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Cheese Cooking:     more books (100)

Chevre!: The Goat Cheese Cookbook by Laura Chenel, Linda Siegfried, 1990-06 The Pocket Guide to Cheese by Barbara Ensrud, 1981-06-17 The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington by Sasha Davies, 2010-08-18 Better Homes and Gardens Cooking with Cheese by Editors of Better Homes & Gardens, 1968 The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table by Liz Thorpe, 2009-08-01 Cheese: How to Choose, Serve and Enjoy by Sunset Books, 1986-10 The World Encyclopedia of Cheese by Juliet Harbutt, 2002-05-01 American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kindsedt, 2005-05-30 Williams-Sonoma Cheese: The Definitive Guide to Cooking with Cheese by Georgeanne Brennan, 2011-03-01 Cheese: A Connoisseur's Guide to the World's Best by Max McCalman, David Gibbons, 2005-08-30 Cooking With Cheese by Mettja C. Roate, 1969-01-01 The Cheese Handbook (Hamlyn Cookery) by Bob Farrand, 2001-06-30 The Cheese Handbook; A Guide to the World's Best Cheeses, over 250 Varieties Described, With Recipes by Thomas Arthur Layton, 1974-01 Indian Cooking-Eight-Kerala Cuisine by Students' Academy, 2010-08-22

lists with details

81. Adventures In Armenian Cooking
    Complete cookbook, originally published by the St. Gregory's Armenian Apostolic Church as a fund raiser.Category Home cooking World Cuisines European Caucasian Armenian We hope the good feelings Armenian cooking has given us, is passed on to you throughthis book. The following three recipes are for breads with cheese filling  
    http://www.cilicia.com/armo_cookbook.html
    
    Extractions: This collection of 200 recipes was originally published in 1973 by St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts as a fund raiser. Introduction Note from Webmaster. These recipes all use the English (American) system of measurement, as opposed to metric. So below is a link to a site which will help you convert. If you want to buy a normal Armenian cookbook, you can buy one on-line by clicking here Convert US weights to metric INTRODUCTION THE COOKBOOK COMMITTEE Chairman Margaret Garibian Thanks to all who contributed their recipes to this cookbook; especially to those talented cooks who have always cooked "achkee chahp" (by the eye) and took the time to measure and test their recipes before submitting them. Thanks also to the many typists, proofreaders and aides who helped in the many miscellaneous jobs that were necessary in compiling this cookbook.

82. WebGuest - Open Directory Home Cooking Cheese
    the entire directory. Soups@ (69); Swiss (4). See also Home cooking Dairy (138);Home cooking Snacks (32); Recreation Food cheese (58);  
    http://directory.webguest.com/index.cgi/Home/Cooking/Cheese/

83. Cooking & Kitchen Tips: Parmesan Cheese
    culinary, food kitchen quotes; ancient, classic modern recipes; kitchen cookinghumor; culinary Tips 'P' Paprika Parmesan cheese Parsley Parsnips  
    http://www.foodreference.com/html/tparmesancheese.html

84. Food Network Cooking 101 - You Asked For It Cheese
    Contests Events. Video On Demand. cooking Questions Quandaries Recipe ExchangeSponsor links What is cheese? Pairing wine and cheese Do you fondue?  
    http://www.foodtv.com/cooking101/youaskedforitcheese

85. FABULOUS FOODS COOKING SCHOOL
    Click Here. Parmesan cheese. A hard, sharp,dry Italian cheese made from skim milk.  
    http://www.fabulousfoods.com/school/glossary/ingredients/parmesan.html

86. RECIPE For Cooking Cheese, Squash And Onion Galette Appetizer
    Recipe for cooking cheese Squash and Onion Galette, a fabulous appetizer , as featuredin Fabulous Foods, the net's favorite cooking community. Click Here,  
    http://www.fabulousfoods.com/recipes/appetizers/apveg/cheeseonsqshgalette.html
    
    Extractions: Visit our sister site FabulousTravel.com Friday April 04, 2003 Email This Page To A Friend! Move Around The Site Home Cooking School Shopping Newsletters Food Fun Virtual Greeting Cards Book Store Message Boards Features Camper's Cookbook Diabetic Dining Recipes Appetizers Beverages Breads Breakfasts Desserts Main Courses Salads Sauces Side Dishes Soups Vegetarian Cheese, Squash, and Onion Galette Note from Cheri "If the words "buttery" and "crunchy" conjure up positive food images for you, then this recipe is a can't-miss. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables. The Teleme cheese really makes this dish, and I would highly recommend you go the extra mile to find it. If you can't, then use Monterey Jack, mozzarella, or a young Provolone.

