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Cheese Cooking:     more books (100)

Chevre!: The Goat Cheese Cookbook by Laura Chenel, Linda Siegfried, 1990-06 The Pocket Guide to Cheese by Barbara Ensrud, 1981-06-17 The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington by Sasha Davies, 2010-08-18 Better Homes and Gardens Cooking with Cheese by Editors of Better Homes & Gardens, 1968 The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table by Liz Thorpe, 2009-08-01 Cheese: How to Choose, Serve and Enjoy by Sunset Books, 1986-10 The World Encyclopedia of Cheese by Juliet Harbutt, 2002-05-01 American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kindsedt, 2005-05-30 Williams-Sonoma Cheese: The Definitive Guide to Cooking with Cheese by Georgeanne Brennan, 2011-03-01 Cheese: A Connoisseur's Guide to the World's Best by Max McCalman, David Gibbons, 2005-08-30 Cooking With Cheese by Mettja C. Roate, 1969-01-01 The Cheese Handbook (Hamlyn Cookery) by Bob Farrand, 2001-06-30 The Cheese Handbook; A Guide to the World's Best Cheeses, over 250 Varieties Described, With Recipes by Thomas Arthur Layton, 1974-01 Indian Cooking-Eight-Kerala Cuisine by Students' Academy, 2010-08-22

lists with details

81. Good Cooking Is Gourmet Cooking, Cooking Recipes, Gourmet Cooking Recipes And Wi
    Good cooking Menu cooking Recipes Gourmet Recipes Chicken Wine Cake Shrimp Steak Gourmet cooking, cheese Gourmet Food cheese Gourmet Food Market  
    http://www.goodcooking.com/

82. Good Cooking's American Cheese Guide
    As a chef I use cheese in cooking and as a consumer I eat it. I also think of cheese as more The best way to enjoy each cheese in cooking and snacking.  
    http://www.goodcooking.com/amcheese/amcheese.htm
    
    Extractions: Ahh, the power of Cheese!™ Thanks to The A merican Dairy Association for allowing Good Cooking to reproduce their Cheese appreciation Guide! Limburger Cheese: I ran away from the kitchen every time my mother and father ate it! It was a special treat to them when my grandfather returned from visiting relatives in the Yorkville area of New York City with bricks of the "smelly stuff", as I called it. In fact I didn't like cheese at all, well, except Velveeta! You should see what I eat now, some that put that Limburger smell of my childhood to shame. French and Italian cheeses have long been cherished by the people of those lands and thanks to many factors they are available all over the world these days. In fact most American cheese production copies the methods and techniques of European cheese manufacturing. American cheddar is a good example. Cheddar is a town in England where this firm, yet crumbly, sharp, and slightly salty cheese was born and where its name comes from. Cheddar from all across the United States, whether from Vermont, New York or Oklahoma, derive from this. Blue cheese from Denmark is cloned in Iowa as Maytag Blue. Brie from France is produced in Wisconsin. And so the cheese crumbles across our country. American Dairy Association Here are a few of Good Cooking's favorite American made cheeses.

83. Stonyfield Yogurt - Cooking With Yogurt Cheese
    We re 150 people in Londonderry, NH committed to producing the besttasting, healthiest, udderly natural refrigerated yogurts, frozen yogurts and ice  
    http://www.stonyfield.com/Recipes/CookingWithYogurtCheese.cfm
    
    Extractions: Simply place the filter on the rim of a quart size yogurt container or bowl. Pour the yogurt into the filter. Allow 1 cup of yogurt for every 1/3 cup of yogurt cheese. Place in the refrigerator and allow to drain. Drain for 3 to 12 hours depending on the desired consistency. The longer it drains, the firmer the yogurt cheese will be. Draining overnight will give you a soft cream cheese-like consistency. Yogurt cheese should be stored in the refrigerator and will keep for about a week. Plain yogurt is called for by most recipes but flavored yogurts can be used as long as it contains no fruit or gelatin. Stonyfield Farm yogurts contain no gelatin. Never put yogurt cheese in the food processor and avoid vigorous mixing. For dips and spreads combine ingredients with a spoon or fork. The following recipes are from "EAT WELL the Yogurt Cheese Way" (Ceres Press) by Nikki & David Goldbeck (c)Nikki & David Goldbeck. Spinach-Stuffed Mushrooms

84. Lifehacker - Cooking
    Grilled cheese. READ MORE cooking. grilledcheese.jpg. At the Tips of the Trade weblog, a trick for melting your cheese sandwich through  
    http://www.lifehacker.com/software/cooking/index.php
    
