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$8.96 $6.55 list($9.95)
1. Ben & Jerry's Homemade Ice
$95.00 $72.86
2. Ice Cream and Frozen Desserts:
$11.53 $9.90 list($16.95)
3. Cheese Primer
$14.00 $8.43 list($20.00)
4. French Cheeses: The Visual Guide
$10.88 $5.99 list($16.00)
5. The Ultimate Ice Cream Book :
$11.53 $11.20 list($16.95)
6. Home Cheese Making: Recipes for
$11.87 $8.95 list($16.95)
7. Williams-Sonoma Collection: Ice
$20.47 $18.90 list($32.50)
8. The Cheese Plate
$12.21 $11.97 list($17.95)
9. Gelato!: Italian Ice Cream, Sorbetti
$16.11 $12.25 list($18.95)
10. Eat Well The YoChee Way: The Easy
11. The World Encyclopedia of Cheese:
$8.95 $6.12
12. Raclette (Quick & Easy)
$10.50 $7.64 list($14.00)
13. The Book Of Yogurt
$11.53 $11.47 list($16.95)
14. Grilled Cheese: 50 Recipes to
$12.95 $8.56
15. Deviled Eggs: 50 Recipes from
$11.53 $11.12 list($16.95)
16. Great Grilled Cheese: 50 Innovative
$26.40 list($40.00)
17. American Farmstead Cheese: Complete
$12.98 $6.49
18. Fondue It!: 50 Recipes to Dip,
$35.00 $11.00
19. Ice Cream and Iced Desserts: Over
$11.00 $6.71
20. Cooking With Yogurt: The Complete

1. Ben & Jerry's Homemade Ice Cream & Dessert Book
by Ben Cohen, Jerry Greenfield, Nancy Stevens
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 0894803123
Catlog: Book (1987-05-01)
Publisher: Workman Publishing
Sales Rank: 607
Average Customer Review: 4.74 out of 5 stars
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Reviews (76)

5-0 out of 5 stars Add an ice cream maker for a great wedding present
This is a terrific book, and it solved my perpetual problem of what to give people I know well enough to go to their wedding but not well enough to drop $800 on a wedding present. The recipes in this book make great ice cream. Toss in a decent ice cream maker, and you have a present that no one else will think of, that the receipients will appreciate, and one that they will use over time. (For what it's worth, I usually give the Donvier hand-turned machine because it makes dense, smooth ice cream that reminds me of gelato.)

Anyway, about the book and what makes it so great: Ben and Jerry tell you how to make their most popular ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write clearly about how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how different they really were. (And this book taught me the secret to great chocolate ice cream taste: a pinch of salt--really!)

If you are worried about using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, excellent recipes, and enough discussion about how to create new flavours to encourage even the most reluctant recipe-inventor to go hog wild.

I wish there were a sequel.

This is a great ice cream book, full of simple no cook - no wait recipes with ample illustrations to keep your mind alert. The author's sense of humor makes it a very enjoyable read, but the recepes themselves are the stars. They share such favorites as Cherry Garcia, Mocha, Health Bar Crunch, Orange Cream, Kiwi Sorbet, Cantaloupe and Oreo Vanilla.

My only problem with this book is because it was written awhile ago, they are still using raw eggs in their most popular/recommended ice cream base. Substitute with a pasterized egg product (Egg Beaters/Better N Eggs) if you aren't sure of the freshness/safeness of your eggs.

5-0 out of 5 stars Entertaining and Delicious!
This is a fun recipe book, which will give you all kinds of confidence to make "designer" ice creams, with your home made ice cream maker. The story of Ben and Jerry is funny and endearing. They explain that it's almost impossible to make a truly "bad" batch of home made ice cream, and that has been my experience, too. The recipes are simple and include many of the Ben and Jerry's all time favorites. (Cherry Garcia, Dastardly Mash, Heath Bar Crunch, etc.) There is also a good explanation of the properties of ice cream - butterfat content, air introduction, sweeteners, etc. From this one ice cream recipe book, you'll be on your way to making the best ice cream you've ever tasted, and dreaming up flavors you *wish* you could get at an ice cream shop.

4-0 out of 5 stars Great book, but update is needed
I received a Cuisinart ice cream maker last Christmas and, while I have come up with some great ideas on my own, I was looking for some new ideas to try. This book fits that bill admirably. I have found LOTS of good inspiration here. My only complaint is that it is a bit dated in that nearly all of the recipes call for raw eggs. I wouldn't want to substitute Egg Beaters since my favorite part of the egg (and the part that adds the richness of flavor) is the yolk, which is what EB leaves out. I'm considering cooking the base to make the base a custard-base in order to get around this problem. I will use this cookbook a lot, I am sure, but hope they eventually come out with an updated version!

5-0 out of 5 stars Wonderful Book!
Bought this book based on reviews on the Cusinart ice cream maker! Wow, have tried the Sweet Base and the Choc. ice cream (Jerry's) so far. Excellent results! Sweet Base recipe uses heavy whipping cream. Have to say it was yummy but leaves a slick coating on the top of your mouth. Think I will adjust the heavy cream or just use whipping cream which the choc. recipe used. Didn't leave that feeling at all. Also, I used Egg Beaters in both recipes. Can't wait to try another recipe! ... Read more

2. Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing
by MalcolmStogo
list price: $95.00
our price: $95.00
(price subject to change: see help)
Asin: 0471153923
Catlog: Book (1997-12-05)
Publisher: Wiley
Sales Rank: 120956
Average Customer Review: 4.8 out of 5 stars
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Book Description

This comprehensive guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service. ... Read more

Reviews (5)

5-0 out of 5 stars Excellent book for ice cream professionals
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.

5-0 out of 5 stars Excellent description of all phases
This book was *exactly* what I was looking for to help me get started in this business. A very broad overview of many different topics related to the ice cream business.

As my plans are to possibly open a parlor, some of the aspects of the commercial operations were not useful to me, but it *was* at least interesting to see how the big boys do it.

The one area that I was a little disappointed in was the business aspects of it. There were some general discussions of things to accomplish, without any real instruction in how to go about actually *accomplishing* them.

Overall, well worth the (rather steep, I admit...) price.

4-0 out of 5 stars Very helpful in setting up a frozen desert establishment
This book contains invaluable information about making ice cream and gelato and about setting up and marketing the product. I was not disappointed and learned a lot.

5-0 out of 5 stars Excellent Book very informative
As a professional in the industry for 11 years, this by far is the most intensive book I have had the pleasure to read. Not only to those who produce ice cream, but anyone interested in the industry as a profession will find this very informative and enlightening. This was obviously written by someone who has exstensive industry knowledge and truly wants others not to make the costly mistakes one often makes in a new endever. If I had read this 11 years ago I would have saved thousands of dollars and a whole lot of misdirected time.

