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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Cheese & Dairy

       
     

    Cheese and Dairy Cookbooks and Recipes


    Cheese and crackers 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.

    Some interesting cheese and dairy recipes and dishes include:
    • 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.

      Cacik

    • 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.

      Fondue

    • 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.


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    Cheese & Dairy Cookbooks

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    Ben & Jerry's Homemade Ice Cream & Dessert Book

    By Ben Cohen & Nancy Stevens

    Workman Publishing Company
    Paperback (128 pages)

    Ben & Jerry s Homemade Ice Cream & Dessert Book
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    • Great product!
    Product Description:
    With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

    Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

    But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations.

    The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments

    By David Lebovitz

    Ten Speed Press
    Released: 2018-03-27
    Hardcover (272 pages)

    The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
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    Product Description:
    A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

    David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

    Baking All Year Round: From the author of The Nerdy Nummies Cookbook

    By Rosanna Pansino

    Sphere
    Released: 2018-10-25
    Hardcover (256 pages)

    Baking All Year Round: From the author of The Nerdy Nummies Cookbook
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    Product Description:

    Baking All Year Round is the second cookbook from Rosanna Pansino, the creator and star of YouTube's most popular baking show, Nerdy Nummies.

    This cookbook is dedicated to foods for all occasions, from Valentine's Day to Christmas and New Year's Eve. It is fully illustrated with recipes for colourful and creative baked goods, including autumn leaf cookies, red velvet Santa brownies, XOXO churros and many more.

    Get in the festive mood by creating themed desserts for holidays and special occasion, with family and friends. Whether you're headed to a last minute party or have plenty of time to prepare, this book has everything you'll need to make a lasting impression. There are also several recipes that are either gluten-free, dairy free, or vegan, so there's something for everyone to enjoy and celebrate all year round!

    Other recipes include:
    Wine gummy bears (Valentine's Day)
    Mustache Donuts (Father's Day)
    Peanut butter pinecones (Christmas)
    Breadstick bones (Halloween)

    QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip

    By Lisa Fain

    Ten Speed Press
    Released: 2017-09-26
    Hardcover (144 pages)

    QUESO!: Regional Recipes for the World s Favorite Chile-Cheese Dip
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    Product Description:
    A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan."

    Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times.

    The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant

    By Allison Arevalo

    Allison Arevalo
    Released: 2013-08-20
    Hardcover (128 pages)

    The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America s Favorite Mac and Cheese Restaurant
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    • The Mac Cheese Cookbook 50 Simple Recipes from Homeroom America s Favorite Mac and Cheese Restaurant
    Product Description:
    A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. 

    Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes that will help you think outside the box! 
     
    These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.

    The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude

    By Tia Keenan

    Rizzoli International Publications
    Released: 2016-09-06
    Hardcover (192 pages)

    The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude
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    • Rizzoli International Publications
    Product Description:
    This book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments.  A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L’Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.

    Jeni's Splendid Ice Creams at Home

    By Jeni Britton Bauer

    Artisan
    Hardcover (217 pages)

    Jeni s Splendid Ice Creams at Home
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    • Artisan
    Product Description:

    “Ice cream perfection in a word: Jeni’s.” –Washington Post

    James Beard Award Winner: Best Baking and Dessert Book of 2011!

    At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

    Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets―ones that are every bit as perfect as hers―in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes―from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.

    How cool is that? 

     

     

    Grilled Cheese Kitchen: Bread + Cheese + Everything in Between

    By Heidi Gibson

    Chronicle Books
    Released: 2016-02-16
    Hardcover (176 pages)

    Grilled Cheese Kitchen: Bread + Cheese + Everything in Between
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    • Chronicle Books
    Product Description:
    Melted cheese between slices of toasted bread—the ultimate in comfort food. This mouthwatering cookbook features 39 grilled cheese recipes created by Heidi Gibson, winner of seven grilled cheese championships and the co-owner (with husband Nate) of the American Grilled Cheese Kitchen in San Francisco. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! With 40 additional recipes for great accompaniments and side dishes—including hearty soups, many varieties of mac & cheese, spicy pickles, and tangy spreads—plus tips on choosing the best bread and cheese and techniques for grilling each sandwich at just the right temperature, anyone can create the perfect grilled cheese sandwich.

    Milk!: A 10,000-Year Food Fracas

    By Mark Kurlansky

    Bloomsbury Publishing
    Released: 2018-05-08
    Hardcover (400 pages)

    Milk!: A 10,000-Year Food Fracas
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    Product Description:

    Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout.

    According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.

    Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.

    Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

    Artisan Vegan Cheese

    By Miyoko Schinner

    Book Publishing Co.
    Paperback (192 pages)

    Artisan Vegan Cheese
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    Product Description:
    Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.
    For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

    America's Restaurant Recipes

     
     


     
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