Dairy

  • TGYC
    • £3.99
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    Packed with over 120 recipes provided by Sophie Michell of television's Cook Yourself Thin, the Total Greek Yoghurt Cookbook is an exploration of the wonders of Greek yoghurt and how it can be incorporated into every-day cooking - creating meals that are low in calories but big on flavour.

    Containing only two ingredients, milk and yoghurt cultures, Greek yoghurt is a perfect alternative to cream, cream fraiche and mayonnaise - but that's not all... In this tasty cookbook, readers will be treated to delicious recipes from Small Plates & Soups to Main Plates, Sweet Shakes, Smoothies and more - all of which employ Greek yoghurt as a key ingredient.

    With beautiful, simplistic photography, easy-to-follow, step-by-step instructions and a personal introduction to each of her dishes provided by Sophie Michell, the Total Greek Yoghurt Cookbook is the ideal healthy-eating companion for those looking for creative and delicious ways to eat healthily.
  • CHMR
    • £6.99
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    If you love cheese, you will adore Michel Roux's new cookbook. It's full of classic recipes and techniques that will help you make the most of all sorts of cheese in your cooking. Of course, the results are fantastic.

    Among the dishes Michel shows you how to make are raclette, cheese straws, lobster gratin and what he describes as the 'greatest ever ravioli and pizza'. There are also sweeter treats including orange cheesecake and souffle.

    The Michelin-starred chef also offers suggestions for alternatives depending on your personal taste of strong or mild flavours.
  • AASSN
    • £9.09
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    'Not everyone can keep a cow, but everyone can make cheese.' This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover's guide to making their own favourite food - and there are some recipes for the biscuits to go with it, too.
  • AICVX
    • £18.89
    • RRP £18.95
    Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here's a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic & Regional Cheeses: Feta, Paneer, Domiati. Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.
  • ALTQB
    • £9.89
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    On a cold winter's night, what could be more comforting than a warming dish of macaroni and cheese? Use this book to perfect the all-time favourite dish with the best ever recipe for Classic Macaroni and Cheese as well as new and exciting variations. Just one bite of this creamy pasta bake will take you back to your childhood with Mum at the head of the table, the rest of the family leaning eagerly towards the bubbling casserole of cheese-smothered noodles. If you're looking for tempting recipes that are guaranteed to make your mac 'n' cheese a show-stopper, then look no further. Serve up hearty Meat options such as the Spicy Beef or warming Serrano Ham, Smoked Paprika and Spanish Blue. Bathe your mac 'n' cheese in luxury with Fish recipes such as Lobster Thermidor or Salmon and Basil Parmesan. Make the most of your mac 'n' cheese with the finest Vegetables winter has to offer. Try the Butternut Squash and Sage or Mushroom and Taleggio. Crunchy, golden, gooey and satisfying, Mac 'n' Cheese will keep you warm all season through!
  • ANLJM
    • £16.89
    • RRP £16.99
    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 cheeses from France to Australia. Develop an in-depth understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This updated edition reflects growing trends such as interest in American and Asian varieties which no cheese board is complete without. No cheese lover should be without it!
  • ANRKG
    • £14.89
    • RRP £14.99
    This is an indispensable, fully illustrated reference to the cheeses of the world, with expert descriptions of the colour, texture, taste and background of each one. It includes over 150 classic and contemporary cheese recipes from international cuisines. It provides delectable ways of using all kinds of cheese from Mexican Tacos and Mozzarella in Carozza to Spanakopitta and Tiramisu. It features over 600 colour photographs, including spectacular cheese portraits and step by step instructions for the delicious cheese recipes. This extensive guide provides all-important information on what to look for when buying cheese; how to select the ideal cheese for cooking or eating; how to serve it and how to store it. This is followed by a comprehensive survey of the world's classic and modern cheeses. Essential details on each cheese describe its taste, appearance and texture; whether it is pasteurised, unpasteurised or vegetarian; and what it is best used for. Putting this information to excellent use, the second half of the book contains a superb selection of 150 step-by-step cheese recipes from all over the world. Included here are cheese recipes for every occasion, from soups, savouries, snacks and salads to vegetable dishes, main meal cheese dishes, pizzas, pastas, desserts and bakes.