5-0 out of 5 stars The source for anyone entering the business of ice cream
This book gives the reader all the information needed to get into the business of making and selling ice cream. Along with the author's newsletters, ICE CREAM STORE NEWS and BATCH FREEZER NEWS, the reader will feel comfortable to move forward in this exciting business of ice cream. Contact the author at for further information. ... Read more

3. Cheese Primer
by Steven Jenkins
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0894807625
Catlog: Book (1996-10-01)
Publisher: Workman Publishing
Sales Rank: 3603
Average Customer Review: 4.33 out of 5 stars
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If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S.and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful. ... Read more

Reviews (15)

4-0 out of 5 stars A good guide, but don't let it intimidate you
If Anthony Bourdain's motto in "A Cook's Tour" is "Eat what the locals eat," the author of "Steven Jenkins Cheese Primer" (no apostrophe) might add the corollary, "Don't eat what the locals eat if you're not where the locals are." For one of the most important, if depressing, pieces of information in this info-packed book is that we in this country are banned, through the wisdom of our government, from eating authentic European cheeses the way they were intended to be eaten (i.e., made from unpasteurized milk). As a result, many "European" cheeses sold in the US, Jenkins tells us, are pallid and bland -- if not downright heretical -- imitations of their European namesakes. If we want to try, for example, a "real" Camembert, we'll just have to wait until we get to France.

(Interestingly, Camembert cheese is not made in the village of Camembert, Jenkins informs us, nor is cheddar cheese made in the English town of Cheddar. Not any more, anyway. And needless to say, "real" cheddar cheese is apparently a very different thing from the mass-produced yellow bricks we find in our grocery store.)

The cover of this book describes Steven Jenkins as "America's most opinionated authority" when it comes to cheese, and I've no doubt that's true. His opinions do in fact come through loud and clear. As with any "authority" on matters of taste, you can give his opinions as much weight as you think they deserve. There's no question, though, that Jenkins is immensely informed about his topic. And if you feel a little self-conscious carrying this Primer to your local *crémerie*, rest assured that it would still be easier than trying to memorize all the facts, tips, recommendations, and warnings the book contains.

4-0 out of 5 stars Comte = very few small holes Emmentaler = lots of big holes
I worked as a cheesemonger for five years, have shopped at Mr. Jenkins counter at Fairway in NYC, and have attended American Cheese Society conferences where he has spoken. When I've heard him speak, he has always admitted that there is incorrect and out of date information in this book - it was published in 1996, and since then, some cheeses that were unavailable in the U.S., or only available in pasteurized versions have become available or additionally available in raw milk versions. For example, on p. 159, he states that Bleu d'Auvergne is only made with pasteurized milk. There are versions now that you can buy in the U.S. made with raw milk and have been for at least five years.

It's not a huge problem for a casual reader that there are errors in the book - though some of them are factual, many of them are changes caused by the growth in interest in good cheese in the U.S. Availability is changeable, and we get to eat more delicious treasures because of greater interest in cheeses here in America, which includes the promotion of cheeses by Mr. Jenkins. I've heard that he's working on a second edition, but that was a couple years ago, and a revision of a work like this is certainly a long process.

That being said, the picture on p. 116 *is* captioned incorrectly. The text above the picture is about Emmentaler. A wheel of Emmentaler (originally from Bern, a bulging Swiss cheese with holes produced by the action of innocuous bacteria added to the curd in production and a smooth, brushed rind) is identified as a wheel of Comte (a cheese from the Franche-Comte region of France with a few small holes, and a flat, bumpy, natural brown rind, pictured on p. 114). This is obviously an editing mistake. Believe me, your average book editor is not going to be identify cheeses by sight at ten paces as a cheesemonger can. If you turn the book upside down and look closely, you will be able to read the words "Grand Cru" on the top of the cheese. It's Grand Cru Emmentaler.

Mr. Jenkins tells us himself, "I'm opinionated about flavor and pull no punches." He is opinionated, and his likes and dislikes come through strongly. Don't decide to dismiss a cheese entirely because he doesn't like it, or accept it just because he loves it. You just can't do that with food. This is a chatty, enjoyable, conversational read, but if you want to learn about cheese, don't just read this book. Read others too, and *most importantly*, go out and meet your local cheesemonger and taste all the different types of cheese you can!

3-0 out of 5 stars Cheese Primer
Pity this book doesn't have clear colour photographs. The content is excellent but the edition I have looks rather badly reproduced.

4-0 out of 5 stars As a Primer It's Great but It's Not a Bible
I credit this book with opening my eyes to the wide world of cheese. As a true neophyte, I use this book as a starting point whenever I head out to Whole Foods to bring another cheese back to the family (sorry, The Cheese Shop in Beverly Hills is just too darned far). Do keep in mind two things about this book. One, it is a cheese primer, not the bible of all things cheese. Use it to pique your curiousity and to get ideas. Two, taste is subjective and just because a cheese expert likes something does not mean you will (and vice versa). Take Taleggio and Oka. Mr. Jenkins finds Taleggio to be sublime and meaty. I find it to be stinky and bad tasting. Mr. Jenkins finds Oka to be stinky and mediocre. I think it rocks (my wife does find it stinky, though--okay it's a bit stinky but it tastes really good). He's also dismissive of Mimolette while my whole family loves it. Not a ding against Mr. Jenkins, though, because I would not have tried Mimolette if his book had not inspired me to try everything. Just remember to take his subjective opinions with a grain of salt and you will be fine.

5-0 out of 5 stars What have you got against Steven? This is a GREAT book!
Evidently the reviewer whose words are displayed below has something personal against Steven Jenkins. What's the deal with that? No one in their right mind who knows and loves cheese would ever feel that way about this fabulous book. In any case, be advised that the reviewer below is flat-out wrong on almost all of the errors he cites from the Cheese Primer. I repeat: they do not exist! Not only is the cheese in the picture on page 116 indeed Compte (one of the said reviewer's "favorite" errors), but for it to be msitaken for Grand Cru Emmenthal is not only a careless, but utterly misinformed remark. As for the cheeses the anonymous reviewer (too ashamed to reveal his name!) describes as "boring" and "mundane", their very appeal lies in their ability to intensify and flourish as time goes by. Perhaps someone doesn't have the patience to wait until his cheese have arrived at the appropriate age.

When determining the quality of fine cheese, why take the word of an anonymous reviewer rather than someone who ahs obviously worked with cheese for more than 30 years, and has travelled all over the world simply to examine it like Steven Jenkins has?! Perhaps if this reviewer's name were confident enough about his opinions to post his name, one might feel more confidence in his review; also, we Amazon shoppers could judge his credibilty for ourselves.