    Extractions: TCDA("cc=pfz; dt"); Ads_kid=0;Ads_bid=0;Ads_xl=0;Ads_yl=0;Ads_xp='';Ads_yp='';Ads_opt=0;Ads_wrd='[KeyWord]';Ads_prf='';Ads_par='';Ads_cnturl='';Ads_sec=0;Ads_channels=''; Geek blogger J Wynia talks about how to apply some personal productivity principles to your grocery shopping and meal planning. Complete with very useful Getting Things Done style index cards. Taking control of your grocery process can result in lower stress at mealtime, less wasted food and money, more space in your cupboard, more variety in your eating and it all can be done with very little effort, starting with dinner tonight. LifeHacking Your Grocery List [J Wynia] At the Tips of the Trade weblog, a trick for melting your cheese sandwich through: Before making a grilled cheese sandwich (or any sandwich that contains cheese), heat both pieces of bread in the pan and then assemble the sandwich with the heated sides of the bread on the inside. This ensures that the cheese will be fully melted when the sandwich is done. Mmmm, cheese.

85. Italian Cooking And Living - Italian Recipes, Italian Food, Olive Oils, Tours, T
    The official site of Italian cooking and Living magazine and tv show Join the Italian cheese Club and begin to receive unique Italian cheeses from  
    http://www.italiancookingandliving.com/cheese/cheese_club.html
    
    Extractions: SEARCH SITE RECIPE ARCHIVE Recipe Archive Appetizers Breads Desserts Eggs Fish Grains Meat Pasta Pizza Poultry Rices Salads Sauces Savory Pies Seafood Soups Vegetables RESTAURANTS Restaurants AK AZ AR CA CO CT DC FL GA IL IN MD MA MI MN MO NJ NM NY NC OH OK OR PA RI TN TX VA WA WI ARUBA CANADA ITALY GOURMET STORES Gourmet Stores AZ CA CO CT DC DE FL GA HI ID IL IN IA KS LA ME MD MA MI MN MO MS NH NJ NY NC OH OK PA RI SC TX UT VT VA WA WI NEWSLETTER Subscribe Now EXCLUSIVE FOR MEMBERS Login Italian Cheese Club Italian Cheese Club Does Mozzarella di Bufala make your heart beat faster? Do you think that a good Gorgonzola makes or breaks a cheese platter? Well, the Italian Cheese Club is perfect for you. Join the Italian Cheese Club and begin to receive unique Italian cheeses from different Italian regions each month. Italy produces more than 1000 types of exquisite cheeses, and only a few are available at your local store. Cheese is always present on any Italian table: now you can be a part of this fantastic tradition. Each month (or every other month) you will receive 2 different types of cheese -some artisanal yet well known, others local rarities. Every selection is carefully chosen exclusively for our Italian Cheese Club by our cheese experts.

86. Cheese Recipes - Recipes With Cheese - World Famous Cheese Recipes
    and cook on low 2 to 2 1/2 hours,stirring once or twice until cheese is Turn into an 8 x 8 square pan that has been sprayed with cooking spray.  
    http://www.worldfamousrecipes.com/cheese-recipes.html
    
    Extractions: @import url( http://www.worldfamousrecipes.com/wp-layout.css ); Submitted by sherry k 2 cups (8 ounce) shredded mild or sharp cheddar cheese 3/4 cup reduced-fat(2%) milk 1 package(3ounce) cream cheese,cut into cubs 1/2 cup(2ounce)crumbled blue cheese 1/4 cup finely chopped onion 1 tablespoon all- purpose flour 1 tablespoon margarine 2 cloves garlic,minced 1/8 teaspoon ground red pepper 4 to 6 drops hot pepper sauce bread sticks and assorted fresh vegetables for dipping combine all ingredients except dippers in slow cooker. cover and cook on low 2 to 2 1/2 hours,stirring once or twice until cheese is melted and smooth.increase heat to high and cook 1 to 1 1/2 hours or until heated through. serve with bread sticks and fresh vegetables. makes 8 Submitted by Susie 4 boneless skinless chicken breast halves 1 can (10-1/2oz) chicken broth 2 c. fresh or frozen broccoli flowerets 2 c. Minute White Rice, uncooked 3/4 lb. (12oz) Velveeta, cut up Heat 1 T. oil in skillet. Add chicken; cook until browned. Remove chicken. Add broth, 1/2 c. water and broccoli; stir. Heat to a boil. Stir in rice and velveeta. Top with chicken; cover. Cook on low heat 5 minutes or until cooked through. Gently stir until velveeta is melted. Serves 4. Submitted by Susie 2 pound package frozen hash browns, partly thawed 2 (10-ounce) cans Cheddar cheese soup 1 (13-ounce) can evaporated milk 1 can French fried onion rings Salt and pepper, to taste In a bowl combine the potatoes, soup, milk, and half of the onion rings. Mix well. Pour the mixture into a greased crock pot. Add the salt and pepper to taste. Cover and cook on Low for 8 to 9 hours or on High for 3 hours. Sprinkle the remaining onion rings on top just before serving.

