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The Home Creamery

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The Home Creamery Cover

 

Synopses & Reviews

Publisher Comments:

Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time to bring fresh dairy products back to the home kitchen.

Author Kathy Farrell-Kingsley begins with simple, step-by-step instructions for making sour cream, buttermilk, mozzarella, fresh goat cheese, and other fresh milk products. Home cooks will be thrilled with the simple but magical process of turning milk or cream into cultured dairy products and soft, unripened cheeses. There's nothing quite like watching cream turn into butter or tasting the slightly chewy tang of homemade mozzarella.

Following the dairy instructions are 75 delicious cooking and baking recipes developed to showcase products from The Home Creamery. Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu are that much sweeter when made with the rich creamy goodness of homemade dairy items.

Synopsis:

Fresh and Easy

You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yogurt, cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses.

Enjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrees, and desserts. 75 recipes — from Cheese Blintzes to Chocolate Sour Cream Cake — bring out the very best in your dairy creations.

Synopsis:

You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir, butter, piima butter, buttermilk, creme fraiche, quark, sour cream, cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, and mascarpone. 

The Home Creamery also includes 75 delicious cooking and baking recipes that will use and showcase your homemade dairy products. You'll love the Lemon Scones, Buttermilk Pancakes, Cheese Blintzes, Olive and Cream Cheese Toasts, Curried Yogurt Dip, Grilled Cheese with Figs, Mushroom Bisque, Broccoli-Stuffed Shells, Beef Stroganoff, Chicken Enchiladas, Chocolate Sour Cream Cake, Tiramisu, Cherry Cheese Tart, and Pecan Swirls.

About the Author

Kathy Farrell-Kingsley is the author of many cookbooks, including Chocolate Therapy, The Big Book of Vegetarian, and Chocolate Cakes, selected as one of the best cookbooks of 1993 by Julia Child. Kathy was the food editor of Vegetarian Times for five years, and she has written numerous articles for other publications, such as Cooking Light, Eating Well, and McCall's. She was the founder of Great Cakes Bakery, which still operates in Westport, Connecticut. Kathy lives in Newtown, Connecticut, with her husband and two daughters.

Table of Contents

Introduction: Setting Up Your Home Creamery

Part One: Cultured Dairy Products
Yogurt
Kefir
Butter
Piima Butter
Buttermilk
Creme Fraiche
Quark
Sour Cream

Part Two: Soft, Unripened Cheeses
Cream Cheese
Cottage Cheese
Ricotta
Goat Cheese
Mozzarella
Mascarpone

Part Three: Recipes from the Home Creamery
Coffee and...
No Forks Required
Not Just for Lunch
The Main Event
Super Sides
Desserts Galore

Glossary
Sources
Index

Product Details

ISBN:
9781603420310
Author:
Farrell-Kingsley, Kathy
Publisher:
Storey Publishing
Subject:
Specific Ingredients - Dairy
Subject:
Agriculture - General
Subject:
Dairy
Subject:
Technology-Agriculture - General
Subject:
Cookery (Cheese)
Subject:
Cheese
Subject:
Cooking and Food-Dairy and Eggs
Subject:
HOUSE & HOME / Sustainable Living
Subject:
COOKING / Methods/Canning & Preserving
Copyright:
Edition Description:
Trade Paperback
Publication Date:
20080731
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
220
Dimensions:
9.0 x 7.0 in

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Related Subjects

Cooking and Food » By Ingredient » Dairy and Eggs » General
Science and Mathematics » Agriculture » Animal Husbandry
Science and Mathematics » Agriculture » General

The Home Creamery Used Trade Paper
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$10.50 In Stock
Product details 220 pages Storey Publishing - English 9781603420310 Reviews:
"Synopsis" by ,
Fresh and Easy

You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yogurt, cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses.

Enjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrees, and desserts. 75 recipes — from Cheese Blintzes to Chocolate Sour Cream Cake — bring out the very best in your dairy creations.
"Synopsis" by ,
You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir, butter, piima butter, buttermilk, creme fraiche, quark, sour cream, cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, and mascarpone. 

The Home Creamery also includes 75 delicious cooking and baking recipes that will use and showcase your homemade dairy products. You'll love the Lemon Scones, Buttermilk Pancakes, Cheese Blintzes, Olive and Cream Cheese Toasts, Curried Yogurt Dip, Grilled Cheese with Figs, Mushroom Bisque, Broccoli-Stuffed Shells, Beef Stroganoff, Chicken Enchiladas, Chocolate Sour Cream Cake, Tiramisu, Cherry Cheese Tart, and Pecan Swirls.
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