Ricotta, Mozzarella, Chevre, Paneer - Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
Presents step-by-step instructions for crafting sixteen different cheeses at home in an hour or less, and provides recipes in which to include these cheeses.
The creator of the popular Chewswise blog documents his 2009 assignment to work in a French boulangerie and subsequent travels through America and Europe to learn bread history and science while perfecting his award-winning recipes. 25,000 first printing.
The creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong presents a photo-augmented collection of humorous—and scientific—essays on cooking, eating and loving food with all one's heart.
The James Beard Award-winning author of A Geography of Oysters presents a recipe-complemented celebration of America's apple renaissance that explores 123 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet and the D'Arcy Spice.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. In this exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, Jennifer McLagan makes a case for this misunderstood flavor.
A linguist delves into the world of food, describing the true meanings of descriptive words like "rich" and "crispy" when they appear on a menu and tracing how traditional and favorite dishes spread and changed through colonial shipping routes.