  • ANWLR
    • £12.99
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    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. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta and 30-minute mozzarella. Recipes for dairy products include creme fraiche, sour cream, yoghurt, keifer, buttermilk and clotted cream. There are also 60 recipes for cooking with cheese including such treats such as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Proscuitto and Cheese Calzones and Grilled Vegetable Stacks with Roasted Red Pepper Sauce.
  • AQYSX
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    About 70 recipes featuring grilled cheese plus other yummy specialties from San Francisco's American Grilled Cheese Kitchen, including soups, mac & cheese, and amazing breakfast sandwiches (a strength for them), plus pickles, butters, and spreads.
  • ARGNO
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    Make the most of this perennially popular ingredient with more than 60 delicious recipes. Whether you choose a classic dish or try one of the many inspired new ideas, you'll find cheese recipes suitable for every taste and occasion and all cheese lovers! Cheese is perfect served with drinks and party nibbles in Small Bites & Appetizers, include melt-in-the-mouth Cheddar & Black Pepper Straws and stylish Cucumber & Fromage Blanc Verrines with Shrimp. Discover fresh-tasting plates and warming bowlfuls in Salads & Soups, such as Chicory Salad with Roquefort, Celery & Walnuts and French Onion Soup with Gruyere Toasts. In Quiches, Tarts & Pies there's plenty to tempt, including Leek & Dolcelatte Quiche and Greek Spinach & Feta Pastries. Who can resist melted cheese? In Hot Sandwiches & Pizza, you'll find a golden and gooey Ultimate Grilled Cheese and an indulgent Italian Four-cheese Pizza. And of course cheese and eggs make an ideal pairing. Simple weeknight recipes for Frittatas, Omelets & Pancakes are hard to beat. Why not rustle up a Manchego & Piquillo Pepper Spanish Tortilla or an Oven-roasted Vegetable & Mozzarella Frittata.Comforting Pasta & Rice dishes include Mushroom & Taleggio Mac 'n' Cheese and a sophisticated Saffron Risotto with Aged Pecorino, Serrano Ham & Sage, perfect for feeding friends. Cheese also works well as an ingredient in Breads & Baking. Try a slice of Roasted Vegetable & Ricotta Loaf or a Parmesan & Bacon Scone for a satisfying lunch. Finally, indulge in one of the heavenly Desserts, such as Warm Pear, Gorgonzola & Maple Pecan Tartlets and Lavender Honey & Vanilla Baked Cheesecake. Whether you are cooking a simple family meal or want to impress your guests, you'll find a winning cheese-based recipe here.
  • BCXEM
    • £13.49
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    After years of being treated like the pariah in the fridge, dairy is making a comeback. A raft of recent health and nutritional studies have shown that cutting milk, cream and cheese from our diet has made us deficient in essential nutrients. If the benefits of eating more dairy cannot be disputed, the challenge of how we include it in our diet without gaining weight remains. In The Modern Dairy, Annie Bell revisits and revises old habits, overturns myths and puts paid to bad science and misconceptions with recipes that celebrate dairy but demonstrate how it can be used in new, healthier ways. Most cheeses, for example, come loaded with flavour, so can be used sparingly - you can can make a fab salad with a pile of crips leaves, walnuts and pistachios, plus a few shavings of Parmesan, which will allow you to omit the salt in the dressing and go easy on the oil, and it will be as delicous as it is healthy.
  • AUHMY
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    By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. The Armenian-born author expands yogurt beyond the narrow limitations of breakfasts, desserts and dips incorporating it into an impressive array of recipes. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health. The author is truly an expert on the subject. He tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes. Yogurt is consumed in a variety of ways in many cultures throughout the world. Several cultures use yogurt in sauces or as an ingredient to add a little zest to their favourite dishes. The recipes are splendid, from the subtle flavours of Middle Eastern dishes to the spiciness of Indian and other European foods. In the appetizers there are so many delicious dishes it would be hard to begin to list them all.There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes and fritters.
  • BMKSH
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    Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even deliciious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese. There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods - as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.
  • BOACG
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    Wine and Spirits Book of the Year 2017 In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.
