The Great Big Cheese Cookbook

The Great Big Cheese Cookbook

Language: English

Pages: 480

ISBN: 076243497X

Format: PDF / Kindle (mobi) / ePub

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 selecting and storing cheese, pairing cheese with wine and beer, plus a glossary of cheese terms to help you understand the flavors and definitions. Heavily illustrated, this cookbook will be prized for its beauty, practicality, and price.

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SERVINGS 1 cup fresh blueberries 1 cup fresh raspberries 1 cup sliced fresh strawberries 1 cup diced apple 1 cup diced fresh pineapple 3 tablespoons blackberry jam 6 ounces queso blanco cheese, sliced into 12 (½-inch-wide) strips 1 ounce shelled, salted sunflower seeds Combine the berries, apple, pineapple, and jam in a medium bowl and gently mix. Heat a nonstick fry pan to medium-high heat, and fry the cheese strips for 30 seconds on each side. Remove from the pan and cut the

Add the remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse the tomato mixture to the desired consistency. Spoon onto the tops of the filled mushrooms and serve immediately. Honeyed Cantaloupe with Prosciutto and Wisconsin Blue Cheese CHEF JAMES CAMPBELL MAKES 8 TAPAS 1 cup honey 2 fresh rosemary sprigs 2 cups vegetable oil 8 thin slices prosciutto 2 ripe cantaloupes ¼ cup extra-virgin olive oil Salt and pepper, to taste 1 cup

For the sauerkraut and sausage, preheat the oven to 350°F. In a Dutch oven, combine the onions, carrots, sauerkraut, apple juice, caraway seeds, and pepper. Top with the sausage. Cover and bake for 1 hour. Bake the mashed potatoes in the same oven for 1 hour, to heat. Place the Havarti cheese over the sausages; continue baking until the cheese is melted. Stir in the parsley. To serve, spoon the mashed potatoes onto individual plates; top with sauerkraut and portions of sausage. Sausage

with vegetable oil. Cut a piece of parchment, place in the pan, brush again with oil, and set aside. Sauté the onion and garlic in the olive oil until soft. Add the red bell pepper, mushrooms, and zucchini, and continue to cook until all the vegetables are soft. Drain the liquid and add the oregano, salt, and pepper. Set aside to cool slightly. In a large mixer bowl, beat the eggs, milk, Cheddar, and Parmesan cheeses on low speed. When combined, add the cream cheese in small, bite-size bits

Croquettes with Smoked Ham and Mozzarella Risotto with Cheeses, Creamy Salad, Apple and Brown Rice, with Blue Cheese Ricotta cheese Cheesecake, Lemon Cheesecake, Mini Chocolate-Chip, with Raspberry Sauce Danish Pinwheels, Cheese Gelato Gratin, Strawberry and Lasagna, Four-Cheese Vegetable Lemon Ricotta Pancakes with Warm Blueberry Compote Soup, Creamy Cucumber with Spinach Rolls Spread, Savory Three-Cheese Sandwich Tart, Sweet Cheese, with Raspberry Sauce Tart with Kiwi Raspberry

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