87. Food-Cooking @ The UK Shopping Centre - The Free UK Online Shopping Search Engin
    bakers, cheese, supermarkets, shopping, Tesco, hampers, hampers.com, fresh meat,gourmet food, recipes, cheeses, chocolate, chocolatesFood cooking ladies  
    http://www.ukshops.co.uk/content/Food-Cooking.html

88. Cheese Soufflé. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookboo
    cheese Soufflé. Farmer, Fannie Merritt. 1918.The Boston cooking School Cookbook.  
    http://www.bartleby.com/87/r1119.html
    
    Extractions: Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook Cheese Fondue CONTENTS ... BIBLIOGRAPHIC RECORD 2 tablespoons butter Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.

89. Russian Recipes, Cuisine And Cooking. Russian Food Store
    You can diversify omlet by adding cheese, Russian recipes, russian food recipes,recipe, foods, Russia, russian cooking, cookbook, cook book, Cuisine, food  
    http://www.russianfoods.com/recipes/group00019/default.asp

90. CANOE - Lifewise: LOW-FAT COOKING: Carrot Cake With Cream Cheese Frosting
    LOWFAT cooking Carrot cake with cream cheese frosting By The Associated Press,Carrot Cake With Cream cheese Frosting sounds too good to be low-fat.  
    http://www.canoe.ca/LifewiseFooddrink0201/0401_carrotcake-ap.html
    
    Extractions: Inside CANOE.CA SLAM! Sports Jam! Showbiz AllPop CNEWS Webfin Money C-Health Lifewise AUTONET.CA Newsstand Travel Search eBay.ca Get away today 411 online Free E-Mail Shop.canoe.ca CareerConnection Classified Extra Match Contact Obituaries Today Restaurants Hotels Weather Horoscopes Lotteries Crossword Scoreboard News Ticker Biz Ticker Sports Ticker TV Listings Movie Listings CLIVE Concerts Mutual Funds Stocks Feedback Index Carrot Cake With Cream Cheese Frosting sounds too good to be low-fat. But this recipe specifies much less oil than usually called for, and adds applesauce and raisins to keep the cake moist. The cream-cheese frosting keeps its fat content within bounds because it uses nonfat cream cheese. (AP Photo/Weight Watchers)

91. Listings Of The World Home Cooking Cheese
    cooking/Sandwiches (827) Home/cooking/Sauces,_Dips,_Gravies,_and_Toppings (124)Home/cooking/Snacks (36) Home/cooking/Soups_and_Stews/cheese (71) Recreation  
    http://listingsworld.com/Home/Cooking/Cheese/

92. Food Editor's Tips: Cooking With Blue Cheese
    Good Housekeeping magazine's food editor, Susan Westmoreland, offers adviceon cooking with blue cheese. Click Here! cooking With Blue cheese.  
    http://magazines.ivillage.com/goodhousekeeping/experts/editor/qas/0,,416585_2915
    
    Extractions: French Roquefort, made from sheep's milk, has uniquely tangy, salty overtones that work well when you want something assertive. If you're looking for a soft, creamy blue with subtle tones, try Danish Saga. English Stilton has a delicate taste; its texture is firm, yet it still crumbles nicely for pasta tosses. Italian Gorgonzola is soft and creamy, with a pungent, earthy bite. Look for the young Dolcelatte (or sweet Gorgonzola) variety when you want mild blue cheese for dessert with a plate of sweet fruit. American Maytag Blue is smooth and creamy with wonderful peppery notes. It's a nice addition to a cheese board and delicious crumbled in salads.

93. Land O'Lakes Entertaining And Party Planning - All About Cheese
    , Soft, white, crumbly cheese with a salty flavor. ServingSuggestions, Popular in Mediterranean cooking, often crumbled on salads. Feta cheese,  
    http://www.landolakes.com/partyPlanner/AllAboutCheese.cfm

94. Cooking Light - Updating Macaroni And Cheese
    cheese flavor, we omitted the original recipe's ham and doubled the amount of cheesewith a If we publish yours, we'll send you $50 and a cooking Light Tshirt  
    http://www.cookinglight.com/cooking/fd/features/package/0,14343,332686,00.html
    