  • AJKTE
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    In late May 2011, owner and ice-cream maker Brian Smith was prepared with 130 gallons of homemade, artisanal concoctions for the opening of Ample Hills Creamery, Brooklyn. Four days later he had sold out. That year, more than 100,000 scoops of ice cream were made and sold and the success continues today. Ample Hills goes through at least 50 gallons of its signature Salted Crack Caramel every week. More than a hundred flavours have been created at the shop, the book features 75 of these sought-after recipes, including Salted Crack Caramel, Ooey Gooey and the Munchies. The recipes are organised in a unique way; with ice cream flavours presented by mood: a scoop of Black Cow Float if you're feeling nostalgic, a combination of baked chocolate chip cookies and cookie dough if you're heartbroken. Filled with stories, recipes, helpful tips and ideas, Ample Hills Creamery also boasts mouthwatering photography of the ingredients and final products as well hand-drawn illustrations.
  • AUNFH
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    Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating - from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them. Within the pages, you will find sections on the key types of cheese (and other dairy products) as well as how to make the cheese, store the cheese, serve the cheese, and the history of the cheese itself. For those who don't want to make it but simply love to eat it, Milk. Made. includes 60 comprehensive recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones, classic fondue and many more. Accompanied by photographer Alan Benson, Nick visits internationally renowned cheesemakers in Australia, France, the UK, Switzerland, and the US interviewing some of the most inspiring cheese connoisseurs from around the world. From the Le Sapalet Dairy in the picturesque Switzerland to American cheese authority Peter Dixon, of Parish House Creamery in Vermont; and cheddar specialists Westcombe Dairy in England, to the maturation cellars at Fort Des Rousse on the French/Swiss border. Milk.Made. takes readers behind the scenes sharing the history, and busting the myths. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world. As a successful cheesemaker himself, Nick also shares his knowledge of making, serving and storing cheese at home, as well as more than 70 recipes that celebrate it in its myriad glorious forms. Whether it be a winning saag paneer, the definitive margherita, or the perfect fondue, there is a dish here for every type of cheese lover. With its elegant design and stunning photography Milk. Made. gives you all the information you need to make good choices about cheese, and having bought it, how to store it, serve it and cook with it. If cheese is your thing, Milk. Made. Is for you.
  • AUQEU
    • £12.39
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    Eggs form part of our daily diet, whether as the mainstay of breakfasts, in salads, boiled and chopped or as mayonnaise dressings, or hot lunches like the quiches and frittatas, baked for dinner with North African spices or transformed into an array of sweet treats, such as meringues, souffles, cakes and custards. With the rise in popularity of high-protein diets and the irresistible ooze of just-cooked egg yolk, there's no doubt about it; we love eggs!The collection begins with step-by-step instructions for preparing eggs in a variety of ways. You'll learn to boil, poach, fry, scramble, coddle and bake eggs here, as well as add a few classic skills for separating and whisking yolks and whites (including rescuing that pesky broken egg shell from your mixture!), for making basic and flavoured mayonnaises and preserving eggs in pickles or liquors.Once you've mastered the Basics, the recipes are then organized by type of dish.Breakfasts and Brunches include Ham and Egg Quesadillas, Vietnamese Omelette and Breakfast Muffins; while Appetizers offers small plates to share or serve as a first course, such as Scotch Eggs, Rocket Soup with Poached Egg and Truffle Oil, and Coddled Quails' Eggs. Main Courses has a whole host of egg dishes to delight from simple Egg and Chips and Corn Beef Hash to more adventurous Korean Bibimbap or Turkish Menemen. Desserts features everything from Baked Alaska and Eton Mess to Chocolate Souffle and Victoria Sponge; and things really get interesting with a few egg-white cocktails and protein smoothies thrown in for good measure. You'll feel spoilt for choice with this eclectic collection of recipes that make the most of eggs.
