Product Description
A collection of delicious dishes featuring a wide range of cheeses, from Mozzarella and Manchengo to Feta and Cheddar - fresh, melted, broiled, baked, grated and more. ... Read more

Product Description
Satisfy your comfort food cravings with this collection of 80 recipes that turn pasta and cheese into something transcendent. Whether it s quick and easy or elegant and over-the-top, you won t be able to resist the temptation to go back for seconds.

The book is spiral-bound and will easily lie flat so you never lose your place while cooking. There are beautiful color pictures of almost every dish in the book. Most of these recipes are a meal all on their own, so you don t have to worry about side dishes.

Stay home for the evening, watch a favorite movie, and curl up with one of these hearty mac and cheese dishes:
Ham and Swiss Penne Skillet
Creamy Fettuccine with Asparagus & Lima Beans
Pennsylvania Dutch Ham & Noodle Casserole
Baked Pasta with Ricotta
Enlightened Macaroni and Cheese
Triple Cheese & Turkey Tetrazzini ... Read more

Customer Reviews (1)

Every possible macaroni and cheese recipe!
You've got your every day mac and cheese and some pretty fancy versions here as well. If you like mac and cheese this is a book for you! ... Read more

Product Description
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure.

Organized by region and state, the Atlas highlights more than 350 of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes.

The Atlas of American Artisan Cheese captures America's local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference. ... Read more

Customer Reviews (7)

devra
Great book about all the cheese makers. Found it helpful and very interesting. Refer to it often

You want great American Cheese? Here's how you find it!
Watch Video Here: http://www.amazon.com/review/R9G0W6OKOV4GL An invaluable resource for anyone wishing to explore American Cheese.

Cheesey Review
This book is really informative. I work in a gastropub where we use only local or regional american cheeses and this really covered all bases.Help to keep us informed as well as the front of the house.Some of our guest really know there cheeses so its nice to have this book to make answering their questions more accurate.

A highly recommended atlas no serious culinary collection should be without.
Any general interest lending collection or college-level culinary library strong in cheese history will find this a 'must', representing the first reference of its kind to use an illustrated atlas format to document artisan cheeses, cheesemakers, and more. A regional and statewide organization makes it easy to locate artisans in specific states, an important feature in a title which profiles over three hundred tiny cheesemaking operations across the nation, while color photos accompany in-depth descriptions of operations including all the contact details needed to get in touch with boutique operations and owners. A highly recommended atlas no serious culinary collection should be without.

Diane C. Donovan
California Bookwatch

good but could have been better
Agreed that this is an excellent resource for locating U.S. artisan cheesemakers and their cheeses.It is relatively comprehensive and well organized.However, some of the information is inaccurate because entries were not reviewed by the cheese producers before publication. Also readers should be aware that the producers created their own product descriptions so they aren't exactly unbiased. ... Read more

Product Description
This award-winning book is the most definitive collection of cheese cookery ever to be gathered together in one volume.The eighteen chapters which encompass over 300 recipes cover toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, in fact every conceivable recipe for the cheese lover.Alongside traditional recipes for souffle's, gratins, quiches and cheesecakes are an enticing array of simple snacks and salads.

Product Description
Slow Food is sweeping the nation, at a snail's pace. This international organization was started in Italy by people who perceive McDonald's as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time.Many of the cheeses portrayed in this delightful book--stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina--are not household names and they probably never will be. They're a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques."Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and cheesemaking provide essential preludes for the heart of this book--descriptions of Italy's farmhouse cheeses, traditionally made from cow's, ewe's, and goat's milk.Organized by region and accompanied by elegant color photographs, each description covers how the cheese is made and matured, along with historical and geographic nuggets.Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional foods and food systems represent, this is an informative and hopeful book, celebrating a rich, rural European tradition. This book will make you start packing your bags for a cheese lover's tour of Italy. ... Read more

Product Description
When the Country Mouse visits her friend, the city mouse,they dine on quick, easy, usually microwave cheese dishes that fitinto the fast-paced lifestyle of the city.When The Country Mouse isin her country house, she creates cheese dishes that featurefarm-fresh vegetables and eggs.And when The Country Mouse takes atrip, she brings back souvenirs of memorable cheese dishes.

Within the delightful format of The Country Mouse, this book presentsa marvelous collection of cheese recipes for all occasions and tastes.There are approximately two hundred cheese recipes ranging from maincourse dishes to hors d'oeuvres, including recipes for cheese cakes,cheese logs, and cheese breads.There are cheesy breakfasts, salads,soups, and desserts.The book also contains valuable cheeseinformation such as a wine and cheese chart, a cheese substitutionchart, and diet substitutions.There are cheese tips scatteredthroughout the book that provide helpful cheese suggestions forpreparing, storing, cutting, etc.

