The Cheese Lover's Cookbook & Guide: Over 100 Recipes, with Instructions on How to Buy, Store, and Serve All Your Favorite CheesesPaula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover's Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyère, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover's Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences -- Southern, Mexican, Southwestern, and Italian -- The Cheese Lover's Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Crème Fraîche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover's Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results. |
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The Cheese Lover's Cookbook and Guide: Over 100 Recipes, with Instructions ... Paula Lambert No preview available - 2012 |
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½ cup ½ teaspoon ¼ cup 30 minutes baking dish baking sheet basil bell pepper black pepper blue cheese bread Brie Caciotta Cheddar cheesemaking chiles cilantro cloves garlic colander cook cool crème fraîche crêpes crust curds dough drain dried extra virgin extra virgin olive flavor food processor fitted freshly ground black garlic garnish goat cheese golden brown ground black pepper Gruyère herbs inch Italy large eggs layer lemon juice mascarpone medium heat melted milk mixture mozzarella mushrooms olive oil onion oregano ounces oven and bake Parmigiano Parmigiano-Reggiano pasta pepper to taste plastic wrap PREHEAT THE oven recipe refrigerate Remove ricotta rind COW roll room temperature salad salsa Salt and freshly salt and pepper sauce saucepan sauté Semi-firm Semi-soft serving skillet small bowl spoon Sprinkle stir store-bought sugar tablespoons tablespoons extra virgin teaspoon teaspoon salt tomatoes unbleached all-purpose flour unsalted butter vegetables virgin olive oil wine