In any case, Steven Jenkins' Cheese Primer, to these eyes (and nose, and most importantly, taste buds)seems to be refreshingly lucid, awesomely comprehenseive and chock-full of fromage jewels from anywhere and everywhere. A good buy! ... Read more

4. French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France
by Tomoko Yamada, Yohei Maruyama, Kazuko Masui
list price: $20.00
our price: $14.00
(price subject to change: see help)
Asin: 0789410702
Catlog: Book (2000-10-01)
Publisher: DK Publishing Inc
Sales Rank: 10684
Average Customer Review: 4.73 out of 5 stars
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Book Description

A mouth-watering guide to more than 350 cheeses from every region of France, this definitive reference captures a vast array of savory fromages. Designed for both amateur enthusiasts and serious gourmets, this easy-to-use book enables readers to appreciate the flavors and the process of cheesemaking. Organized alphabetically, each cheese, its seasonal availability, regional origin, and properties are described concisely and clearly. Accompanying the entries are invaluable photographs of the cheese in its various states, both outward bulk and sliced through, for easy identification. In addition, every listing offers wine recommendations by international connoisseurs Robert and Isabelle Vifian, and includes tips for storing, serving, and sampling. To meet the needs of vacationing Epicureans who wish to truly taste the flavors of France, a detailed region-by-region listing of cheese producers, shops, and markets is featured. Additional chapters focus on the origins and history of French cheese, and follow the cheesemaking cycle throughout the year. A special glossary of French terminology related to cheese and its production is included. From recognizing more than a dozen blue cheeses to enjoying fromage frais, this book is an ideal quick reference to selecting and identifying French cheeses at home, in your local cheese shop, or, better yet, while traveling in France. ... Read more

Reviews (11)

5-0 out of 5 stars Not just a handbook - a cultural record
French and Italian cheese experts are not easily impressed but here is a book that even they are getting excited about. The quality of the photography and reproduction are unsurpassed and is complemented by the expertise displayed in the content and presentation of the accompanying information. This is not just a hand-book, it is an historical and cultural record. If the bureaucrats have there way, then the export of most of these unpasteurised cheeses will be banned so, for those of you who love real cheese but cannot get to Europe to eat the ones they make there, buy this book and drool!

4-0 out of 5 stars A handbook. Beautiful and informative, but hard to use.
If you know something about French Cheese, and don't mind poring through the whole book to search out generic information, such as the basic cheesemaking processes, you will find this book rewarding. If you are looking for an introduction and recommendations for where to start, this book won't help. The photos are beautiful, and the desriptions of the individual cheeses are very authoritative and complete. But, the bewildering array of cheeses in this book will not help you much as you stand before the cheese counter in the better French supermarkets or your favorite fromagerie trying to choose which of the 500 or so cheeses to eat with today's meals.

After living in France for three months, I now can appreciate what this book offers. But, in addition to the "field guide" type of descriptions, I would have appreciated some help in learning how to buy and store cheese (such as why the softer cheeses should be stored on a bed of straw in the shops).

There are delightful snippets of information included, or should I say buried, throughout the book, and the photos are truly wonderful. But, for anyone getting started, I would choose a book such as "Cheese Primer" by Steven Jenkins.

4-0 out of 5 stars For reference more than "reading"
Living in France, I am always making the acquaintance of cheeses I had never before known existed. I always scurry to find this book, and look up the tasty morcel I've just consumed. It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time. Put it on your shelf next to your dictionary and thesaurus; it's that useful!

4-0 out of 5 stars A great reference
As mentioned in previous reviews, this book does a great job of referencing hundreds of cheeses from France, providing photographs, descriptions, and wine recommendations. In these areas, it does a fantastic job. I've learned a lot reading it and I can't wait to take it with me on my next trip to France.

I wish the book gave more guidance on the tastes of the different cheeses and how you might select them. For example, if I like Brie and wanted to try a different nice mellow soft cheese, what might be recommended? This book isn't organized to help answer questions like that.

Overall, an important book for anybody serious about cheese.

5-0 out of 5 stars WOW
I collect field guides and what attracts me to some is the clever layout and design. This volume is in a class by itself. And the text was so informative that i could not put it dowm.
Should receive 6 stars out of 5. ... Read more

5. The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
by Bruce Weinstein
list price: $16.00
our price: $10.88
(price subject to change: see help)
Asin: 0688161499
Catlog: Book (1999-06-02)
Publisher: Morrow Cookbooks
Sales Rank: 2528
Average Customer Review: 4.61 out of 5 stars
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Book Description

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

... Read more

Reviews (44)

5-0 out of 5 stars The Ultimate Addictive Ice Cream Book
I don't usually share my thoughts about cookbooks that I buy, but I have to say that this book is truly addictive. When I first started making the ice creams in the book I stuck to the recipes that didn't require eggs. The author calls them Philadelphia style, but my family calls them delicious. All the ingredients called for are fresh. Fresh berries, fresh peaches, fresh cream. I like it that the strawberry ice cream requires so few ingredients. But my husband grew up eating frozen custard so I decided to try a few of the recipes that required a little more cooking. Beat the eggs, add the sugar, beat in some flour or cornstarch to help thicken the custard, heat the milk - it scared me at first, I'm not a great cook. But I did it. The custard was rich and smooth. Then came the fresh fruit. We're totally addicted. And it's nice knowing that there's nothing artificial going into our ice cream and frozen custards. I also like the fact that all the eggs we eat are being cooked first. After reading a few of the reviews here, I decided to try an experiment. So many people said they were staying away from the odd flavors, so I made some - sweet potato and green tea. We're hooked. They're so good. Someone else said you shouldn't add flour to ice. I made the mint ice cream recipe from this book without adding the cornstarch as the recipe called for. The ice cream was icy, grainy is what my husband called it. So I made it again just as the recipe required and it was perfect and has become an instant staple in our freezer.

5-0 out of 5 stars Diverse array of recipes - something for everyone!
I just got my new ice cream maker and I purchased this book and the book "Gelato!" to get started. I found this book to be my favorite of the two. It is fairly straightforward and no-frills, and it's not the type of book to sit and read in an armchair ("Gelato!" is that type of book, with a history of Gelato making and rich text and accompanying photos). But this book has several recipes (rich to not-as-rich) for the basic flavors, and offers several variations on most of the recipes (such as grapefruit-kiwi sorbet after the main recipe for grapefruit sorbet).

Most of the recipes appear to be very easy to follow. If there is a complicated recipe, it's good bet he offers a simpler one for the same flavor, with a clear description of what the differences in your final product are likely to be. I haven't used my machine that much yet, but I have found the recipes I have tried from this book to be easy to make, with delicious results. It doesn't offer gelato recipes, but has many many ice cream, sorbet and frozen yogurt recipes. I think it will be a very useful companion to anyone's ice cream making at home.

5-0 out of 5 stars Icy delight
Very few commercial ice creams can stand up to homemade. Oh, I know. I have my commercial favorites too. When you make your own, however, you're in control of everything. Too sweet? Cut down the sugar a little. Too rich? Substitute half and half or milk for some of the cream. You want a flavor that doesn't come in the stores? Then it's time to bite the bullet and make your own.

You'll find details on ice cream machines in this book, as well as the differences between (and pros and cons of) ice cream made with and without eggs, details on flavoring ice creams, and tips for making "mix-ins" (cookies, crackers, etc.) that'll stay crunchy longer. You'll even find three recipes for ice cream cones in here!

