A01=Kathy Farrell-Kingsley
aging techniques
Author_Kathy Farrell-Kingsley
caprese salad
Category=WBTR
cheese
cheeses
cookbook
cookbooks
cooking
creamy mozzarella
cuisine
culinary
dairy
diy
do it yourself
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
farming
flavors
food
food and cookbooks
food and cooking
food and farming
food lovers
food preserving
fresh
fresh buttermilk
fresh dairy
fresh flavors
home ec
homemade
homemade dairy
homesteading
household
instructional
nutty flavors
practical skills
recipe book
recipes
reference
reference and study
spreads
step by step instructions
stuffed shells
yogurt
Product details
- ISBN 9781603420310
- Weight: 480g
- Dimensions: 178 x 228mm
- Publication Date: 18 Jun 2008
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
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.
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. Kathy lives in Newtown, Connecticut, with her husband and two daughters.
