Other books that might interest you

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  Cheese It! - Start Making Cheese...

  Cole Dawson

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  A guide to making forty eight types of cheese from your own home, plus seventy five recipes to transform your creations into delicious dishes. 
   
  Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more. 
   
  Fresh Cheese for Today 
   
  Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chévre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone’s favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone. 
   
  Hard Cheeses Made Easy 
   
  Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyére and climb to the top of Montasio, the Alpine cousin of Asiago. 
   
  Moving On to Semi-Hard Cheese 
   
  Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam. 
   
  Mold on Your Molds 
   
  Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d’Ambert, and Gorgonzola.

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  Independence Days - A Guide to...

  Sharon Astyk

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  “Be warned! Independence Days will change the way you eat. It is not just a guide for storing food but a manual for living in a changing world.” —Kathy Harrison, author of Prepping 101   Hard times aren’t just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based on easily stored and home preserved foods?  Independence Days tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes:   ·       How to buy in bulk and store food on the cheap ·       Techniques, from canning to dehydrating ·       Tools—what you need and what you don’t   In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies.   Better food, plentiful food, at a lower cost and with less energy expended: Independence Days is for all who want to build a sustainable food system and keep eating—even in hard times. “[Astyk] builds a sturdy path to a full larder, a safe family, and a more secure community.” —Robin Wheeler, author of Food Security for the Faint of Heart

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  Cooking with Frank's RedHot...

  Rachel Rappaport

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  The first and only cookbook exclusively dedicated to hot, hot, hot recipes featuring Frank’s 
   
  In 1964, the world of snacking changed forever when Frank’s RedHot Cayenne Pepper Sauce was used to spice a batch of chicken wings in Buffalo, New York. Today, you and other fans of Frank’s have made it America’s top seller by using it on much more than wings. As the product’s edgy slogan goes, you “put that s*** on everything!” And now, thanks to the recipes in this book you’ll be putting that s*** in fifty tantalizingly hot dishes. 
   
    
   
  The spicy variety of dishes covers everything from kicked-up Cobb salad, fried chicken, and eggs Benedict to classic game day dishes like hot wings, jalapeño poppers, and barbeque pizza. Then the author shows how Frank’s is the perfect ingredient for creating unique dishes like Buffalo Chicken Cordon Blue, Spicy Parmesan Sweet Potato Casserole, and even Hot Peach Pie. 
   
    
   
  With a recipe that hits the spot for any craving, Cooking with Frank’s RedHot Cayenne Pepper Sauce is a welcome addition to any spice-lover’s kitchen. 
   
  Featuring such recipes as: 
   
  • Cinnamon Cayenne Buns 
   
  • Fiery Breakfast Sausage 
   
  • Atomic Wings 
   
  • Buffalo Fried Oysters 
   
  • Spiced Party Mix 
   
  • Smoky Hot Bacon Mac & Cheese 
   
  • Piquant Bison Chili Dogs 
   
  • Sizzling Sesame Noodles 
   
  • Zesty Cobb Salad 
   
  • Tangy Pineapple Pulled Pork 
   
  • Sugar & Spice Peach Crumble

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  Buns & Burgers - Handcrafted...

  Gregory Berger

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  Easily craft epically delicious, beautiful burgers and buns from scratch—whether you know your way around the kitchen or not.Make masterful burgers, from top to bottom: In this cookbook, Gregory Berger not only teaches readers how to create delicious burgers, but also provides recipes for baking buns. From classic sesame to black charcoal hamburger buns, learn how to bake your way into creating an Instagram-worthy burger.Easy-to-follow recipes: Berger understands that not everyone has the resources and skills of a professional chef. He himself is a work-at-home dad who picked up baking as a hobby and went on to create bread recipes for some of Sacramento’s top restaurants. That is why all the crowd-pleasing burger and bun recipes in this cookbook are designed to be made by anyone.Tips and tricks for beginner and experienced cooks: We can’t devote endless hours to our meal creations—as much as some of us would like to. Cooking often calls for prioritization. Knowing that we’re making our buns from scratch, Berger shares with readers a few ideas for cutting corners in other areas―such as mixing Blood Mary spices into store-bought mayo for a delicious aioli sauce. Discover inside:· Over thirty amazing bun recipes, complete with photos· Time-saving shortcuts· Mouth-watering recipes like the cotija and green onion bun with a black bean and sweet potato burger, topped with roasted poblano mayoPerfect for fans of such cookbooks as Bread Baking for Beginners, Flour Water Salt Yeast, The Food Lab, The Best Simple Recipes, and the America’s Test Kitchen series.

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  The Ultimate Guide to the Daniel...

  Kristen Feola

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  With 21 devotionals and 100+ recipes, this book is your ultimate plan of action and toolbox as you commit to the Daniel Fast. You'll not only embrace healthier eating habits, you'll also discover a greater awareness of God's presence. 
  Divided into three parts--fast, focus, and food--this book is your inspirational resource for pursuing a more intimate relationship with God as you eliminate certain foods such as sugars, processed ingredients, and solid fats from your diet for 21 days. Author Kristen Feola explains the Daniel Fast in easy-to-understand language, provides thought-provoking devotions for each day of the fast, and shares more than 100 tasty, easy-to-make recipes that follow fasting guidelines. 
  In a conversational style, Feola helps you structure the fast so you can spend less time thinking about what to eat and more time focusing on God. 
  As Feola writes, "When you want ideas on what to cook for dinner, you can quickly and easily find a recipe. When you feel weary, you can be refreshed through Bible verses and devotions. When you are struggling with staying committed, you can refer to the information and tools in this book to motivate you."

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  Profiles from the Kitchen - What...

  Charles A. Baker-Clark

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  “A well-researched collection of portraits of famous figures from the culinary world’s past and present.” ―Library Journal   Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer.   Each individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food—including how food relates to issues of social justice, spirituality, and sustainability.

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