This cookbook packs a lot of punch into a surprisingly small amount of space. Let's use Pumpkin Ice Cream as an example. Below it you have four variations listed: Pumpkin Pie Ice Cream, Pumpkin Raisin Ice Cream, Pumpkin Rum Ice Cream, and Pumpkin Seed Ice Cream. Mr. Weinstein could have done this a number of ways. He could have printed up a new recipe for each variation. He could have left them out entirely. Or he could have put the traditional paragraph of "oh, and you could try adding this, and this, or this." In the first case you pay more for a cookbook that could have been smaller. In the middle case, we would have been bereft of many extra fantastic recipes. In the last case, when we sat down to pick a recipe and make out our grocery list, we would have failed to read the last paragraph, and we'd eternally find ourselves saying "Oh, next time," without ever making the variations. So this is PERFECT. I wish more cookbooks did this. The variations are 1-3 sentence quick directions, but easy to pick out and implement. They're also listed as individual recipes in the index, so you won't have trouble finding them if you lose them.

You'll find a fantastic array of flavors. Apple Butter Ice Cream, for instance. Avocado Ice Cream, with a Gazpacho recipe to accompany it--I guess you can eat ice cream for dinner! The Banana Ice Cream and the Banana Ice Cream Philadelphia Style (no eggs) come with a stunning array of variations. When Mr. Weinstein suggests Bubble Gum Ice Cream, he even provides the toll-free number of a company that sells bubble gum flavoring! Now that's service for you. The book also includes sorbets, granitas, toppings, and ice cream drinks.

In all, this is the best ice cream book I've ever laid my hands on, and we have at least four such cookbooks. Mr. Weinstein has created a true treasure of ice cream creation, and deserves no less than a full five stars for his glorious work.

5-0 out of 5 stars still the best ice cream book ev er
i've had this book for three years and it's the only ice cream book i ever use. i have others including ben and jerry's, but so many of ben and jerry's recipes use raw eggs which is not safe. and they don't give alternative ways to cook them. mr weinstein on the other hand, cooks all of the eggs that go into his custard based ice creams and that's important. but weinstein also has recipes for ice cream without eggs which are just as rich and delicious. i've bought this book for everyone i know with an ice cream maker and i've bought it along with an ice cream maker as a gift for friends that don't have either one. i guess i'm not alone - just read the rest of the reviews here, when i say the i think this is the best and only ice cream book for sale worth having.

5-0 out of 5 stars Great variety of recipes
I own this book and Ben and Jerry's and I like them both. However, this one is my favorite because it is more comprehensive. It is also nicely organized by recipe. Many flavors will have recipe variations listed below the main recipe. The Ben and Jerry's book is quite old and only has a few of their popular flavors which are listed under generic names and not the names sold in stores. If I did it over again, I would save some money and only get this book. ... Read more

6. Home Cheese Making: Recipes for 75 Homemade Cheeses
by Ricki Carroll, Laura Werlin
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 1580174647
Catlog: Book (2002-10-01)
Publisher: Storey Books
Sales Rank: 6905
Average Customer Review: 3 out of 5 stars
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Book Description

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

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 crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more. ... Read more

Reviews (7)

1-0 out of 5 stars Disapointing
Now that I can finally make a decent cheese I'm amazed at how the instructions are confusing and at times missing necessary information. (E.g. how much mold to add to the milk). I feel like my lack of early success due to relying on this book almost put me off from cheesemaking altogether. She never gives a good overall picture of how things should look or feel. (...)

4-0 out of 5 stars I think is a wonderful book
I am very disapointed to read a negative comment about this book of Ricki Carroll, because being myself a dairy microbiologist and working everyday with cheeses, as Mrs. Carroll, I really find her book a great reference for anyone who wants to start making cheese from home from the very begining, or even for proffesionals to clarify some general concepts. You will find in this book good and precise explanations about a difficult topic, not always easy to explain, what she masters well. Is an affordable book for anyone interested in making our own cheese.

5-0 out of 5 stars One of life's greatest pleasures
I have read this book very carefully from cover to cover and find the information very accurate and easy to follow. It takes you in a very easy step by step manner through this most ancient art. Start small by trying the easiest recipes and making the cheeses you like and then as you start to become better, you can slowly try your own little variations.

Using this book, I have made Cheddars, Goudas and even Blue cheese that has won my Bed and Breakfast quite a reputation.

Find out a little bit about the cheeses I make by visiting

2-0 out of 5 stars Very confusing, but nice recipes.
Quite a few recipes, many good, but as a prior reviewer stated, this book is confusing, especially with the hard cheeses. If you have never done this before, try a beginner's book like the one by Shane Sokol. That one has fewer recipes, but is wonderful for the beginner.

1-0 out of 5 stars Not worth it at all
This book is so impractical, I'm very glad I didn't pay for it. A very essential part of making hard cheese is a means to provide pressure, a press. This author refers to the use of different pounds of pressure, but gives little or no advice on how to achieve that pressure. For instance, she'll say, "20 pounds of pressure for 30 minutes". How??

There is a primitive diagram of a cheese press that involves the use of a tree stump, but no real directions. It's very frustrating. The recipes are OK, but I'm sure you could find similar recipes elsewhere. This book is a waste of time if you're just starting out. ... Read more

7. Williams-Sonoma Collection: Ice Cream (Williams Sonoma Collection)
by Mary Goodbody
list price: $16.95
our price: $11.87
(price subject to change: see help)
Asin: 0743243676
Catlog: Book (2003-05-12)
Publisher: Free Press
Sales Rank: 9882
Average Customer Review: 4 out of 5 stars
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Book Description

Vanilla, strawberry, chocolate, coffee: Everyone has a favorite flavor of ice cream. As a simple treat on a hot summer afternoon or an elegant finish to a special meal, ice cream is a versatile dessert that is delightfully easy to make at home.

Williams-Sonoma Collection Ice Cream offers more than 40 recipes for rich ice creams, tangy sorbets, and flavorful granitas. When delicious combinations of ingredients -- fresh cream, fruit at its peak of ripeness, fine-quality chocolate -- are combined and frozen in an ice-cream maker, the results are always sublime. From the crunch of ice creams made with candy, cookies, or nuts to those as smooth as caramel, there are plenty of irresistible choices inside these pages. In addition, an entire chapter devoted to more elaborate ice cream dishes will inspire you to use your favorite flavors to make impressive frozen desserts.

Tempting, full-color photographs of each ice cream make it easy to decide which one to prepare, and photographic side notes highlight essential ingredients and techniques, making Ice Cream more than just a fine collection of recipes. A comprehensive basics section and a detailed glossary will also provide you with everything you need to know to make delicious homemade ice cream your new favorite dessert.

From a scoop of creamy, old-fashioned ice cream to a dish of sweet sorbet or a spoonful of rich gelato -- iced desserts are a refreshing way to enjoy an infinite array of wonderful, sweet flavors.

