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Cheese and Dairy Cookbooks and Recipes
Milk products, principally milk from cattle but also milk from buffalo, goats, sheep and other
animals, form an important
part of the human diet. It is from milk that we get cream, cheese, butter and yoghurt, and these
all, as well as milk itself, are used as ingredients in a very wide variety of recipes.
Here are some cheese and dairy recipes and dishes:
- Cacik - Cacik is a recipe from
Turkish cuisine which is similar to tzatziki (found in Greek cuisine).
It is made from yoghurt with cucumber, mint and olive oil, served cold and eaten as a side dish.
- Fondue - This is one of Swiss cuisine's most
famous dishes. It is made by melting cheese in a pot.
It is eaten by dipping small pieces of bread or potatoes into the melted cheese.
- Halloumi and lounza - Halloumi is a
cheese from
Cyprus.
It is traditionally made from a mixture of sheep's and goat's milk,
but nowadays cow's milk is often used either as well, or as a substitute.
In Cypriot cuisine, halloumi is often eaten
with a slice of smoked pork or with a piece of sausage. The meat and cheese
are grilled together, and then are eaten or hot cold. The combination is also
used a filling in sandwiches.
- Lassi - This is a drink from Indian cuisine. It is made
from yoghurt, water, ice and spices. There are several variations of the recipe, including
sweet, saffron, with lumps of butter (makhanikya lassi), and with mango pulp.
Here are some cheese and dairy cookbooks:
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By S. T. Rorer
General Books LLC
Paperback (34 pages)
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The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / General; Cooking / Regional |
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By Ricki Carroll
Storey Publishing, LLC
Paperback (224 pages)
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Click Here | - ISBN13: 9781580174640
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Product Description:
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 fraíche, 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. |
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By Peggy Fallon
William Morrow Cookbooks
Released: 1998-05-06
Hardcover (224 pages)
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Click Here | - ISBN13: 9780060187651
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Product Description:
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch. Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts. |
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By F. W. Pearce
Clarkson Potter
Released: 2010-05-11
Hardcover (176 pages)
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Click Here | - ISBN13: 9780307464989
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Product Description:
TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED.
When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination.
The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combinations and mix and match more than 100 unbelievably indulgent frozen desserts.
From the PLAIN BASE:
• Italian classics such as GIANDUJA and PISTACHIO
• New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE
• Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL
From the CHOCOLATE BASE:
• Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE
• Kid-pleasers like CHOCOLATE S’MORES
From the SIMPLE SYRUP:
• Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL
• Make-your-own granita combinations (no ice cream machine required!) like COFFEE/CINNAMON and RASPBERRY/SAUTERNES/HONEY
A special section called “Amazing Endings” tops off this delicious volume, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch. With hundreds of helpful tips, information on the best ingredients, and a list of sources, this gorgeously photographed book ensures that the best gelato and sorbetto you can imagine are just a churn away.
NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef Danilo Zecchin, making gelato and sorbetto in your own kitchen couldn’t be easier. You’ll add an exclamation point to any meal with these tantalizing flavors:
• HAZELNUT BISCOTTI
• FIG AND PORT
• APPLE CARAMEL CRISP
• ROSE PETAL
• GREEN TEA
• POMEGRANATE CHAMPAGNE
• PEACH AND HABANERO CHILE |
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By Debra Amrein-Boyes
Robert Rose
Paperback (304 pages)
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Click Here | - ISBN13: 9780778802181
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Product Description:
How to create artisanal-quality cheeses, butters and yogurts. Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen. The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature: Spreadables -- cream cheese, cottage cheese, ricotta, mascarpone Stretched cheeses -- mozarella, bocconcini, provolone Mold-ripened cheeses -- Brie, Camembert, Valencay Blue cheeses -- Roquefort, Stilton, Gorgonzola Washed rind cheeses -- St. Paulin, Oka, brick Hard cheeses -- cheddar, Gruyère, Parmesan Ethnic and specialty cheeses -- haloumi, queso blanco, paneer, feta. Recipes for yogurts, kefirs, butters and buttermilk, as well as recipes that feature the homemade cheeses, round out the collection. (20090616) |
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By Bruce Weinstein
Harper Collins
Released: 1999-05-19
Paperback (256 pages)
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Click Here | - The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen
- Bruce Weinstein and Mark Scarbrough are the creators of the ten-volume Ultimate cookbook series for
Product Description:
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter. |
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By Ricki Carroll
Storey Publishing, LLC
Paperback (32 pages)
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Click Here | - ISBN13: 9781580178792
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Product Description:
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. |
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By Sonia Uvezian
Ecco
Released: 1999-07-10
Paperback (176 pages)
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Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health. |
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By Thomas R. Quinn
Dover Publications
Paperback (48 pages)
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Click Here | - ISBN13: 9780486244952
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Product Description:
This informative, enthusiastic guide provides complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 exotic, mouthwatering ice cream recipes, plus recipes for toppings, sauces, more. Introduction. Illustrated throughout.
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By Brad Kessler
Scribner
Paperback (246 pages)
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Click Here | - ISBN13: 9781416561002
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Product Description:
Goat Song is the story of a year in the life of a couple who abandoned their one-bedroom apartment in New York City to live on seventy-five acres in Vermont and raise Nubian goats. In poetic, reverent detail, Brad Kessler explores our ancient relationship to the land and our gradual alienation from the animals that feed us. His fascinating account traces his journey of choosing the goats and learning how to breed, milk, and care for them. As Kessler begins to live the life of a herder, he encounters the pastoral roots of so many aspects of Western culture—how our diet, our alphabet, our religions, poetry, and economy all grew out of a pastoralist setting, a life lived among hoofed animals. |
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