87. Steak - Steak Recipes - Cooking Steaks | Steak | Round Steak Recipes World Famou
    Add cheese slices to each burger one minute before cooking is completed. Place on hamburger rolls. Top with lettuce and tomato.  
    http://www.worldfamousrecipes.com/steak-recipes.html
    
    Extractions: @import url( http://www.worldfamousrecipes.com/wp-layout.css ); Cut the beef steak in convenient pieces for serving; season with salt and pepper; roll in bread crumbs; put at once into a hot frying pan, in which are two tablespoons of butter and drippings mixed; brown quickly on both sides; pour over the steak two cups of boiling hot, well - seasoned tomatoes; cover and cook in a hot oven until thoroughly done. Submitted by Carol Bartell 1 to 1 1/2 pounds round steak, cut into square (pieces) individual servings if possible 2 medium onions, sliced 1 tablespoon shortening, lard, or butter 2 tablespoon flour 2 cups hot water 1/2 teaspoon Kitchen Bouquet 1 teaspoon ketchup (optional) salt, pepper, cayenne, to taste Beat steaks with meat mallot or the edge of a plate to break down tissues. Salt and pepper. Brown the steaks in the hot shortening and then set aside to make the gravy. In the same hot fat, brown the onions, adding more shortening if necessary. Blend in the flour and add 2 cups hot water and season to taste with salt, pepper, and cayenne. Add the steaks to the gravy; add the Kitchen Bouquet and Ketchup (optional). Cover pan and let simmer until tender. If a tomato gravy is desired, add 1 cup tomato juice or canned tomatoes along with some minced green bell pepper and 1 minced garlic clover. The bell pepper and onion should be browned with the onion. Serves 4

88. Cooking : Culinary Q&A : Storing Cheese : Food Network
    How can I save my fresh herbs for longer than a couple of days?  
    http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1809666,
    
    Extractions: with Rachael Ray on storing cheese Mo: What is a good way of keeping a brick of cheese fresh, for example Parmigiano-Reggiano? Rachael: Parmigiano-Reggiano is already aged a long time. It's very salty and dry, and will keep indefinitely. It will just get saltier and drier. It can even be aged on the countertop. Younger, fresher cheese will mold. It's a natural protection for the cheese as it ages. If the cheese molds, do not throw it away. It's a natural process; it's perfectly edible. At Macy's, I sold 300 cheeses, many of which we paid a premium for so that they would come into our store with mold all over them! If you are using a table cheese or a soft cheese and it has grown a small bit of mold, just trim it with a small sharp knife and uncover the delicious beauty that is waiting underneath. - From a Food Network online chat event

89. Cooking : Culinary Q&A : Frying Cheese : Food Network
    How can I save my fresh herbs for longer than a couple of days?  
    http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1789577,
    
    Extractions: Q: Is there any cheese that will retain its shape when fried? When I fry mozzarella cheese, it tends to melt. A: Fried cheese is an appetizer that has become popular at restaurants all over America. Fried mozzarella sticks are probably the most common form of fried cheese, but a number of different cheese types can be fried with success. For your next cheese-frying adventure, you may want to try a hard cheese like Cheddar, Colby or Gruyere. Harder cheeses have a higher melting point, so they will tend to retain their shape, even when deep-fried. You won't be able to carve your name out of Cheddar and expect it to be readable after a dip in the hot oil, but standard cubes should work just fine. It is possible to successfully fry semi-soft cheeses like mozzarella if you follow a few guidelines. Even the hardest cheese will need some protection from the hot oil, and that protection can be either breading or a batter. To bread cheese for frying, begin with one pound of cheese cubes. Coat the cubes with flour, then dip them in beaten egg. Finish by coating the cubes with bread crumbs.