Williams-Sonoma Collection Ice Cream offers more than 40 easy-to-follow recipes that allow you to make all-time favorites as well as delicious new flavors. Whether you crave an irresistibly rich chocolate-hazelnut gelato, a light and tangy lemon sorbet, or the best vanilla ice cream you have ever tasted, the recipes inside will inspire you to serve ice cream for any occasion. This vividly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.

"Once you have sampled the flavors inside, you will realize that homemade ice cream is simply the best there is!" ... Read more

Reviews (3)

2-0 out of 5 stars For photography, 10. For recipes, 2. Not the best book!
I bought a Krups ice cream machine two summers ago at Williams Sonoma along with The Ultimate Ice Cream Book by Bruce Weinstein. This year, I purchased this book in the Williams Sonoma series and it's just not as complete as Weinstein's book. Williams Sonoma did a wonderful job on the photography and Ms Goodbody's recipes are fine, but for my money, The Ultimate Ice Cream Book has this one beat.

5-0 out of 5 stars Perfect Ice Cream
I bought an electric ice cream maker by GE at the store and had nothing but disasterous experiences with the recipes that came with it. In an attempt to try to get some use out of my investment I bought this book. Unlike the standard ice cream books it has many fruit recipes . My favorite, the one for blueberry ice cream, is always a hit because it has such an intense flavor and vibrant color.

I also especially like the fact that the book includes a recipe for peppermint ice cream since that recipe has been hard for me to find.

Overall the recipes work very well, the pictures are beautiful, and the instructions are easy to read. There is quite a selection of recipes in terms of time too. Many of the quick recipes do not involve egg (they involve milk and half&half instead) so they are faster than the others without the potential risk of tasting like scrambled egg if you do them wrong.

5-0 out of 5 stars Creamy Goodness
120 pages of rich colorful vibrant jump-off-the-page mouth-watering ice cream. Also including, but not limited to traditional sherbets, shakes and sorbet. Contains all the reliable recipes you'll ever need with simple step-by-step directions (complete with inventive options to please anyone's individual taste buds). From the standards like chocolate and mint chip, to peach and vanilla with all kinds of incredible mix-ins. Got a slightly "off" batch of cookies - throw it in your homemade ice cream and see what happens. This book proves that you don't have to be a pro to make some good old fashioned ice cream... make any dessert occasion just a little bit sweeter. Williams-Sonoma has a great collection of cook books (Breads, Salads, Pastas, Desserts, Soups, Vegatable, etc) - all are equally impressive with wonderful photography and easy instructions. A beautiful book. ... Read more

8. The Cheese Plate
list price: $32.50
our price: $20.47
(price subject to change: see help)
Asin: 0609604961
Catlog: Book (2002-03-05)
Publisher: Clarkson Potter
Sales Rank: 5941
Average Customer Review: 4 out of 5 stars
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Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaurant, provides real help. The Cheese Plate, written with David Gibbons, offers introduction to the world's cheese repertoires, cheese manufacturing and finishing methods, how to choose cheese and pair it with wine and other foods, and more--all of which is sensibly and accessibly presented. Without attempting a comprehensive investigation, McCalman nonetheless touches all the necessary bases, providing just the right blend of fundamental and sophisticated counsel.

Beginning with chapters that explore cheese creation--a fascinating partnership of animal, terroir (place of origin), and skills honed over the millennia--the book then provides succinct buying, storing, and serving advice. (Buying rule No. 1: cultivate a cheese monger.) Here and throughout, McCalman offers a wealth of diverse investigations like the Seven Degrees of Ripeness (1, too young; 4, peak; 7, "fuggedaboudit") and Is Shrink-Wrapping Bad for Cheese? (yes, cheese must breath); he also provides informative asides on cheese makers like Britain's famed Neal's Yard Dairy, plus cheese-plate blueprints for breakfast, lunch, and dinner. A final section profiles McCalman's favorite cheeses, country by country. With color photos, a glossary, and list of resources, the book is an exemplary place to begin or further a cheese-at-home education. --Arthur Boehm ... Read more

Reviews (6)

5-0 out of 5 stars Excellent guide!
My husband and I have been to both Picholine and Artisanal and am very happy to have this book. Every page has an interesting tidbit about cheese. We used it yesterday to help select cheeses to go with some very special red wines. Highly recommended.

5-0 out of 5 stars Very informative
My husband and I liked this book very much. As a reviewer below notes, it is *loaded* with information. It is well written and fun to read.(It is also fairly sparsely illustrated, so the calling it a coffee table book - as one reviewer does - seems pretty far off the mark).

3-0 out of 5 stars Coffee table cheese book
Nothing earth shattering in here, but a pretty book, full of accurate cheese data. If you're intimidated by cheese (is anyone intimidated by cheese?), this book is a good way to cram for the next exam.

1-0 out of 5 stars What about the non europeon and American cheeses
I found this book quite informative when it came to the old and tested cheeses, however there are a lot of excellent cheeses which are beeing made in Australia and New Zealand which can easily compare to the tastes coming out of the US and europe.

Except for this oversight I find this an excellent book

5-0 out of 5 stars Perfect Aid to All Levels of Fromager
Masterpiece of a work on cheese. Eight sections guide one through about all there is to know about the subject from a maitre fromager, cheese master.

The sections begin with a history of the subject, then proceeding into a needful discussion of the difference between "artisanal" (handmade) versus "process" cheeses. Chapter Three breaksdown the steps in cheese making.

Chapter Four is a most profitable read, How to buy, store and serve various kinds of cheeses. Neat features here are "How Much? Per-Person Serving" Calculator and "How to Detach A Stuck Wrapper."

Section Five gets us where we want to grow, Tasting. It is remarkably similar to wine tasting, with descriptors such as color, modifiers, density, texture, flavor, and subjective elements.

Chapters Six and Seven are the meat of the book: Cheese Pairings and The Cheese Course. Here we learn to put all learned to use at the menu stage, be it appetizer, last course, or whole course itself. Here are practical suggestions with different settings and differing levels of expertise suggested.

Finally, a tour of the world of cheese, country by country with the author's assessment provided. What I really appreciate here is the addition of "Recommended Pairings" and "Similar Cheeses" .

