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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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    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 Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love

    By Liz Thorpe

    Flatiron Books
    Released: 2017-09-26
    Hardcover (416 pages)

    The Book of Cheese: The Essential Guide to Discovering Cheeses You ll Love
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    Product Description:

    EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE?

    This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the
    Gateway Cheeses.

    From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz 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 through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.

    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.

    Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture)

    By Bronwen Percival

    University of California Press
    Hardcover (320 pages)

    Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture)
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    Product Description:
    In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.
     
     

    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.

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

    By Tia Keenan

    Tia Keenan
    Released: 2016-09-06
    Hardcover (192 pages)

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

    Vegan Cheese: Simple, Delicious Plant-Based Recipes

    By Jules Aron

    Ingramcontent
    Released: 2017-06-13
    Hardcover (192 pages)

    Vegan Cheese: Simple, Delicious Plant-Based Recipes
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    • Vegan Cheese Simple Delicious Plant Based Recipes
    Product Description:
    From creamy and mild to sharp and sliceable, 60 dairy-free and delicious cheeses to make at home
    Don't be intimidated by the idea of making cheese―vegan cheese is simple and straight-forward, with clean, basic ingredients. Here, green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast. Her flavorful creations are enhanced with herbs and spices, and run from incredibly easy to more complex, mimicking familiar cheeses, including:
    • French-Style Brie
    • Herbed Feta
    • Cauliflower Jack
    • Aged Gruyere  
    Armed with tips for building the perfect cheese plate and drink pairings, budding vegan cheesemakers will be ready to wow even the pickiest cheese lover.
    75 color photographs

    The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy

    By Neal D Barnard

    GRAND CENTRAL LIFE STYLE
    Released: 2017-02-28
    Hardcover (320 pages)

    The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy
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    • GRAND CENTRAL LIFE STYLE
    Product Description:
    New York Times bestselling author Dr. Neal Barnard reveals the shocking truth about cheese-the dangerous addiction that is harming your health-and presents a radical program to lose weight and feel great.
    We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it additive, triggering the same brain receptors as heroin and morphine. In THE CHEESE TRAP, Dr. Neal Barnard presents a comprehensive program to help readers break free of their cheese addiction so they can lose weight, boost energy, and improve their overall health. This easy-to-follow diet features a treasury of healthy recipes that will tame even the toughest cravings-from pizza, to lasagna, to ice cream and cheesecake.

    Grilled Cheese Kitchen: Bread + Cheese + Everything in Between

    By Heidi Gibson

    Gibson Heidi
    Released: 2016-02-16
    Hardcover (176 pages)

    Grilled Cheese Kitchen: Bread + Cheese + Everything in Between
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    • Grilled Cheese Kitchen Bread Cheese Everything in Between
    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.

    Home Cheese Making: Recipes for 75 Homemade Cheeses

    By Ricki Carroll

    Storey Publishing
    Paperback (224 pages)

    Home Cheese Making: Recipes for 75 Homemade Cheeses
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    Product Description:
    In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

    America's Restaurant Recipes

     
     


     
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