Search Results for cheese - Narrowed by: Cooking (Cheese)SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcheese$0026qf$003dSUBJECT$002509Subject$002509Cooking$002b$002528Cheese$002529$002509Cooking$002b$002528Cheese$002529$0026ps$003d300$0026st$003dPD?dt=list2024-05-18T04:58:06ZThe best things in life are cheese : how to buy it, store it, cook with it and wow your guests with it / Ellie & Sam Studd.ent://SD_ILS/0/SD_ILS:3094932024-05-18T04:58:06Z2024-05-18T04:58:06Zby Studd, Ellie, author.<br/>Call Number 641.373 STU<br/>Publication Date 2023<br/>Summary Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese, from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac n cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro.<br/>Format: Books<br/>Home cheese making : from fresh and soft to firm, blue, goat's milk, and more / by Ricki Carroll ; additional recipe development by Jim Wallace ; foreword by Ari Weinzweig.ent://SD_ILS/0/SD_ILS:2891492024-05-18T04:58:06Z2024-05-18T04:58:06Zby Carroll, Ricki, author.<br/>Call Number 637.3 CAR<br/>Publication Date 2018<br/>Summary This completely revised and updated edition of the best-selling classic by "Cheese Queen" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles. Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making.<br/>Format: Books<br/>Milk. Made. : a book about cheese : how to choose it, serve it and eat it / Nick Haddow ; photography by Alan Benson.ent://SD_ILS/0/SD_ILS:2702672024-05-18T04:58:06Z2024-05-18T04:58:06Zby Haddow, Nick<br/>Call Number 641.67 HAD<br/>Publication Date 2016<br/>Summary Nick Haddow shares his knowledge of making, serving and storing cheese at home, as well as 75 recipes that celebrate cheese in its myriad forms - whether it be winning saag paneer, the definitive margherita, or the perfect fondue.<br/>Format: Books<br/>Mastering basic cheesemaking : the fun and fundamentals of making cheese at home / Gianaclis Caldwell.ent://SD_ILS/0/SD_ILS:2738642024-05-18T04:58:06Z2024-05-18T04:58:06Zby Caldwell, Gianaclis, 1961-, author.<br/>Call Number 637.3 CAL<br/>Publication Date 2016<br/>Summary COOKING WITH DAIRY PRODUCTS. The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker.<br/>Format: Books<br/>The art of the cheese plate : pairings, recipes, style, attitude / Tia Keenan ; photographs by Noah Fecks.ent://SD_ILS/0/SD_ILS:2865272024-05-18T04:58:06Z2024-05-18T04:58:06Zby Keenan, Tia, author.<br/>Call Number 641.673 KEE<br/>Publication Date 2016<br/>Format: Books<br/>World cheese book / editor-in-chief, Juliet Harbutt ; contributors, Martin Aspinwall [and twenty others].ent://SD_ILS/0/SD_ILS:1534532024-05-18T04:58:06Z2024-05-18T04:58:06Zby Harbutt, Juliet, editor.<br/>Call Number 637.3 WOR<br/>Publication Date 2015<br/>Summary Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 of the world's finest cheeses.<br/>Format: Books<br/>Melt! : an incomparable collection of the greatest cheese recipes ever devised/ recipes: Bob Hart ; cheese: Will Studd ; photography: Dean Cambray ; illustrations: Simon Sherry with Algernon Nibbles III.ent://SD_ILS/0/SD_ILS:1285312024-05-18T04:58:06Z2024-05-18T04:58:06Zby Hart, Bob, author.