This well done book will enhance anyone's delving into the world of fromage, with this expert guide moving us into new areas of exploration. ... Read more

9. Gelato!: Italian Ice Cream, Sorbetti & Granite
by Pamela Sheldon Johns, Joyce Oudkerk-Pool
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 1580081975
Catlog: Book (2000-05-01)
Publisher: Ten Speed Press
Sales Rank: 27845
Average Customer Review: 3.86 out of 5 stars
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Reviews (7)

1-0 out of 5 stars no previews!
I don't know about anyone else, but I NEVER buy a cookbook sight unseen, and as this publisher chooses to hide the recipes from the public, I can only assume she/he knows that they are not up to the competition here! With the plethora of cookbooks today, there are a lot of stinkers (c'mon, haven't you been burned too?)so if I can't check the book out, either from a library or online, I will not buy it (and I buy an average of 10 cookbooks a year)

5-0 out of 5 stars The best book of the wold!
The best book of the wold is reteen by Amber.Stein she is a chef that lives in New York USA.She cooks whith her bother and thay make the best treats in the wold thats wy me and my sitter hope we can be like her and her bother someday and make great treats to.We make her treats then we sale them to people on are block (Eddon street) we hope that we will be abele to sale to people all around the wold and become a great chef to.I wish that I coude go to Sanfriceco and sale so we can make a foten and open a store in Melvindale than wene we sale out there we will fly to New York city and open a store but tell stay open in melvindale if we make enof money we will open a resteront in Ohio then will will saty open in till we have to hire a new people to run the stores and resteront that is what Amber whanted to do in two years she will be 40 and her bother will be 45 so maybe I can take over the store in new york city my mom said never give up hope my mom is 35 so she has bine ther a lot of dreams in her life and many dreams had not drind out but I have one dream and one dream only is to be a treat chef the greatist of the wold and be my self.

3-0 out of 5 stars Decent and mouthwatering.
I thought the recipes looked and sounded awesome but when it came to making them, the recipes were not made for everyone. Alot of the ingredients are hard to find, or expensive, unless you live in a large city. The recipes I tried turned out great and were big hits.

3-0 out of 5 stars Very pretty and glossy, but lacking in some basics
I was very excited to get my first ice cream maker. I ordered this book, as well as Bruce Weinstein's "The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More". While this book does a wonderful job of describing how Italians have made gelato, and the art and science involved, the recipes can be complicated and a little obscure. For example, she lists a prickly cactus pear sorbetto (the cactus has it's own lenghty preparation - if you can even find the stuff!), but there is no recipe for chocolate gelato or sorbet. (There is one for chocolate-hazelnut gelato, so it can be adapted). I like the inclusion of the more obscure varieties, but not at the expense of the basics.

It is a beautifully photographed and presented book, and would actually look quite good on the coffee table, or make an informative read outside the kitchen. However, I'm a little afraid to actually bring in into the kitchen, for fear of messing it up!

After my first 4 batches, I prefer Weinstein's book for variety, and for many flavors he offers more than one recipe so I can choose which level of complexity I want in the preparation. I haven't made enough batches to comment yet on how the final products came out, but thus far I am inspired to try more from Weinstein's book. I can relax and read this book while I eat my frozen treats.

5-0 out of 5 stars Ice Cream Maker and Enthusiasm Required!
This is a wonderful gift for ice-cream lovers (and we all know at least one!). Readers do not need an interest in Italian cuisine to appreciate the delicious recipes found in this book. A home ice cream makers is required but this does not mean the recipes are hard. On the contrary, I found the recipes to be very simple and easy to follow. And while waiting for the ice cream to finish, readers can browse the moth watering color photos! The end result is a pure, creamy and rich ice cream that is unrivaled by any store bought brand. ... Read more

10. Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese]
by Nikki Goldbeck, David Goldbeck
list price: $18.95
our price: $16.11
(price subject to change: see help)
Asin: 1886101094
Catlog: Book (2001-09-23)
Publisher: Ceres Press
Sales Rank: 85062
Average Customer Review: 4.67 out of 5 stars
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Book Description

This new Goldbeck cookbook features a little-known, age-old food with remarkable health and culinary benefits. The food, often called yogurt cheese or laban has been renamed Yochee by the authors. Yochee will be of particular interest to those concerned with calories, fat, calcium and the lacose intolerant. And creative cooks have a new food to play with. Yochee is made by simply allowing the liquid from yogurt to drain in a straining device. No special apparatus is needed - although the book inludes a resource for obtaining specially designed strainers. As the authors say "if you can use a spoon you can make YoChee. Gravity does all the work."

Non-cooks can use YoChee as a substitutte for high-fat spreads such as butter or as a substitute for mayonasie in sandwich spreads; cooks will discover remarkable renditions of familiar(formerly fatty)dishes that can be made with it. How about non-fat, CREAMY, soups, sauces and salad dressings?

The book's 275 recipes include every course and nutritional analysis. In the hands of the Goldbecks YoChee is reborn as a valuable 21st century food with remarkable cooking and health benefits. ... Read more

Reviews (3)

4-0 out of 5 stars Good Information Even If You're a Meat Eater
Well organized with good menu selections, the Goldbecks make sure you know they want you to become a vegetarian. I have found the most useful recipes to be the appetizers and desserts, where coincidently, you can usually find the highest fat conventional items! Also, the OneEggLess recipe notes are splendid. The omlette is delicious and tastes even better with some pico de gallo or hot sauce!

The entrees, heavy on tofu and other soy protein, are somewhat repetitive, but they give lots of options for "making your own" recipes off of their bases. I'm sure they'd be appalled that I've converted some of their vegetarian/vegan recipes to include chicken, pork and lean beef, but yogurt cheese is as advertised, a very useful and healthy product. We eat a lot of tofu and miso already in our diets (we eat Asian style about 4 times a week) so I didn't feel the need to up my soy intake any further. I do make sure I use organic, non-GMO (genetically modified) soy products.

The Goldbergs also stress adding the veggies in their book, as well as in their other book, The Healthiest Diet in the World. They have a good point, and I really like their ideas.

I make yogurt cheese with a Donvier Deluxe Yogurt Cheese Maker rather that the strainer or funnel method. You can "set it and forget it" in the fridge overnight, and yes indeed, if you can use a spoon, you *can* make yogurt cheese.

I like using my own homemade yogurt, IMO it tastes worlds better than even organic store bought. I use a 1 quart Salton idiot-proof yogurt maker. I make it with organic 1% milk for a just a hint of fat for taste. Sometimes I "cut" the 1% with some Nonfat. I use the Yogourmet starter that I get at my natural foods store every third batch, using 1/2 c of made yogurt the other times.

We started using yogurt cheese in addition to adding flax to our diet to help reduce our cholesterol/saturated fat. We'll see how that works out. In the meantime, our food tastes great and we're packing in the nutrients, getting "creamy" yummy stuff, and all the while cutting fat. My kinda cookin' :D

5-0 out of 5 stars YoChee gives foods that melt-in-your-mouth sensation.

I love "Eat Well The YoChee Way" guide and 275 recipes book. Along with being professionally written, organized, and easy to use; it is very informative.

I am extremely lactose intolerance and I have no problems eating YoChee. I love the creamy sauces and silky desserts which I was unable to eat before. YoChee really does have the pleasurable mouthfeel of high fat foods. The only problem I have is keeping enough YoChee handy to make all these wonderful healthy foods possible. I am culinary challenged and still find these recipes easy to put together. They range from the simple no cook recipes to the more elaborate elegant dinning recipes. Talk about easy to make, I have started buying yogurt by the case. YoChee is so versatile, I no longer have the need to use mayo, sour cream, cream cheese or butter in recipes. Even my 7 year old son loves YoChee; douse veggies and he asks for seconds. It's a fun way for him to get his daily protein and calcium, and don't forget the positive cancer fighting properties that eating yogurt claims.

