Best Cheese & Dairy Cooking Books

Here you will get Best Cheese & Dairy Cooking Books For you.This is an up-to-date list of recommended books.

1. That Cheese Plate Will Change Your Life: Creative Gatherings and Self-Care with the Cheese By Numbers Method

Author: by Marissa Mullen
Published at: The Dial Press; Illustrated edition (May 12, 2020)
ISBN: 978-0593157596

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A how-to guide for crafting beautiful and delicious cheese boards for entertaining and self-care, from the creator of the Cheese by Numbers method and the Instagram phenomenon That Cheese Plate.”[Marissa Mullen] takes the guesswork out of the coolest, most solid thing to bring to any party or potluck: the cheese platter.”-Rachael RayWith her gorgeous, showstopping cheese boards, Marissa Mullen takes cheese to a whole new level.

Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components-cheese, meat, produce, crunch, dip, garnish-allowing you to create stunning spreads for any occasion. This beautifully designed book goes beyond preparation techniques. According to Mullen, cheese plates can be an important form of artistic self-care, like flower arranging or meditative coloring books-but you can eat the results!

That Cheese Plate Will Change Your Life celebrates the ways in which cheese brings people together, and how crafting a cheese plate can be a calming, creativity-bolstering act. With fifty exquisite, easy-to-make cheese plates for all dietary preferences, this book will teach you how to relax, enjoy, and indulge- to find your cheesy bliss.


2. Ben & Jerry's Homemade Ice Cream & Dessert Book

Author: by Ben Cohen
English
128 pages
0894803123

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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 gym class (they were already the two widest kids on the field) to their “graduation” from a $5.

00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk.Oreo Mint.

In addition to Ben & Jerry’s 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance’s bright, quirky, full-color illustrations.


3. The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook]

Author: by David Lebovitz
Ten Speed Press
English
272 pages

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A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

David’s frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S’mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.


4. Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need

Author: by Christopher Kimball
Voracious
English
304 pages

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Cook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street. Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight.

But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility? Milk Street Fast and Slow shows you how to make the most of your multicooker’s unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways.

For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Tantalize your taste buds and change the way you cook with this mouthwatering menu:Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine.


5. Jeni's Splendid Ice Creams at Home

Author: by Jeni Britton Bauer
Artisan
English
217 pages

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Ice cream perfection in a word: Jeni’s. Washington PostJames Beard Award Winner: Best Baking and Dessert Book of 2011! At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbetsones that are every bit as perfect as hersin their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home.

Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipesfrom her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.How cool is that?


6. Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France

Author: by Katie Quinn
William Morrow Cookbooks
English
384 pages

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Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions. Jenny Linford, author of The Missing IngredientIn this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone’s fermented favoritescheese, wine, and breadalong with classic recipes.

Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation.

Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie’s personal journey as an expat discovering herself abroad; Katie’s vulnerability will turn readers into fans, and they’ll finish the book feeling like they’re her best friends, trusted with her innermost revelations.


7. The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home: A Cookbook

Author: by F. W. Pearce
Clarkson Potter
English
176 pages

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TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED. When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredientsSicilian lemons, Valrhona chocolate, Louisiana pralinesbut you don’t need to travel the globe to experience the bold flavors yourself.

All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination. The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors.

In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combinations and mix and match more than 100 unbelievably indulgent frozen desserts.

From the PLAIN BASE: Italian classics such as GIANDUJA and PISTACHIO New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL From the CHOCOLATE BASE: Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE Kid-pleasers like CHOCOLATE S’MORES From the SIMPLE SYRUP: Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL Make-your-own granita combinations (no ice cream machine required!


8. Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook

Author: by Dana Cree
Clarkson Potter
English
240 pages

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With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.

Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams.

The recipes begin with the basicssuper chocolately chocolate and Tahitian vanillathen evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree’s pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.


9. Old-Fashioned Homemade Ice Cream: With 58 Original Recipes

Author: by Thomas R. Quinn
Dover Publications
English
32 pages

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I scream, you scream. We all scream for ice cream. It may be just a child’s singsong verse, but there is an element of truth about it. Who do you know who doesn’t like ice cream? Especially rich, creamy, old-fashioned, homemade ice cream.

