delight.
Sale price: $19.76
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New American Cheese
Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means manufactured. At supermarkets and gourmet shops across the country, handcrafted domestic cheeses have taken the place of factory-processed and imported brands. Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of speciality cheesemakers could be found in America. Today, there are more than 200. Connoisseurs are following the growth of the specialty American cheese business with the same fervor they've applied to fine wines. This book celebrates the cheese-making renaissance, fueled by this explosion of interest. The New American Cheese takes an in-depth look at the art and craft of cheesemaking and includes a history of cheese in this country. More than 50 of America's top cheesemakers are profiled. Includes over 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store and taste cheese; a directory of sources; and an extensive glossary make this book an indispensable guide for amateur cheese lovers and experienced epicures alike.
Sale price: $24.50
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