Melt, Stretch, & Sizzle: The Art of Cooking Cheese PDF Download
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Author: Tia Keenan
Publisher: Rizzoli Publications
ISBN: 0789339846
Category : Cooking
Languages : en
Pages : 0
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Book Description
Dozens of deliciously indulgent hot cheese dishes, tips on selecting the best cheeses for cooking, tasting notes, wine and beer pairings, producer recommendations, and more expert knowledge make Melt, Stretch, & Sizzle a must-have for cheese lovers. These easy yet decadent recipes will change the way you eat and cook with cheese. A workhorse of the kitchen, cheese adds depth, flavor, and texture to sauces, soups, sandwiches, dips and snacks, fondues, and every dish you truly love. Melt, Stretch, & Sizzle demystifies recipes for delicate baked ricotta with herbs, a perfectly puffed dutch baby with bacon, pecorino popovers fit for any holiday party, and Brazil's crave-inducing pao de quiejo. Alongside cheese, the humble potato becomes an elegant gratin, is doused in cheese curds and gravy for poutine, and melts into the ultimate aligot. The author also refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and describes a host of creative grilled cheese combinations. The finishing epic raclette spread with multiple menus will inspire your next legendary dinner party. Keenan imparts useful expertise on the ways the different types of cheese age and melt, educating readers on the right ones to source for each application. Whether looking for all-new avenues of cheesy bliss or modern twists on well-loved dishes, cheese lovers will dive in headlong and never look back.
Author: Tia Keenan
Publisher: Rizzoli Publications
ISBN: 0789339846
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Dozens of deliciously indulgent hot cheese dishes, tips on selecting the best cheeses for cooking, tasting notes, wine and beer pairings, producer recommendations, and more expert knowledge make Melt, Stretch, & Sizzle a must-have for cheese lovers. These easy yet decadent recipes will change the way you eat and cook with cheese. A workhorse of the kitchen, cheese adds depth, flavor, and texture to sauces, soups, sandwiches, dips and snacks, fondues, and every dish you truly love. Melt, Stretch, & Sizzle demystifies recipes for delicate baked ricotta with herbs, a perfectly puffed dutch baby with bacon, pecorino popovers fit for any holiday party, and Brazil's crave-inducing pao de quiejo. Alongside cheese, the humble potato becomes an elegant gratin, is doused in cheese curds and gravy for poutine, and melts into the ultimate aligot. The author also refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and describes a host of creative grilled cheese combinations. The finishing epic raclette spread with multiple menus will inspire your next legendary dinner party. Keenan imparts useful expertise on the ways the different types of cheese age and melt, educating readers on the right ones to source for each application. Whether looking for all-new avenues of cheesy bliss or modern twists on well-loved dishes, cheese lovers will dive in headlong and never look back.
Author: Tia Keenan
Publisher: Rizzoli Publications
ISBN: 0847849821
Category : Cooking
Languages : en
Pages : 194
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Book 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.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Matt Moore
Publisher: Matt Moore
ISBN: 9780615318790
Category : Biography & Autobiography
Languages : en
Pages : 86
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Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Ann Mah
Publisher: National Geographic Books
ISBN: 0143125923
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.
Author: Jenné Claiborne
Publisher: Harmony
ISBN: 0451498909
Category : Cooking
Languages : en
Pages : 226
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Book Description
100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. In Sweet Potato Soul, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits—you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.
Author: Adeline Waugh
Publisher: Clarkson Potter
ISBN: 0525575103
Category : Cooking
Languages : en
Pages : 345
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Book Description
80 brilliantly colorful and healthful recipes from the creator of the viral Instagram account Vibrant and Pure, which proves that wellness can be fun, easy, and flavorful. Adeline Waugh's colorful Instagram feed is a testament to the fact that "healthy" doesn't mean "boring." Vibrant & Pure is a 360-degree food experience for all your senses, with recipes that are as nutritious and delicious as they are photogenic. From trendy pressed juices and nutrient-packed smoothie bowls to filling mains like Sticky Sumac Salmon with Pomegranate Chimichurri, Coconut Bolognese with Zucchini Noodles, Pink Caesar Salad, and Roasted Cauliflower Tacos, these recipes encourage you to treat your body to more boosted nutrition with bright, tasty, whole foods. Once you learn how to eat holistically, you'll be able to take off the training wheels and tailor Adeline's tips and tricks to fit your lifestyle. Maybe you will create the next viral food sensation!
Author: Delineator Home Institute Delineator
Publisher: Legare Street Press
ISBN: 9781022889170
Category :
Languages : en
Pages : 0
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Book Description
First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Edward Espe Brown
Publisher: National Geographic Books
ISBN: 0877733449
Category : Cooking
Languages : en
Pages : 0
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Book Description
When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later. Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.
Author: Skye Michael Conroy
Publisher: Createspace Independent Publishing Platform
ISBN: 9781479399895
Category : Cooking (Gluten)
Languages : en
Pages : 0
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Book Description
Plant-based seitan specialites.
