Masui, Kazuko.
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Publisher / Publication Date: DK Pub. 1996
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Place a hold to request this item.Hurst, Janet.
Summary: "Expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chèvre as well as adanced, step-by-step, how-to advice on the use of molds and aging your cheeses--from cheddar and brie to feta, blue cheese, and more artisanal cheeses. And there are directions for crafting cheese with cow's, goat's, or sheep's milk."--P. [4] of cover.
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Publisher / Publication Date: Voyageur Press 2011
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1 available in Adult Non-fiction, Call number: 637.3 HURMullen, Marissa
Summary: "Chances are, you love cheese. It's delicious, indulgent, and never lets you down--it's everything you could want in comfort food. How many of us haven't spent an evening blissed out with a wedge of brie and a glass of wine? Creator of the Instagram sensation @ThatCheesePlate Marissa Mullen takes cheese to a whole new level with her gorgeous, show-stopping cheese plates. With her simple...
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Publisher / Publication Date: The Dial Press 2020
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Place a hold to request this item.Mullen, Marissa
Summary: "If you're in the mood to celebrate life, anything can be a party. There's nothing like the positive energy of being together, a festive atmosphere, and the spark of laughter and conversation-around the cheese plate, of course. But a party doesn't have to be a big event; it can just be a mindset. The very act of making a cheese plate builds space for creativity and settles you into a self-care...
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Publisher / Publication Date: The Dial Press 2023
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Place a hold to request this item.Ridgway, Judy.
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Publisher / Publication Date: Running Press 2004
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Place a hold to request this item.Smith, Tim
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Publisher / Publication Date: Quarry Books 2005
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Place a hold to request this item.Quinn, Katie
Summary: "In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves--bread, cheese, and wine--along with classic recipes"--
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Publisher / Publication Date: William Morrow, an imprint of HarperCollinsPublishers 2021
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Place a hold to request this item.Werlin, Laura.
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Publisher / Publication Date: Stewart, Tabori & Chang 2000
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1 available in Adult Non-fiction, Call number: 641.373 WERPiatt, Julie
Summary: In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning...
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Publisher / Publication Date: Avery, an imprint of Penguin Random House 2017
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Place a hold to request this item.Sicard, Tristan
Summary: "A Field Guide to Cheese is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins with a history lesson on the creation of cheese, offers a primer of the many types of milks and categories of cheeses, and then leads readers to an encyclopedic survey of over 400 global cheeses. There are cheeses we all love like feta and fontina,...
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Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2020
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1 available in Adult Non-fiction, Call number: 641.373 SICCarroll, Ricki.
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Publisher / Publication Date: Garden Way Pub. 1982
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1 available in Adult Non-fiction, Call number: 637.3 CARThorpe, Liz
Summary: "From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz Thorpe shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you...
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Publisher / Publication Date: Flatiron Books 2017
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Place a hold to request this item.Summary: The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients--milk, bacteria, salt, and enzymes--into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas....
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Publisher / Publication Date: Oxford University Press 2016