I can't say enough great things about this book. I want to thank the Goldbeck's personally for the introduction of YoChee as it has made my diet more healthy. Everyone can use more calcium in their diet. I challenge you to receive the renowned benefits of yogurt by adding YoChee to your diet.

The Goldberk's personal customer service is also outstanding.

5-0 out of 5 stars If you're not familiar with YoChee, educate yourself NOW!
YoChee is the result of straining plain yogurt of its liquid, resulting in a cream cheese-like food, but is much healthier, more versatile and more delicious than cream cheese, sour cream or mayo. The authors explain the easy process of making YoChee as well as provide numerous kithen-tested recipes for everything from dips and salad dressings to cooked entrees and desserts. You will be amazed at how versatile this food is, as well as how sinful it tastes simply on a toasted bagel. This book is perfect for those people who are looking to be more creative in the kitchen and crave more healthy (but less boring) recipes, as well as those on strict medical diets who are looking for tastier healthy food. Thanks to the Goldbecks, I have become a complete YoChee convert! ... Read more

11. The World Encyclopedia of Cheese: A Guide to the World's Cheese With a Feast of International Dishes
by Juliet Harbutt
list price: $35.00
our price: $35.00
(price subject to change: see help)
Asin: 0754809927
Catlog: Book (2002-06)
Publisher: Lorenz Books
Sales Rank: 183351
Average Customer Review: 4.5 out of 5 stars
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Book Description

Cheese is a vital component of the diets of people all over the world.With the recent revival of interest in traditional cheese making methods and the nurturing of rare breeds of cattle, there is now an even greater number of varieties to discover and appreciate than ever before.this all-encompassing guide to cheese provides all the necessary information on how to buy cheese,Prepare it for eating and cooking, serve it and store it.Over 500 color photographs illustrate the recipes, which range from hearty Mexican Tacos to elegant Mozzarella in Carouse, chicken Cordon Bleu to Velvety Cheesecake.Cheese lovers everywhere will find this combination of reference and recipe book a necessary addition to their kitchen library. ... Read more

Reviews (4)

5-0 out of 5 stars Comprehensive and useful
I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.

It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.

Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.

Buy this book and take time to enjoy it!

3-0 out of 5 stars Lovely but Limited
This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

5-0 out of 5 stars Cheese saves the day
Cheese has been something of a passion of mine for the last few decades and this incredible guide was recommended by my friend Antony, who is a professional cheese-cutter.
I has all the favourites here Stilton, Chedder, Parmigiano, etc. and quite a few that i have never heard before, like the goat's cheese Fern Britten, and yak's milk variety Jamieolivertwat derived from Mongolia. It makes one hungry just seeing the descriptions and yearn for a scratch and sniff version! enjoy!!

5-0 out of 5 stars A very clear reference on cheese with excellent recipes.
My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens of different cheeses. So you can imagine how pleased I was to find this book.

When I purchased it I was pleasantly surprised, as not all authors get the complete facts or seem to get their information from only one or two sources. However Juliet Harbutt has done her homework on this book. It clearly explains the cheesemaking process in a manner easily understood by almost anyone. She manages to bring some technical aspects, such as what happens to fat molecules during the cheesemaking process, to an understandable level. Ms Harbutt also gives clear descriptions of various cheeses from around the world.

In addition, Roz Denny has created some fabulous recipes to accompany the cheeses you will find in this book. Mouth watering photos, and the recipes are good, too!

There are several great books about cheese on the market. Some cover more cheeses, some are technical, but if you are serious about cheese this is one book that needs to be on your shelf. It will help round out your knowledge of this wonderful food. ... Read more

12. Raclette (Quick & Easy)
by Claudia Schmidt
list price: $8.95
our price: $8.95
(price subject to change: see help)
Asin: 1930603703
Catlog: Book (2003-04-01)
Publisher: Silverback Books
Sales Rank: 5823
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Book Description

Raclette celebrates this Swiss-style favorite of melted cheese served with breads, meats, and vegetables.This book provides basic information regarding tools, techniques, ingredients and serving suggestions.

A must have for all cheese lovers! ... Read more

13. The Book Of Yogurt
by Sonia Uvezian
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 0880016515
Catlog: Book (1999-08-25)
Publisher: Ecco
Sales Rank: 15610
Average Customer Review: 4.5 out of 5 stars
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Book Description

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. 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. ... Read more

Reviews (6)

3-0 out of 5 stars Where's the nutritional breakdown?
Yes, there are a lot of recipies, but for some of us learning to incorporate more yogurt into our diet and learning how to substitute yogurt for higher fat/calorie items was the driving point behind this purchase. Be aware that there is NO calorie or nutritional breakdown for the recipies. For me, that means it is an interesting read, but I will be reluctant to use the recipies until I plug all of the ingredients into a nutritional program. This is something I feel the author or publisher should have done.

5-0 out of 5 stars Yummy and a wide variety of recipes
The author discusses the history of yogurt, explains how yogurt is made and then provides a wide variety of recipes using yogurt.

The recipes are very easy to follow, use common household ingredients, and turn out great. Every meal has turned out great.


4-0 out of 5 stars Wish there were pictures!
I am Lactose intolerant, but I love creamy food and need calcium. It had very nice, easy recipes. Expanded my creativity with the homemade yogurt I made. The book is intended for people who are comfortable in the kitchen. It is not a beginner's book because you need to be familiar with cooking terms such as deglaze, julienne, reduce, etc. Some of the food seemed strange to me, mostly middle eastern and eastern european, but I like to try new things and it gave me a guide to how to substitute yogurt for sour cream and mayo in my own recipes.

5-0 out of 5 stars A gold mine! Should be a best seller!
I was delighted to see this definitive volume on yogurt cookery back in print. It is said that a cookbook is worth its price if it contains one really good recipe. I have already tried well over a hundred recipes from this book, and the results have been fantastic. Here are some of my favorites:

