Savory Blue Cheese Greats PDF Download

Author: Jo Franks
Publisher:
ISBN: 9781299942363
Category :
Languages : en
Pages :

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Author: Five Star Cooks
Publisher: Createspace Independent Publishing Platform
ISBN: 9781544993874
Category :
Languages : en
Pages : 198

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Book Description
Food is love, food is emotion. What good is a mesmerizing recipe book when it does not bring emotion, happiness, joy and love to your kitchen and dinner table? Everything you touch, see and smell while cooking moves the soul, sparks a memory; this Blue amazeballs Cheese mesmerizing recipe book will make you FEEL that. We passionately slipped emotions into every Blue impressive Cheese recipe, making them quirky, stand out and hilarious. Read them out LOUD and laugh, giggle while you follow their easy splendid steps - and crave the food you make. You'll love this book, the popular recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Blue delicious Cheese Greats for awe-inspiring information and inspiration. Everything is in here, from the proverbial soup to nuts: Classic Blue Virtuous Cheese Dressing, Blue Mindblowing Cheese Tenderloin Posh Steaks, Hot 'N' Spicy Bonzer Chicken Wings With Blue Apt Cheese, Buffalo Forgivable Chicken Wings With Blue Sublime Cheese Dip, Adventure-loving Grilled Apple And Confident Cheese, Reliable Cheese Potato Enjoyable Meat Loaf, Ravishing Hearts Of Comfy Romaine With Blue 1337 Cheese Dressing, A-1 Steak With Blue Dominating Cheese Dressing ...and much much more! This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan! Blue charming Cheese Greats is funny and packed with more finest information than you could imagine. 149 Delicious finger-lickin' good recipes covering everything, each using ingredients that should be simple to find and are Blue Cheese-indulging. This first-rate cookbook offers great value and would make a fabulous gift. This satisfying book will also give you enough spine-tingling inspiration to experiment with different ingredients since you'll find the extensive supreme index to be extremely helpful. The sensuous recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of ingredients or fancy kitchen gadgets before you have a chance to play with them. There's only one pleasant word that describes it all: Yummy!!

Author: Jo Franks
Publisher: Tebbo
ISBN: 9781486199662
Category : Cooking
Languages : en
Pages : 52

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You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Blue Cheese Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Appetizer Cheese Ball, Apricot-Spinach Salad, Artichoke Dip with Pretzels, Arugula And Romaine With Walnuts And Blue Cheese Vinaigrette, Celery Sticks And Olives, Spinach Calzones with Blue Cheese, Tangy Blue Cheese Dip, Tangy Blue Cheese Spread, Tangy Chicken Salad, Three-Cheese Appetizer, Uptown Supper Salad, Walnut Blue Wheat Bread...and much much more! This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan! Blue Cheese Greats is packed with more information than you could imagine. 54 delicious dishes covering everything, each employing ingredients that should be simple to find and include Blue Cheese. This cookbook offers great value and would make a fabulous gift. This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

Author: Jo Franks
Publisher: Emereo Publishing
ISBN: 9781488515217
Category :
Languages : en
Pages : 0

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You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Savory Blue Cheese Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Anchor Bar Hot Wings, Appetizer Cheese Ball, Apple Crepes, Apple Stuffed Mushrooms, Apricot-Spinach Salad, Artichoke Dip with Pretzels, Walnut Blue Wheat Bread, Warm Salad With Goat Cheese Black Olives and Crisp Potato, Yet Another Buffalo Chicken Wing Recipe ...and much much more! This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan! Savory Blue Cheese Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Savory Blue Cheese. This cookbook offers great value and would make a fabulous gift. This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

Author: Jenny Linford
Publisher: Penguin
ISBN: 075665100X
Category : Cooking
Languages : en
Pages : 228

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Book Description
From a young and fresh Cornish Yarg to a rich and complex Stilton, celebrate the variety, quality and pure culinary pleasure of Great British Cheeses. Discover everything you ever wanted to know about cheese from detailed profiles of over 300 types from around Britain and Ireland. You'll discover a range of the finest farmhouse produce and follow the traditional methods of how cheese is made. Plus, trace the colorful history of different cheeses, get advice on serving and how to put together an impressive cheese board and find out what to buy where, from specialist cheese shops to websites.

Author: Georgeanne Brennan
Publisher: Chronicle Books
ISBN: 9780811839075
Category : Cooking
Languages : en
Pages : 156

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Book Description
A collection of recipes for a variety of dishes using different types of green vegetables.

Author: Bob Sloan
Publisher: Chronicle Books
ISBN: 9780811842938
Category : Cooking
Languages : en
Pages : 140

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Book Description
Meet Burgermeister Bob Sloan, who serves up countless crave-inducing creations of this finger-licking favorite. With a spatula and these recipes for classic, adventurous, and lighter burgers, Sloan leads the way to fun in a bun. From savory basic burger and cheeseburger recipes to spicy Louisiana-style Bayou versions to Mexican-style Picadillo fare to burgers of fresh tuna and salmon, there's a burger here for every palate. Can't-go-wrong recipes for delicious sides round off the menu options, including Classic Cole Slaw, Garlic Mashed Potatoes, and sinfully good fried-and-true onion rings. Armed with this handy guide of all that is burger, anyone can be the next contender for the burger hall of fame.

Author: Gordon Edgar
Publisher: Chelsea Green Publishing
ISBN: 1603582371
Category : Biography & Autobiography
Languages : en
Pages : 258

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The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.

Author:
Publisher: Oxford University Press
ISBN: 0199330905
Category : Cooking
Languages : en
Pages : 894

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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Author: Barbara J. Ciletti
Publisher: Lark Books
ISBN: 9781579902674
Category : Cooking
Languages : en
Pages : 152

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White Goat Cheddar, Danish Blue, Stilton, Holland Gouda. If you're confident in the kitchen and crave cheese, you can learn to make it at home. Each of these 30 recipes is rated by difficulty: Easy would be the soft French cheese, Fromage Blanc; Medium, due to the handwork, patience, and time, would be Stilton; and Difficult, for those who enjoy a challenge and love puttering about the kitchen, would be Camembert, because it takes about 9 hours to complete the processes. Each recipe alerts you to the amount of time involved, and how best to store your finished cheese. You're likely to own some of the supplies and equipment required, and the recipe will alert you when a cheese requires specific products or molds, all of which are easily obtainable. So what could be better than impressing your dinner guests with homemade Feta with pita chips, or that Feta Spinach Olive Pie recipe that incorporates it!