Di Bruno Bros. House of Cheese PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Di Bruno Bros. House of Cheese PDF full book. Access full book title Di Bruno Bros. House of Cheese by Tenaya Darlington. Download full books in PDF and EPUB format.
Author: Tenaya Darlington
Publisher: Running Press Adult
ISBN: 0762446048
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.
Author: Tenaya Darlington
Publisher: Running Press Adult
ISBN: 0762446048
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.
Author: Tenaya Darlington
Publisher: Running Press Adult
ISBN: 0762448334
Category : Cooking
Languages : en
Pages : 257
Get Book Here
Book Description
Consider this your invitation to world's greatest cheese party! Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. Accessible for cheese newcomers and connoisseurs alike, this guidebook breaks down the mysterious world of cheese into personality profiles like "Baby faces," "Vixens," "Mountain Men," "Stinkers," and "Pierced Punks," sliding along a scale of texture, age, and pungency. These cheeses are then paired off for occasions like Cocktails & Nosh, Cheese for One, Book Club Cheese Night, and Craft Beers & Artistan All-Stars. Also included are 30 recipes, from Zeke's Bacon Maple Grilled Cheese to Cheddar Ale Soup; an extensive dairy lexicon; and notes on how to taste cheese like a cheesemonger. Part recipe book, part family history, part cheese encyclopedia, Di Bruno Bros. House of Cheese is a fresh, new take on a favorite food group.
Author: Liz Thorpe
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418
Get Book Here
Book Description
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
Author: Tenaya Darlington
Publisher: Back Bay Books
ISBN: 0759512264
Category : Fiction
Languages : en
Pages : 181
Get Book Here
Book Description
The Glides of Fort Cloud, Wisconsin, are a Spectacularly Dysfunctional Family. Rusty and Judy did the best they could when raising their three children, yet nothing turned out the way they planned. The Glide parents have just about resigned themselves to the fact that their kids will never live up to their expectations -- when a ray of hope comes in the form of a new baby. Judy's heart soars as Gretchen announces that she and her disturbingly hirsute boyfriend, Ray, are expecting their first child. But it soon becomes clear that Gretchen proposes to raise her child in her own way, absent any indication of its sex: no pink or blue nursery, no baby dolls or trucks, no -- to Judy's horror -- traditional male or female names. In order to be a part of their grandchild's life, Rusty and Judy must first come to terms with their daughter -- and to do that, they must look at themselves and their family with new eyes. Written with daring and humor and with the confidence of a seasoned novelist, Tenaya Darlington's debut is a funny, heartwarming, and insightful look at the real meaning of family.
Author: Aki Kamozawa
Publisher: Clarkson Potter
ISBN: 030771974X
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
Author: Tenaya Darlington
Publisher: Running Press Adult
ISBN: 0762457279
Category : Cooking
Languages : en
Pages : 298
Get Book Here
Book Description
Master the art of craft cocktails -- or just prepare to impress your friends -- with this collection of drink recipes and entertaining ideas for the home bartender! Libation-loving siblings André and Tenaya Darlington show you how to make cocktails from every era, reimagined for a contemporary palate. Dial back the sugar, and load up on quality ingredients. The New Cocktail Hour shows you how to mix incredible craft cocktails and gives you a complete history of classic recipes and spirits. You've never seen a cocktail book like this before! Unique features include: 214 vintage and modern recipes, complete with tasting notes Tips on pairing cocktails with everything from pizza to oysters Suggested brands for building a well-stocked bar Seasonal ideas for syrups, shrubs, and garden-to-glass drinks Advice for hosting craft cocktails parties at home
Author: André Darlington
Publisher: Running Press Adult
ISBN: 0762463481
Category : Cooking
Languages : en
Pages : 228
Get Book Here
Book Description
The ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s. From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album's musical highlights and accompanying "Side A" and "Side B" cocktail recipes that complement the music's mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more. Among the 70 featured albums are: Sgt. Pepper's Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1768
Get Book Here
Book Description
Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Erika Kubick
Publisher: Abrams
ISBN: 1647004675
Category : Cooking
Languages : en
Pages : 537
Get Book Here
Book Description
From Erika Kubick—lauded cheesemonger and creator of the popular blog Cheese Sex Death—a bible for everything you need to know about cheese. For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, Cheese Sex Death guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers to festive feasts fit for holidays and gatherings, such as: Garlic-Honey Baked Brie with Rosemary Sourdough Toast with Mascarpone, Anchovies, Radish, and Pickled Onions Monger’s Mac and Cheese Dark Chocolate Goat Cheese Truffles This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and nonalcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.
Author: Kathe Lison
Publisher: Crown
ISBN: 0307452077
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.