Feta and Cream Cheese Spread with Garlic and Herbs (although this recipe has been passed off as Armenian, Egyptian, Turkish, or Russian, it is actually Uvezian's own invention and one of the best cheese spreads I've ever had); Mushroom Dip (absolutely first-rate!); Zucchini-Cheese Turnovers (great with drinks or as an accompaniment to soup or salad); Persian Chilled Yogurt and Cucumber Soup with Hard-Cooked Eggs, Walnuts, Scallions, and Dill (ideal for a hot summer day); Cream of Pumpkin Soup with Sherry (wonderful hot or cold); Hungarian Chilled Cherry Soup (a splendid introduction to a summer meal); Spanish Vegetable and Seafood Salad (a perfect candidate for a summer luncheon); Czechoslovakian Omelet with Cranberries (delightfully original); Viennese Spinach-Cheese Soufflé Roll (elegant enough for company); Mexican Chicken Enchiladas (will please your palate as well as your purse); Cornish Hens in Mushroom, Tomato, and Wine Sauce (surprisingly simple to prepare); Veal Scallops with Apples (as delicious as it is uncomplicated); Meat and Eggplant Served with Yogurt Sauce with Garlic and Pine Nuts (pure bliss for eggplant lovers); Colombian Potatoes with Spiced Tomato, Onion, and Cheese Sauce (the sauce is also very good over cauliflower and zucchini); Avocado Yogurt Dressing with Garlic and Herbs (a natural with shellfish and tomatoes); Yogurt Crème Chantilly (Uvezian's own creation is a welcome alternative to sweetened whipped cream and a great way to slash calories); Yogurt Muffins (blueberry, banana, and cranberry are all delicious); Florentine Crèpes with Spinach and Mushroom and Cheese Fillings (a stylish entrée for a guest luncheon); German Apple Pancakes (an excellent choice for a leisurely weekend breakfast or brunch); Cheese Blintzes with Cherry Sauce (blintzes can't get much better than this!); Yogurt Lemon Cake (a standout among lemon cakes); Souffléed Cheesecake with Strawberries (utterly sublime!); Middle Eastern Date Cookies (altogether addictive); Frozen Raspberry Yogurt (fabulous!); and Italian Iced Fruit Shake (a taste of heaven on earth).

The success I have had with The Book of Yogurt led me to buy Sonia Uvezian's Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan, which, I must say, is one of the greatest ethnic cookbooks I have ever seen. This inspired volume has provided me with many hours of culinary pleasure as well as much fascinating reading. Not only that, it contains some truly magnificent recipes that make use of yogurt!

5-0 out of 5 stars The best book by far on yogurt
You don't have to love yogurt to love this groundbreaking work, which reflects the originality and professionalism of Uvezian's other cookbooks. There is an excellent introduction by the author's husband, and the recipes are clearly written and yield spectacular results. This eye-opening collection has become one of my all-time favorites. It is a joy to read, to cook from, to give, and to receive. I recommend it wholeheartedly! ... Read more

14. Grilled Cheese: 50 Recipes to Make You Melt
by Marlena Spieler, Sheri Giblin (photographer)
list price: $16.95
our price: $11.53
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Asin: 0811841294
Catlog: Book (2004-07-08)
Publisher: Chronicle Books
Sales Rank: 738
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Book Description

Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook will make anyone stand up and say "cheese!" ... Read more

15. Deviled Eggs: 50 Recipes from Simple to Sassy
by Debbie Moose
list price: $12.95
our price: $12.95
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Asin: 1558322728
Catlog: Book (2004-03-15)
Publisher: Harvard Common Press
Sales Rank: 49347
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16. Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker
by Laura Werlin
list price: $16.95
our price: $11.53
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Asin: 1584793384
Catlog: Book (2004-09-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 1972
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Book Description

Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother's grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents 50 scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there's always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough.

Werlin discusses techniques-nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultrapopular panini machine. Maren Caruso's tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone's cheese dreams. AUTHOR BIO: LAURA WERLIN, who won a 2004 James Beard Award for her book The All American Cheese and Wine Book, is a food journalist and cheese expert whose articles have appeared in Saveur, Cooking Light, and Country Living. In addition to having written two books on cheese, The New American Cheese (2000) and The All American Cheese and Wine Book (2003), Werlin writes a biweekly syndicated column on cheese.

MAREN CARUSO is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Wine and Spirits, Chocolatier, and Taste magazines, and in more than ten books, including Grilling and Barbecuing (STC).
... Read more

17. American Farmstead Cheese: Complete Guide To Making/selling Artisan Cheeses
by Paul Kindsedt, VT Cheese Council, PAUL KINDSTEDT
list price: $40.00
our price: $26.40
(price subject to change: see help)
Asin: 1931498776
Catlog: Book (2005-05-30)
Publisher: Chelsea Green Publishing Company
Sales Rank: 35288
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Book Description

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport— all of which still contribute to the uniqueness of farm cheeses today.

Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
• A fully illustrated guide to basic cheesemaking
• Discussions on the effects of calcium, pH, salt, and moisture on the process
•Ways to ensure safety and quality through sampling and risk reduction
• Methods for analyzing the resulting composition
You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience—both the mistakes and the successes—to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end. ... Read more

18. Fondue It!: 50 Recipes to Dip, Sizzle and Savor
by Silvana Franco, Amanda Heywood, Sylvana Franco
list price: $12.98
our price: $12.98
(price subject to change: see help)
Asin: 0762411570
Catlog: Book (2001-08-01)
Publisher: Courage Books
Sales Rank: 10315
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars I can't wait to get it
I purchased this book for my cousin as a Christmas present this year. I looked at all of the recipes and decieded that I needed a fondue pot! My husband got me the fondue pot, now I must get this book. There is such a variety of things to make in this book from your basic cheese fondue to dishes I hadn't even thought of making in a fondue pot. ... Read more

19. Ice Cream and Iced Desserts: Over 150 Irresistible Ice Cream Treats-From Classic Vanilla to Elegant Bombes and Terrines
by Joanna Farrow, Sara Lewis, Gus Filgate
list price: $35.00
our price: $35.00
(price subject to change: see help)
Asin: 0754805026
Catlog: Book (2000-06-01)
Publisher: Lorenz Books
Sales Rank: 70756
Average Customer Review: 5 out of 5 stars
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Reviews (2)

5-0 out of 5 stars Awesome Ice Cream Book
Wow, this book is totally beautiful. There is a wide range of recipes from simple and basic to complex and decandent. There's basic ice creams, such as coffee and choclate ripple; sorbets and granitas; and various other cold desserts such as strawberry semi-freddo (partially frozen dessert). There is also a good section on garnishing and in one recipe you make a frozen ice bowl with roses in it (look at the cover). All of the instructions are very simple, they include pictures and they are done step-by-step. You can get this book just for the scrumptious looking pictures or if you are looking for a book that will help you impress guests on a warm day,this is it!

5-0 out of 5 stars Lots of wonderful things to do with your ice cream machine
I found this book while browsing the ice cream cookbooks looking for a coconut ice cream recipe and was really impressed with their recipe (nice and tangy with lime juice). This book has lots of interesting recipes for ice creams and iced desserts which go beyond the average ice cream you find in the dairy section such as sorbets, pies, parfaits, tortes, brulees. I like the fact that they have instructions for making Kulfee (Indian Ice Cream) in an ice cream machine (the recipes are geared for the average ice cream machine). The instructions are accompanied with pictures of how to do it for those of us who are cooking "impaired." There are lots of other bits of ice cream history and other facts which will help you make some very wonderful ice desserts. This book is defintely worth the money! ... Read more

20. Cooking With Yogurt: The Complete Cookbook for Indulging With the World's Healthiest Food
by Judith Choate
list price: $11.00
our price: $11.00
(price subject to change: see help)
Asin: 0871135663
Catlog: Book (1994-05-01)
Publisher: Atlantic Monthly Press
Sales Rank: 412810
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