Anyone who shares with The Country Mouse an appreciation and fondnessfor cheese, is sure to find this book a delight! ... Read more

Customer Reviews (3)

Beautiful books and great information
These books (the 2 volume set) is a great resource for cheese and milk people.Each time I have questions about a type of cheese I go to these books.It is helpful to read the origins, see pictures of major cheese manufacturing facilities, packaged cheeses and even various animals which give milk.The books are highly recommended for anyone who plans to make cheese, whether for profit or the serious home producer.

This is NOT a small batch type recipe book for the casual home cheesemaker.This book has make sheets and schedules for very large batches of cheese and gives the ingredients to add in percentages, not weights.When items like rennet are given as exact amounts (like add 187 mL single strength rennet) then the batch is referring to 1,000 kilograms of milk.

Like I said earlier, this book is not a home kitchen recipe book.It is the most fascinating book (set) I have on the subject though.Kudos to the authors!

I'm writing this review because of the single star review which has nothing to do with this book.It distresses me to see such a great amount of research be given a single star on a slow delivery.Check the other reviews by people who have read these books.5 Stars all the way!

La Via Lactea
Frank's book is an essential read for anyone thoroughly besotted with milk and the endless possibility of products that can be made from it.
Highly readable for those with an interest, incredibly informative for those who need to know. The science and lore of milk fermentation in one beautiful tome (or tomme).

Cheese and Fermented Milk Foods Review
Cheese and Fermented Milk Foods is an excellent book that can be useful to anyone involved in the dairy in the United States or abroad.It is definitely useful to dairy manufacturers and also to farmers that areinterested what happens to their milk when processed.It is veryeducational and easy to read.Even the most technical information is easyfor anyone to understand even if they are not familiar with the dairyindustry. I highly recommend it for any student or representative of thedairy industry. ... Read more

Product Description
If you are on a low-sodium, low-fat, low-lactose or other diet, here is your lifesaver! No cardboard-tasting diet food. Here are 250 delicious dishes, from appetizers to desserts and in-between, all low cholesterol, low fat, low calorie, low sodium, low lactose, and rich in protein and bone-building calcium. There are even 37 recipes for delectable cheesecakes (14 don't need baking). Have a big slice for breakfast! Without the guilt. You don't have to be on a diet to love it! ... Read more

Customer Reviews (4)

Not Just Cheesecake: A Yogurt Cheese Cookbook
To be fair, I have only tried making one of the recipes in this cookbook, so my comments are mostly based on that.Twice I made the Herb Cheese Spread, using different yogurt cheeses in case that was the problem, and both times it was inedible. The only thing that could be tasted was the very sour cheese; even adding a bit more of the herbs didn't help.I was also disappointed to find that the cheesecakes in the book are all crustless, which, to me, keeps them from being actual cheesecakes.However, there are many other interesting recipes, including some using vanilla yogurt as a base and I plan to try those eventually.

Great book
I've tried a few of the recipes so far and they are all great! Especially the cheesecake. I made the basic cheesecake and topped it with a little sugar-free orange marmalade. It was delicious!

Wow - unbelievably great stuff
I just finished making the Banana Cheesecake, and it's possibly the best dessert I've ever eaten - and only 130 calories! This book has some really great recipes, from wonderful spinach dips to salad dressings to various desserts; yogurt cheese is truly an amazing food - I've never eaten better and I'm losing all kinds of weight! Draining the whey reduces the tartness of the yogurt a great deal - the cheesecakes do not taste like gobs of yogurt (not that there's anything wrong with that) but taste like a lighter version of regular cheesecake. Not to mention the very high calcium and protein content - everyone who loves to cook (and eat!) needs to explore yogurt cheese, and I highly suggest this book along with the Goldbeck's "Eat Well the YoChee Way."

Low-fat & low-calorie, easy delicious recipes
This is a wonderful cookbook featuring delicious & nutritious recipes. Most recipes are easy-to-make & use common ingredients. All are low in fat with no recipe containing more than 4 grams per serving.

The authorstarts out by explaining the miracle of yogurt cheese & how to make it.She also discusses other ingredients & how to make the recipes evenhealthier. Nutrition information is provided along with dieteticexchanges.

Recipes include dips, spreads, appetizers, salads, dressings,snacks, chilled soups, & breads. Many varieties of cheesecake, cookies,cakes, pies, puddings, frostings, & fondues are also included.

Thereare even recipes for many flavors of frozen yogurt that only require ablender. Some of my favorites are the crescents, soft pretzels, &no-cook cucumber soup. I also enjoyed the scrumptious oatmeal kiss cookies. ... Read more

Product Description
This gourmet travel guide to the artisanal and farmstead cheesemakers of Vermont shows how the cheese is made, describes the different types of handcrafted goat-, sheep-, and cow's-milk cheeses, and tells you where and when to go to see them being made. In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world. Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state. French flaps, 40 black & white photographs, 16 color photographs, 1 map, glossary, resources, index.