  • BGZBT
    • £10.39
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    Grill My Cheese includes the 50 ultimate recipes for the world's most-loved comfort food. With easy-to-follow recipes, including delicious sauces and relishes that can be used with other dishes, this book breathes fresh ideas and a renewed send of fun into an everyday classic.Brought to you by the London duo Grill My Cheese, whom Time Out voted 'Top Street Food to Eat This Lifetime', the recipes include The GMC, a signature cheese blend with bechamel sauce, Baby Got Mac, a heavenly marriage of pulled pork, mac 'n' cheese and BBQ sauce, The PB&J, a combination of homemade 'American' cheese, peanut butter, chilli jam and crispy bacon, and Slumdog Grillionaire, an unusal mixture of Indian spiced potato, apple and peanut chutney, onion and of course cheese.Nisha and Nishma also offer ideas for dessert, including the decadent grilled cheese doughnut.
  • BPWHV
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    Learn to make frozen yogurt at home that's just as light, smooth, and delightful as what you buy. You'll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavour recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.
  • BGKMN
    • £7.99
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    This extensive guide provides all-important information on what to look for when buying cheese, how to select the ideal variety for cooking or eating, how to serve it, and how to store it. This is followed by a comprehensive survey of the world's classic and modern cheeses. Essential details on each type describe its taste, appearance and texture, and what it is best used for. The second half of the book contains a superb selection of 150 step-by-step cheese recipes from all over the world. There are ideas for every occasion, from soups, snacks and salads to vegetable dishes, main meal cheese dishes, pizzas, pastas, desserts and bakes.
  • AGUAZ
    • £13.69
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    Chickens are a fantastic addition to a garden or outdoors space - you don't have to live in the back of beyond to have a few clucking around and giving you fresh eggs. They come in all shapes and sizes: some are layers, some are just born to strut. Mark Diacono begins at the basics, showing how you can raise chickens from eggs, and look after them once they start laying their own. The first part of Chicken & Eggs explains how to think ahead about what kind of chickens you want and how many to get, whether you are going for a breed that lays eggs regularly, or that you might eventually use for eating, or that simply looks decorative. You can choose from Orpingtons, Derbyshire redcaps, Muffed Old English Game, Leghorns and many more. Mark then goes on to show how you can breed chickens, encourage them to lay, work out what kind of eggs you have (are they destined for the eggcup, or will they hatch into baby chicks?), and take care of them day to day, as well as how you can go about getting the birds on the table. The final part of the book is a recipe section that goes far beyond the roast, with lots of delicious ideas for fresh eggs or home-reared chicken. With an introduction by Hugh Fearnley-Whittingstall, this is an essential guide for anyone who can't stop thinking about chicks.
  • ANQSI
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    Cheese is one of the most ancient of civilized foods and one of the most nourishing. Despite its many uses and variations, there has never been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savoury story of cheese, from its prehistoric invention to its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and the story of how loyal cheese lover Samuel Pepys saved his parmesan from the Great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods. He suggests that our passion for cheese may even lie behind the early establishment of global trade, and asks in conclusion whether real cheese can survive the current imperative to globalize, pasteurize and sterilize our food. Packed with entertaining cheese facts, anecdotes and images, "Cheese" also features a selection of historic recipes. For those who crave a stinky Stilton, a creamy Brie or a salty pecorino, Cheese is the perfect snack.
  • APLFF
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    Broaden your palate and enhance your appreciation for gourmet flavor combinations withTasting Wine and Cheese. Is there anything better than a great wine and cheese pairing? You might enjoy a robust cabernet with the sharp, aged cheddar, or perhaps a crisp Sancerre with a tangy, creamy chevre. Based on the curriculum Adam Centamore developed teaching at Formaggio Kitchen and the Boston Wine School, Tasting Wine and Cheese guides you through the world of flavor pairing with an emphasis on understanding and developing your own palate. Maitre d 'Fromage Adam Centamore teaches you how to first taste wines and cheeses separately, allowing you to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes you on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help you pair condiments with your wine and cheese. Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for a menu to host a party, you'll find everything that you need in this comprehensive guide. "Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever." - Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado "Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes - comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen
  • AOYRI
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    Christina Hendricks: "Androuet is an incredible fondue restaurant" A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie and restaurant Androuet specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck & Waffle and Terroirs. Just like fruit, veg and meat, cheese is seasonal. Seasonal cheese is about listening to nature, understanding the grazing cycle of the animal that's being milked, knowing what they're grazing on at which time of year, and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy-to-find seasonal cheese.