In this complete and easy-to-follow guide, ice cream aficionado and author Thomas Quinn provides instructions and helpful advice for making your own delectable ice cream in both hand-cranked and electric freezers. He gives a lighthearted history of ice cream, then discusses in detail the ingredients, the freezing process, materials, and equipment and what might be wrong if your ice cream flops.

The whole family will enjoy making and eating this delicious old-fashioned treat. In Old-Fashioned Homemade Ice Cream, Mr. Quinn provides 58 original ice cream recipes. You’ll be able to make more flavors than your favorite ice cream parlor. Here’s a small sampling of the mouth-watering fare: Mexican Spiced Chocolate; Walnut Praline; Chunky Apple Rum; Orange Blossom; Peanut Butter Chip; Amaretto; Two Berry; Rocky Road; Pistachio Nut Pudding; White Licorice; Sweet German Chocolate; and Eggnog.

10. Grilled Cheese Kitchen: Bread + Cheese + Everything in Between (Grilled Cheese Cookbooks, Sandwich Recipes, Creative Recipe Books, Gifts for Cooks)

Author: by Heidi Gibson
Chronicle Books
English

176 pages

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A mouthwatering cookbook featuring 39 sandwich recipes that go way beyond the ordinary. Melted cheese between slices of toasted breadthe ultimate in comfort food: The classic Mousetrap is dripping with three kinds of cheese. “The Piglet” wows with its thinly sliced ham and sharp cheddar and grilled cheese makes a great breakfastjust add an egg!

Heidi Gibson and Nate Pollak show us how to take the classic, cheesy favorite and turn it into true culinary masterpieces with their cookbook Grilled Cheese Kitchen. Discover nearly 40 unique and delicious recipes that include cheese, bread, and everything in between with tantalizing photographs that bring the words to life Features 40 additional recipes for great accompaniments and side dishes including hearty soups, many variations of mac and cheese, spicy pickles, and tangy spreads that will keep mealtime interesting and inspiring Tips on choosing the best bread and cheese as well as techniques for grilling each sandwich at just the right temperature so you get the ideal melty, golden brown results every timeFans of Muffins and Biscuits and The Cheesemonger’s Seasons will also enjoy adding Grilled Cheese Kitchen to their cookbook collections.

11. Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery [A Cookbook]

Author: by Kris Hoogerhyde
Ten Speed Press
English
224 pages

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An irresistible guide to making 90 intensely flavorful handmade ice creams from the country’s top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites. San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block.

Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredientslocally sourced, whenever possibleand now you can bring their legendary creations into your home.

This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender.

12. Van Leeuwen Artisan Ice Cream Book

Author: by Olga Massov
B00S58E8GG
Ecco (June 16, 2015)
June 16, 2015

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A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium. The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crme Frache.

Each recipefrom the classic to the unexpected, from the simple to the advancedfeatures intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks.

In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating storiesand an explanation of the basic science behind these delicious creations.

13. Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

Author: by Alisa Fleming
English
256 pages
1944648720

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What’s the one thing that plant-based, paleo, and several whole food diets all agree on?Eating dairy free! For millions of people, this one simple changecutting out milk and other dairy productshas resolved most, if not all, of their adverse health symptoms and helps to reduce the risk of many common medical concerns, including allergies, skin conditions, and even cancer.

And it’s easier than you might think. Eat Dairy Free is the cookbook you’ve been craving to enjoy a dairy-free diet without special substitutes. Alisa Fleming, author of the bestselling dairy-free guide and cookbook Go Dairy Free, shares more than 100 recipes for satisfying yet nutritious dairy-free breakfasts, lunches, dinners, snacks, and healthier desserts that use regular ingredients.

Completely free of milk-based ingredients, including casein, whey, and lactose, these recipes are safe for those with milk allergies and other dairy-related health issues. And for those with further special diet needs, every recipe has fully tested gluten-free and egg-free options, and most have soy- and nut-free preparations, too.

14. The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant

Author: by Allison Arevalo
Ten Speed Press
English
128 pages

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A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixesall you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant.

This perennially popular Oakland, California, eaterywith its entire menu devoted to mac and cheesenow shares its secrets for the best-ever mac recipes that will help you think outside the box! These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac.

You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.

15. The Home Creamery: Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!

Author: by Kathy Farrell-Kingsley
English
220 pages
1603420312

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Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking.

From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.