Gorgonzola

Download or read book Gorgonzola written by Margie Palatini and published by Katherine Tegen Books. This book was released on 2008-04-29 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Gorgonzola the dinosaur learns that everyone runs from him to avoid his smell, rather than out of fear, he is grateful to the little bird who shows him how to brush his teeth and wash.

Download or read book Gorgonzola Cheese Sandwich written by DESMOND KON and published by Lulu.com. This book was released on 2013-01-07 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Gorgonzola Cheese Sandwich" would have received stellar backcover praise were it not that so many great Joycean scholars the likes of Anthony Burgess, Ronald Symond and Hugh Kenner have died, and are no longer around. This fourth outing under the JayJay Jouissance Series is a conceptualist novella by Desmond Kon Zhicheng-Mingdé. The JayJay Jouissance Series is composed of several conceptualist novellas, each taking on an image from an episode in Joyce's Ulysses for its title. This installment takes its image from "Lestrygonians". For Jacques Lacan, "jouissance" is not mere "enjoyment", but rather "painful pleasure". JayJay is "the funny and lovable person in the room everyone can't help but adore". Its initialized form "JJ" means "Just Joking". It is also a pseudonym for the modernist writer James Joyce. This book has its text written on texture, the visual or implied texture of one empty page after another. It is an invitation to fill in the blanks.

Download or read book Zingerman's Guide to Good Eating written by Ari Weinzweig and published by Houghton Mifflin Harcourt. This book was released on 2003 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains how to select the finest and most flavorful ingredients and pantry staples, offering a host of ingenious buying recommendations, entertaining ancedotes, cooking suggestions, and simple recipes.

Download or read book Country Cooking of Italy written by Colman Andrews and published by Chronicle Books. This book was released on 2011-11-09 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare.

Download or read book Williams-Sonoma Collection: Pasta written by Erica De Mane and published by Simon and Schuster. This book was released on 2001-11 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everybody loves pasta, and now Williams-Sonoma makes it easy to prepare wonderful pasta dishes that evoke the genuine spirit of Italy. Forty-two easy-to-follow recipes are accompanied by beautiful photographs and sidebars highlighting key ingredients or cooking techniques. Highlights include Classic Pasta with Homestyle Tomato Sauce, Crab Ravioli and Roasted Eggplant Lasagna.

Download or read book The Art of Natural Cheesemaking written by David Asher and published by Chelsea Green Publishing. This book was released on 2015-06-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Download or read book Not Quite Nigella written by Lorraine Elliott and published by Penguin Group Australia. This book was released on 2013-04-24 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: From passionate home cook to Australia's most popular food blogger, Lorraine Elliott has her cake and eats it too – and she's never been happier. Lorraine Elliott has long been a food enthusiast who believes cakes belong in an art gallery. Not so long ago she decided to ditch her day job as a highly paid media strategist to cook, eat and write – even though she's not quite Nigella. Now her fabulous food blog Not Quite Nigella is the go-to internet destination for hundreds of thousands of foodies from around the world. This is the story behind that journey. With her irresistible humour and optimism, Lorraine reveals the pitfalls, triumphs and challenges of becoming a full-time food blogger, and shares the best of her new-found wisdom: the secret to winning a man's heart through food, the key to baking perfect macarons, tips on hosting unforgettable dinner parties, and how to create a successful blog. More than a celebration of food, Not Quite Nigella is the inspiring and delightful story of how one woman set about turning a dream into a reality.