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Most popular at the top

  • The Cheese Handbookby T.A. Layton

    Dover Publications 2015; US$ 4.50

    Informal, enlightening guide by noted gourmet discusses buying, storing, and serving cheese. Includes 100 tasty recipes from around the world, plus fascinating legends, literary references, and historical facts associated with cheese. more...

  • The Egg White Cookbookby Margaret Blackstone; Barbara Leopold

    M. Evans & Company 2005; US$ 14.99

    The egg white is low in carbs, calories, and fat and contains almost all of the protein available in the egg. The 75 recipes cover every meal, also included are surprising uses,facts,and lore, about the incomparable egg. more...

  • The Great Big Cheese Cookbookby Running Press

    Running Press 2010; US$ 24.95

    The Great Big Cheese Cookbook is a delectable look at one of the world?s favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including Cheddar, Gouda, Swiss, Mozzarella, Feta, Gruyère, and many more), this book shows you how to make the most out of every cheese. It contains valuable information about... more...

  • Grilled Cheese Kitchenby Heidi Gibson; Nate Pollak; Antonis Achilleos

    Chronicle Books LLC 2016; US$ 14.99

    Melted cheese between slices of toasted bread?the ultimate in comfort food. This mouthwatering cookbook features 39 grilled cheese recipes created by Heidi Gibson, winner of seven grilled cheese championships and the co-owner (with husband Nate) of the American Grilled Cheese Kitchen in San Francisco. The classic Mousetrap is dripping with three kinds... more...

  • The Guide to West Coast Cheeseby Sasha Davies

    Timber Press 2010; US$ 17.95

    A robust sheep?s milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration of the cows returning to pasture in early spring. A light and cakey goat cheese with notes of pine nuts and Meyer lemons. These are just... more...

  • The New Milksby Dina Cheney

    Atria Books 2016; US$ 22.00 US$ 15.50

    The definitive guide to nondairy milks?the first comprehensive cookbook demystifying milk alternatives?here?s how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking. Got (non-dairy) milk? Whether you?re paleo,... more...

  • One-Hour Cheeseby Claudia Lucero

    Workman Publishing Company 2014; US$ 14.95

    It?s a DIY cook?s dream come true: It?s pizza night, and you?ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate?and yes, you've made all the cheeses on it. Even better?you made them all... more...

  • Yogurt Cookbookby Arto der Haroutunian

    Grub Street Cookery 2007; US$ 17.99

    By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook has been unavailable for almost 20 years. Now re-issued in a glorious four-colour edition with mouth-watering photographs, it offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. The Armenian-born author expands yogurt beyond the narrow limitations... more...

  • Ben & Jerry's Homemade Ice Cream & Dessert Bookby Ben Cohen; Jerry Greenfield; Nancy Stevens

    Workman Publishing Company 2012; US$ 10.95

    With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade... more...

  • Brined Cheesesby A. Y. Tamime

    Wiley 2008; US$ 265.95

    The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and... more...