90. GourmetSleuth.com The Gourmet Food And Cooking Resource
    Our culinary directory contains thousands of links to food, cooking, and drink web sites. arrow.gif (837 bytes) cheese. arrow.gif (837 bytes) Beer  
    http://www.gourmetsleuth.com/

91. GourmetSleuth.com The Gourmet Food And Cooking Resource - Category
    Visit today and expand your cooking knowledge with helpful information, Includes 75 cheesemaking recipes as well as a cheese ingredient glossary and  
    http://www.gourmetsleuth.com/category.asp?c=Cheese

92. Cooking Light - All About Cheese
    Here, you’ll find guidelines for cooking with cheese, how to buy and store it, and more. Our goal is to answer common questions so that you can move from  
    http://www.cookinglight.com/cooking/cs/allabout/package/0,14343,702452,00.html
    
    Extractions: Anyone who’s visited the dairy department of a local supermarket, eaten at a white-linen restaurant, or gone to a farmers’ market recently has noticed this country’s most exciting food trend: cheese. From Hispanic cheeses to handcrafted goat cheeses, Americans have more choices now than ever before. Here, you’ll find guidelines for cooking with cheese, how to buy and store it, and more. Our goal is to answer common questions so that you can move from novice to knowledgeable in no time. The Popular Cheeses From the vast world of cheese, here is a rundown of widely available favorites. We selected cheeses with different flavors and textures to demonstrate their best uses in recipes. All provide big payback in taste from a small investment. The distinctive flavor of blue cheese drives people to love it or hate it. Whether its source is goat’s, cow’s, or sheep’s milk, a little blue packs a potent punch. Traditionally a French cheese, Brie is earthy and slightly musty or mushroomy. Brie’s buttery flavor is great paired with sharp, tangy foods.

93. Cooking Light - Say Wine? Say Cheese!
    When the right cheese meets the right wine, the right term for the result is a flavorful marriage.  
    http://www.cookinglight.com/cooking/mp/wine/article/0,13803,231742,00.html
    
    Extractions: My story of wine and cheese began in the '60s. Among other fairly inexplicable things that happened during that decade, cocktail parties became wine-and-cheese parties. Everyone would stand around drinking wine, eating Brie, and talking about the sexual revolution. The '60s also initiated me into the then romantic and bohemian food-and-wine ritual of eggplant Parmesan and Chianti. Cheap and very cheesy eggplant Parmesan, I might add, paired with even cheaper Chianti. At the end of the evening, you'd take home the Chianti bottle and place a drip candle into it. (If you weren't in love in the '60s, don't expect to understand.) Wine and cheese have always been inextricably linked because they have the capacity to improve one another. Europeans always understood that the way to make rough, young red wine taste better is to serve it with cheese. Even fabulous, expensive red wine often tastes better with cheese, and cheese, for its part, often tastes richer and more exciting with red wine. The key to all of this is understanding tannin, a beneficial compound primarily found in grape skins. Red wines, which are fermented with their skins, have a lot more tannin than whites. Tannin can taste dry and tight in the mouth: A red wine with a huge amount of tannin gives you the sense that your tongue is being shrink-wrapped.

94. Specialty Cheese Company :: Hispanic Cheeses
    It is wonderful to cook with because unlike Americantype cheeses, It is an orange, moist Colby-type cheese which is used for cooking and snacking.  
    http://www.specialcheese.com/queso.htm
    
    Extractions: "Hispanic Dairy Products in Foodservice" MEXICAN AND CARIBBEAN CUISINE IS "IN " It can be hot, now it seems everyone thinks its cool! And, surprise, Mexican cheeses are mildnot hot and spicy. People familiar with South-of-the-Border foods know that Mexicans prefer their Jalapenos on their cheese, not in their cheese. Today, we all know that Italian cuisine requires Italian cheeses. (Can you imagine grating American cheese over pasta?) The same is true for Hispanic cuisine. Mexican and Caribbean foods simply look and taste better when prepared with authentic Mexican and Caribbean cheeses. Why? Because Hispanic cheeses are different from American or European cheeses. They look, cook, and taste different. Our La VacaRica brand products come with bilingual recipes on each retail size package plus recipe cards showing serving suggestions. For institutional buyers, our products come with foodservice recipes (free 15 minute video "Cooking with Hispanic Dairy Products" available with purchases over $100). And, without further ado, here's our guide to Hispanic cheeses. FRESH CHEESES: The most popular varieties of Hispanic cheese are fresh, white cheeses with names like "Queso Blanco", "Panela", "Queso Fresco", "Queso Del Pais", and "Queso Para Freir". These cheeses all share similar make procedures and have similar eating and cooking characteristics. They were made by local artisans and had shelf-lives of less than one week. They were literally delivered to market wrapped in banana leaves and unsold pieces were returned after five days! Today using the best, modern sanitation techniques we offer four months refrigerated (33-38 degrees Fahrenheit) shelf life on most of our "fresh" Hispanic cheeses: Queso Blanco, Panela and Queso Para Freir. Our Queso Fresco cheese has a 90 day refrigerated shelf life.

