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Displaying 1 to 10 of 1309

The complete book of cheese

by:Brown, Bob, 1886-1959

Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book.

Editions:14  Date:1955 - 2010

Book eBook Available

World cheese book

by:Aspinwall, Martin

From the grandest fromages to the finest Feta and the most delicious Manchego, this book celebrates the glorious variety, quality and pleasure of great cheeses from around the world.

Editions:19  Date:2009 - 2017

Book

Home cheese making : recipes for 75 homemade cheeses

by:Carroll, Ricki

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. --publisher.

Editions:10  Date:1982 - 2012  Genre(s):Cookbooks

Book

Eggs & cheese

by:Time-Life Books

Text and step-by-step illustrations describe recipes and techniques for preparing eggs and cheese.

Editions:14  Date:1979 - 1991  Genre(s):Cookbooks, Cookbooks

Book

The complete guide to making cheese, butter, and yogurt at home : everything you need to know explained simply

by:Helweg, Richard, 1956-

This book teaches 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.

Editions:6  Date:2010 - 2015  Genre(s):Cookbooks

Book

French cheeses

by:Masui, Kazuko

A guide to selecting and serving more than 350 types of cheese, including reference maps, information on fat content, facts and anecdotes, advice on buying, storing, and serving cheese, and recommendations for suitable wines to accompany each type.

Editions:28  Date:1996 - 2006  Genre(s):Pictorial works, Encyclopedias

Book

The Chocolate Bible : the definitive sourcebook, with over 600 illustrations

by:Teubner, Christian

Provides the history, production, and techniques for working with chocolate along with over 150 recipes for pastries, candy, desserts, beverages, and main courses.

Editions:16  Date:1996 - 2010  Genre(s):History

Book

Cheese primer

by:Jenkins, Steven (Steven W.)

A region-by-region guide to cheeses from France, Italy, Switzerland, Great Britain, Spain, the United States, and other countries, including information on how cheese is produced and tips for selecting and serving cheese.

Editions:4  Date:1996

Book

The home creamery

by:Farrell-Kingsley, Kathy

Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen. Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, crm̌e frac̋he, mozzarella, fresh goat cheese, and 10 other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There's nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella. Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery . Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items.

Editions:2  Date:2008

Book

The great big cheese cookbook

Provides more than three hundred recipes featuring a variety of cheeses and includes information on selecting and storing cheese, a guide to pairing cheese with wine and beer, and a glossary of cheese terms.

Editions:2  Date:2009  Genre(s):Cookbooks, Cookbooks

Book

Displaying 1 to 10 of 1309