• Vermont handcrafted cheeses have become one of the trendiest items in the gourmet world.• Vermont's cheesemakers have been featured in articles in Gourmet, The Atlantic Monthly, The New York Times, and many other publications ... Read more

Customer Reviews (2)

From the Cheesemakers' Perspective
Henry Tewksbury spent the better part of his career as Peter Tewksbury in California, where he produced films and TV shows, such as Father Knows Best and My Three Sons. In his later years, he started a second life in Vermont as a cheese expert and consultant and to mark the change, reverted to his real first name, Henry.Tewksbury's transformation from Hollywood bigwig to small town cheese connoisseur is oddly parallel to that of many of the cheesemakers whose stories he tells in this informative and engaging book.While a few were born and raised on the farm, others left successful jobs in law, finance, teaching and other professions for the lure of healthy country living and the chance to try something new.

There are several well written and comprehensive guides available for selecting and serving artisanal and farmstead cheeses from around the world, including many that are produced in the USA.What sets this book apart from all the rest is its focus on the hard-working people who have created these fine cheeses: how they got started in the business, how they learned about making cheese (often with the help of others who came before them, but sometimes also through trial and error), and what their daily life is like.Of course, there is also information about each producer's cheeses, along with Tewksbury's personal assessment.His admiration for what these cheesemakers have accomplished, their vision and passion, and the originality of each cheese shines through in the writing.

Potential readers should understand that the book is a snapshot of Vermont's artisanal cheese movement as it existed about five years ago when the book was researched and written.Most of the information remains valid today, but a few things have changed.The most notable "omission" is Mateo and Andy Kehler from Jasper Hill Farm in northeast Vermont. Their cheeses are now considered to be among the very best made in America, but they were not yet in operation at the time the book was written.Unfortunately, Henry Tewksbury died the year after the book was published, so unless someone else takes up the charge, there will be no update. That, however, should not deter the cheese enthusiast who wants to know "the story behind the story" offarmstead cheesemaking.Highly recommended!

VERMONT CHEDDAR IS TO DIE FOR...
For several years now I've been placing my order with Cabot Farms or Grafton village for some of their wonderful, aged, Vermont white cheddar cheese.Wisconsin not withstanding, I am convinced that the finest cheddar cheeses in the world come from Vermont, not to mention the fact that they are found in some of the most gorgeous settings to be found anywhere.You can't help but picture New England on a snowy winter's day.

That's why this book was such a great read.I was already familiar with many of the Farms mentioned by Mr. Tewksbury, having visited many of their websites in the past, but I certainly found some new places I was not aware of.Learning about Vermont's cheesemakers and the products they lovingly craft makes eating them all the more enjoyable. Tewksbury tells us where and how each artisan makes cheese, which operations welcome visitors, and where to purchases the cheeses.

Thank God for the Internet because no matter where you live you can have these wonderful products of Vermont sent right to your doorstep. ... Read more

Product Description
Punjab, the land of five rivers, is the most flourished State of India. Mention Punjab and the first image that comes to mind is that of lush green fields. Mention Punjabi food and the first thing that comes to mind is Punjabi food, highly rich in proteins and vitamins. Punjabi cuisine is like the Punjabis themselves. It is simple, sizeable and hearty - with no unnecessary frills or exotic accompaniments...


Introduction
CHICKEN MAKHANI
CHICKEN METHI
CHICKEN KOFTA IN WALNUT GRAVY
SHAHI GOBI
PUNJABI ALOO AMRITSARI
JEERA RICE
DAL MAHARANI
PUNJABI MASALA CHOP
MOOLI PARATHA
ACHARI MUTTON
ALOO KE MASALEDAR LACCHE
BHINDI ANARDANA
PALAKWALI DAL
PANEER TAASH KABAB
MURG KALI MIRCH
PUNJABI KADHI
VEGETABLE PULAO
CHICKEN CURRY WITH TOMATOES
MUTTER PANEER
PUNJABI CHAAMP MASALA
CHICKEN TIKKA MASALA
PUNJABI MASALA CHOP
PALAKWALI DAL
VEGETABLE PULAO
LIST OF INDIAN SPICES
ORDER BY HINDI
INFORMATION

............................