95. Whole Foods Market : Recipes : Cooking With Cheese
    Whole Foods Market® is the world s leading retailer of natural and organic foods, with stores throughout North America and the United Kingdom.  
    http://www.wholefoodsmarket.com/recipes/cookingtips/cheese.html
    
    Extractions: Cooking with cheese is a great way to enjoy some of your favorite cheese without getting a lot of fat and calories; remember that fat in cheese is measured in dry matter, so as a general rule a high-moisture cheese such as Brie is not as high in fat as the percentage indicated; while drier cheeses, such as aged cheddar, are higher, but their more intense flavor means you can use less.

96. Mr Monkey S Cooking Corner Cheese On Toast
    free ESL Games Ideas! free MP3 Songs! free English Shows! Site for ESL teachers in elementary schools. Updated monthly. Available in Japanese and English.  
    http://www.genkienglish.net/cheeseontoast.htm

97. Cheese Guide For Beginner And Intermediate Home Cooks
    Learn how to buy cheese for parties, cooking or just enjoying at home. The Reluctant Gourmet s Top Tips for Learning About Buying cheese  
    http://www.reluctantgourmet.com/cheese.htm
    
    Extractions: Tired of buying those same three or four cheeses just because you always have? Let me show you some of my favorite cheeses that may be new to you including my current Top 5 Cheese Picks I suggest try finding these or any of the cheeses I talk about at a local cheese shop but if you can't find them, try iGourmet.com See why I like buying cheeses there They are a reputable online company that has a wonderful selection of cheeses. Besides my current Top 5 Cheeses below, check out the rest of my cheese selections here IMPORTANT - Find a cheese shop with a knowledgeable staff who are willing to teach you and let you taste as many cheeses as you want. If you don't have a decent cheese store in your area, find a reputable online source like my current favorite, iGourmet.com Get to know the person who sells you your cheese otherwise known as the Cheesemonger . Not a particularly nice sounding name but he or she will be able to point you in the right direction once they know your tastes. Ask to try a different cheese every time you go into a market that sells cheese. Start with the three main milk types (goat, sheep or cow). Figure out which you like best, second, third. If there is one you really dislike, fine, you just made it easy for future choices.

98. Fine Cooking's Cheddar Cheese & Pecan Crisps
    Fine cooking s Cheddar cheese Pecan Crisps This recipe for a cheddar cheese dough offers tasty options for holiday entertaining  
    http://www.taunton.com/finecooking/pages/c00085_rec01.asp

99. Introducing Fine Cooking's Cheese Of The Month
    There s a cheese revolution going on, and the editors of Fine cooking are doing Hudson Valley Camembert is Fine cooking s first cheese of the Month.  
    http://www.taunton.com/finecooking/pages/c00079.asp
    
    Extractions: Hudson Valley Camembert is Fine Cooking 's first Cheese of the Month. These hand-crafted squares are made in a conveniently small (4-ounce) size. They cost about $5 to $6 each. Photo: Scott Phillips. You might not know it, but there's a cheese revolution going on in this country. Ten years ago (according to Laura Werlin, author of The New American Cheese), there were only a handful of specialty cheesemakers in this country; today there are over 200. At Fine Cooking, we've been lucky enough to witness this revolution first hand. On our travels often in search of artisans to feature on our back cover we get a chance to meet the hard-working folks (and their cows, sheep, and goats) responsible for this explosion. These handmade cheeses, with their incredible flavors and textures, have turned us all into cheese freaks. So we thought we'd keep you posted on our favorite finds by highlighting a "cheese of the month." And by the way, our passion for cheese doesn't stop with American artisans. We'll also be letting you know about our favorite Spanish, French, English, Italian, Mexican oh, the list goes on cheeses that are now much more widely imported to this country.

100. Recipes Cheese Cream Fondue Sauce Dip Spread Cooking
     Recipes For cheese Sauces, Dips, Spreads and Fondues.  
     http://www.virtualcities.com/ons/0rec/08cheese.htm

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