<br/>Call Number 641.67354 HAR<br/>Publication Date 2014<br/>Format: Books<br/>Mastering artisan cheesemaking : The ultimate guide for the home-scale and market producer.ent://SD_ILS/0/SD_ILS:341562024-05-18T04:58:06Z2024-05-18T04:58:06Zby Caldwell, Gianaclis, 1961-<br/>Call Number 637.3 CAL<br/>Publication Date 2012<br/>Format: Books<br/>Cheese : the world's best artisan cheeses : a journey through taste, tradition and terroir / Patricia Michelson ; photography by Lisa Linder ; [foreword by Jamie Oliver].ent://SD_ILS/0/SD_ILS:299172024-05-18T04:58:06Z2024-05-18T04:58:06Zby Michelson, Patricia<br/>Call Number 637.35 MIC<br/>Publication Date 2010<br/>Format: Books<br/>The illustrated cook's guide to cheeses : a comprehensive visual identifier to over 470 cheeses of the world and how to cook with them, shown in 280 photographs / Juliet Harbutt.ent://SD_ILS/0/SD_ILS:1222592024-05-18T04:58:06Z2024-05-18T04:58:06Zby Harbutt, Juliet.<br/>Call Number 641.373 HAR<br/>Publication Date 2010<br/>Format: Books<br/>The Complete Guide to Making Cheese, Butter, and Yogurt at Home : Everything You Need to Know Explained Simply.ent://SD_ILS/0/SD_ILS:2907772024-05-18T04:58:06Z2024-05-18T04:58:06Zby Helweg, Richard, 1956- 1956-, author.<br/>Call Number 637 HEL<br/>Publication Date 2010<br/>Summary Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though. This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=2080194">Click here to view book</a><br/>Cheese matters : exploring, cooking and enjoying cheese / Naomi Crisante.ent://SD_ILS/0/SD_ILS:301342024-05-18T04:58:06Z2024-05-18T04:58:06Zby Crisante, Naomi.<br/>Call Number 641.3373 CRI<br/>Publication Date 2009<br/>Format: Books<br/>World cheese book / editor-in-chief, Juliet Harbutt.ent://SD_ILS/0/SD_ILS:309652024-05-18T04:58:06Z2024-05-18T04:58:06Zby Harbutt, Juliet.<br/>Call Number 637.3 WOR<br/>Publication Date 2009<br/>Format: Books<br/>The home creamery / Kathy Farrell-Kingsley.ent://SD_ILS/0/SD_ILS:302482024-05-18T04:58:06Z2024-05-18T04:58:06Zby Farrell-Kingsley, Kathy<br/>Call Number 637.3 FAR<br/>Publication Date 2008<br/>Summary Make your own fresh dairy products. Easy recipes for butter, yogurt, sour cream, creme fraiche, cream cheese, ricotta, and more!<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0810/2008005663.html">http://www.loc.gov/catdir/toc/ecip0810/2008005663.html</a><br/>Cheeses of the world : a season by season guide to buying, storing and serving / Roland Barthelemy, Arnaud Sperat-Czar ; photography: Daniel Czap, Jacques Guillard .ent://SD_ILS/0/SD_ILS:308642024-05-18T04:58:06Z2024-05-18T04:58:06Zby Barthelemy, Roland.<br/>Call Number 641.373 BAR<br/>Publication Date 2004<br/>Format: Books<br/>The cheese lover's kitchen handbook : a complete illustrated guide to the cheeses of the world / Juliet Harbutt ; with recipes by Roz Denny.ent://SD_ILS/0/SD_ILS:1581572024-05-18T04:58:06Z2024-05-18T04:58:06Zby Harbutt, Juliet.<br/>Call Number 641.373 HAR<br/>Publication Date 2003<br/>Format: Books<br/>The cheese lover's cookbook and guide : over 150 recipes with instructions on how to buy, store, and serve all your favorite cheeses / Paula Lambert.ent://SD_ILS/0/SD_ILS:308652024-05-18T04:58:06Z2024-05-18T04:58:06Zby Lambert, Paula, 1943-<br/>Call Number 641.673 LAM<br/>Publication Date 2000<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/simon031/00058797.html">http://www.loc.gov/catdir/description/simon031/00058797.