PrintISBN: 978-0-557-60563-7
... Read more

Product Description
After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese authority, decided to write it all down. CHEESE PRIMERtells youevery thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy, Switzerland, Canada, and the United States. He includes information on judging, buying, storing,serving, and enjoying the tremendous variety of cheeses available at food shops and supermarkets today. Includes wine guide and generous photos.Amazon.com Review
If you want a fascinating food book, say CheesePrimer. For 20 years, Steve Jenkins has lead the way in upgradingthe quality of cheese sold at fine food stores in the U.S. Finally, inthis volume, he shares his encyclopedic knowledge. Jenkins tells allabout cheesemaking at the commercial as well as the artisticlevel. Generously punctuated with maps and photos, the book includesall kinds of historical and other relevant information. Jenkins seemsto describe every kind of cheese made in the U.S.and Europe,including when to eat them, how and with what. His passion and bluntopinions make it easy to travel the 548 pages of this book if you haveeven the smallest interest in cheese. The guide to pronunciation isparticularly helpful. ... Read more

Customer Reviews (40)

cheese primer
Saw this on tv and thought I could learn a lot more about cheese.Like the fact that there are recipes also.

Great Cheese book
This is a great book - packed with more than any one person could possibly ever want to know about cheese. Jenkins e starts out the book very well, giving you basics about cheese: the different kinds, how to serve it, how to store it, which to choose and which not to choose, how each of the different groups of cheese are made, etc.

I read every page of the beginning of the book. The author is a complete cheese-freak...which is good. He knows a lot. But the one thing I wish he'd done is take into consideration us normal mortals a bit. I can't afford to pay huge amounts for cheese, and I don't live in NY near an awesome cheese shop. In fact, I don't really have a cheese shop except at the fancier grocery store in town - which does have a decent cheese counter.

I haven't finished the whole book - I'm into the more detailed part that goes into many different kinds of cheeses. I know I won't remember it all, but it is fun to read about it. And I understand how to buy and care for cheese so much better now. And I love trying different cheeses, so I will make a list of some that he's described that I want to try, and see if I can find them!

One other thing, he includes information about the historical aspects of different cheeses and where they come from, etc. and I found all that very interesting.Overall, it's a great book, and if you're a Foodie and amateur chef like me, it's really good reading.

Tell me about cheese.
This is a book that gives you all kinds of helpful information re cheeses. It is an excellent reference source to have on hand at home.

Terrifically cheesy
This book is great fun, giving stories and information of common and obscure cheeses. Known and obscure cheese makers also. We use it asreference for lots of reasons.

Steve Jenkins Is A Master
I am a writer (in my spare time).I write about technology and so I would like to believe that I have a sense for the relative depth of someone's knowledge and their passion for a particular subject.

Steve Jenkins is brilliant. His book is so fact filled that it can appear to be initially overwhelming.But despair not, you will come out so much the better "foodie" for working through the detail!

Steve delivers a geographical representation in such compelling terms that you can actually see the process and people in your mind's eye.

The book is a triumph and my only regret is that it took me this long to read it.I could have saved so much time and money had I just read the damn book! ... Read more

Customer Reviews (1)

A gem in need of revision
For years, this was my basic cheese reference.Organized by the countryof origin, it includes brief descriptions of origin, type, tase, appearanceand availability as well as text of varying length giving something ofhistory, use, regulations of use of name etc.

The book is good forselecting a variant of a particular cheese you can't get.Reading throughit will inspire you to try some cheese; it's availability informationallows you to determine if the inspiration is realistic.

Unfortunately,as availability has changed, this book has not been updated.This isimportant as the volume does not include Latin American cheeses.

I'veseen nothing as simple to use as this volume - the listing alphabeticallywithin country of origin rather than into cheese families make it verysimple to identify the cheese at hand - but until it is updated, othercheese books will serve you better. ... Read more

Product Description
A robust sheep’s milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration of the cows returning to pasture in early spring. A light and cakey goat cheese with notes of pine nuts and Meyer lemons. These are just a few of the hundreds of delicious cheeses with origins up and down the West Coast that Sasha Davies chronicles in her detailed exploration of this exciting cheese region.

From just-emerging, small-scale cheeses to those that have earned international recognition, the spotlight is on the vibrant hues, bold aromas, and surprising yet palate-pleasing flavors that make these cheeses so unique. Rich with information, this accessible guide examines the key factors that influence the distinctive character of every cheese, and includes beverage pairing ideas, serving suggestions, and fascinating features on cheesemaking and individual producers.

Whether at the market, your local cheese shop, or while traveling, this is the ultimate reference for selecting, identifying, and savoring the cheeses of California, Oregon, and Washington.


... Read more

Customer Reviews (2)

Great writing + solid info = home run
I expected a reference book on West Coast Cheeses and got a whole lot more.Not only did the author lay out the basics in a thorough yet engaging manner, she managed to get me to read through the descriptions as if I was reading a novel.And the descriptions of the creameries made me want to hop in the car and go taste the cheeses in their "native environment".Kudos!

Buy (or steal) this book!
I love this book! Davies has done her homework, and it shows. The book is a wonderfully comprehensive guide to the distinctive cheeses of the West Coast, all told in Sasha's easily digestible (no pun intended), fun-to-read, lighthearted voice. Great as a reference or to read through. I'm buying it as gifts!
1 ... Read more