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/enhancements/fy0631/00058797-t.html">http://www.loc.gov/catdir/enhancements/fy0631/00058797-t.html</a><br/>Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld.ent://SD_ILS/0/SD_ILS:1267822024-05-18T04:58:06Z2024-05-18T04:58:06Zby Johns, Pamela Sheldon, 1953-<br/>Call Number 641.673 JOH<br/>Publication Date 1997<br/>Summary In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy. Emilia-Romagna, the picturesque region "bounded by rivers and mountains," where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges.<br/>Format: Books<br/>Fine cheese : gourmet cheesemaking in New Zealand / Adrienne Rewi, Juliet Nicholas.ent://SD_ILS/0/SD_ILS:2115082024-05-18T04:58:06Z2024-05-18T04:58:06Zby Rewi, Adrienne.<br/>Call Number ARC 637.30993 REW<br/>Publication Date 1995<br/>Format: Books<br/>Peter Russell-Clarke's family cook book : 100 delicious recipes.ent://SD_ILS/0/SD_ILS:346292024-05-18T04:58:06Z2024-05-18T04:58:06Zby Russell-Clarke, Peter.<br/>Call Number ARC 641.67354 RUS<br/>Publication Date 1990<br/>Format: Books<br/>Australian cheese : a guide to cheeses made in Australia / compiled by the Australian Dairy Corporation ; an introduction by Peter Russell-Clarke.ent://SD_ILS/0/SD_ILS:345312024-05-18T04:58:06Z2024-05-18T04:58:06Zby Russell-Clarke, Peter.<br/>Call Number ARC 637 AUS<br/>Publication Date 1989 1988 1987 1986 1985<br/>Format: Books<br/>"Say cheese' : good food & good food ideas.ent://SD_ILS/0/SD_ILS:1548632024-05-18T04:58:06Z2024-05-18T04:58:06Zby Kraft Foods Limited<br/>Call Number ARC ADV 641.673 SAY<br/>Publication Date 1986<br/>Format: Books<br/>Jarlsberg delights/ edited by Ruth Marcussen Kiellandent://SD_ILS/0/SD_ILS:1566442024-05-18T04:58:06Z2024-05-18T04:58:06Zby Kielland, Ruth Marcussen<br/>Call Number ARC COM 641.673 JAR<br/>Publication Date 1986<br/>Format: Books<br/>101 ways to eat it with Coon cheese / prepared by the Home Economists from the Kraft Kitchens, Kraft Foods Limited.ent://SD_ILS/0/SD_ILS:323132024-05-18T04:58:06Z2024-05-18T04:58:06Zby Kraft Foods Limited<br/>Call Number ARC ADV 641.67354 WAY<br/>Publication Date 1980<br/>Format: Books<br/>Australian cheese cookbook / by Valerie McKenzie.ent://SD_ILS/0/SD_ILS:303362024-05-18T04:58:06Z2024-05-18T04:58:06Zby McKenzie, Valerie.<br/>Call Number ARC 641.673 MCK<br/>Publication Date 1979<br/>Format: Books<br/>When, where & wine : a sensible book about enjoying Australian wine & cheese.ent://SD_ILS/0/SD_ILS:2799582024-05-18T04:58:06Z2024-05-18T04:58:06ZCall Number ARC 641.22 WHE<br/>Publication Date 1978<br/>Format: Books<br/>Cheese and savouries / [compiled by Rosemary Hume and Muriel Downes].ent://SD_ILS/0/SD_ILS:310692024-05-18T04:58:06Z2024-05-18T04:58:06Zby Cordon Bleu Cookery School (London, England)<br/>Call Number ARC 641.673 COR<br/>Publication Date 1972<br/>Format: Books<br/>Fondue cookery / Alison Burt.ent://SD_ILS/0/SD_ILS:59112024-05-18T04:58:06Z2024-05-18T04:58:06Zby Burt, Alison.<br/>Call Number 641.73 BUR<br/>Publication Date 1970<br/>Format: Books<br/>Good Housekeeping: poultry and game, eggs and cheese / [Good Housekeeping Institute].ent://SD_ILS/0/SD_ILS:1528172024-05-18T04:58:06Z2024-05-18T04:58:06Zby Good Housekeeping Institute (Great Britain)<br/>Call Number ARC 641.6 GOO<br/>Publication Date 1969<br/>Format: Books<br/>