    Extractions: For years, everywhere you went, it was macaroni and cheese this, macaroni and cheese that. "I just love macaroni and cheese," people would say, as if it were a favorite relative or something. It just seemed as if macaroni and cheese would never fall out of favor. Then one day, macaroni and cheese's sexy Italian cousins arrived: Fettuccine, ravioli, penne the list goes on, with new ones popping up all the time. Nowadays, almost everywhere you go, people are saying, pasta this and pasta that. "I just adore pasta," they coo, "it's so light, so healthy, so..." Well, you get the picture, and it ain't altogether pretty. Just how did the ever-popular macaroni and cheese wind up on the endangered comfort- food list? According to the latest Favorability Rating, blame for its plunge was placed on rapid weight gain (67%), clogged arteries (30%), and gridlock in Congress (2%). Not to worry, macaroni-and-cheese lovers. We've lightened up your favorite dish, cutting a third of the calories and over half the fat, while sacrificing none of its rich flavor. Now you can eat macaroni and cheese all of the time, if you want. Of course, you don't have to, this being America and all. How We Did It

95. Cooking Light - Say Wine? Say Cheese!
    Cabernet Sauvignon and Merlot both became mellow in the presence of a rich, creamycheese, which for its part became Copyright 2003 cooking Light magazine.  
    http://www.cookinglight.com/cooking/mp/wine/article/0,13803,231742,00.html
    
    Extractions: My story of wine and cheese began in the '60s. Among other fairly inexplicable things that happened during that decade, cocktail parties became wine-and-cheese parties. Everyone would stand around drinking wine, eating Brie, and talking about the sexual revolution. The '60s also initiated me into the then romantic and bohemian food-and-wine ritual of eggplant Parmesan and Chianti. Cheap and very cheesy eggplant Parmesan, I might add, paired with even cheaper Chianti. At the end of the evening, you'd take home the Chianti bottle and place a drip candle into it. (If you weren't in love in the '60s, don't expect to understand.) Wine and cheese have always been inextricably linked because they have the capacity to improve one another. Europeans always understood that the way to make rough, young red wine taste better is to serve it with cheese. Even fabulous, expensive red wine often tastes better with cheese, and cheese, for its part, often tastes richer and more exciting with red wine. The key to all of this is understanding tannin, a beneficial compound primarily found in grape skins. Red wines, which are fermented with their skins, have a lot more tannin than whites. Tannin can taste dry and tight in the mouth: A red wine with a huge amount of tannin gives you the sense that your tongue is being shrink-wrapped.

96. Cream Cheese Pound Cake - Home Cooking At BellaOnline
    You Are Here HOME Food Wine Home cooking Articles. Sandy Moyer is BellaOnline'sHome cooking Host. Cream cheese Pound Cake. Cream cheese Pound Cake.  
    http://www.bellaonline.com/articles/art3712.asp
    
    Extractions: In a large bowl, blend butter and cream cheese. Add sugar and beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Gradually add flour,amd beat until well blended. Stir in vanilla. Pour into 2 greased and floured loaf pans. Bake at for 300º for 1 hour and 15 minutes. Cool in pan for 15 minutes before removing from pan to continue cooling on a wire rack.

97. Recipes And Cooking Information - ROP Recipe Bag
    Appetizers, Home Side Dishes Chili cheese Rice Recipe. Chili cheeseRice Recipe Submitted by Ginney. 1 cup long grain white rice  
    http://www.tinkertech.net/recipes/sides/chilicheeserice.htm
    
    Extractions: Spread 1/3 cup rice in a mixing bowl, (Pyrex or any other bowl that is oven proof) next a layer of chilies and then a layer of cheese. (If using whole chilies, open up and then layer, then a layer of sliced cheese). Repeat two more times (three layers total). Pour the soup on top and then bake at 400 degrees for approximately 1 to 1 1/2 hours. Lightly cover bowl with foil and remove about 20 minutes before rice is done. To increase: 1 1/2 cups rice = 3 cans soup

98. MSN Health - From Cooking Light: Hot Bean-and-Cheese Dip
    through chiles). Spoon tomato mixture into a 11/2-quart casseroledish coated with cooking spray. Top with cheese. Bake at 350  
    http://content.health.msn.com/content/article/56/65626.htm
    
    Extractions: • 1 (14.5-ounce) can diced tomatoes, drained and divided • 1/2 teaspoon hot pepper sauce • 1/4 teaspoon salt • 1/4 teaspoon ground cumin • 1/4 teaspoon dried oregano • 1 (16-ounce) can pinto beans, rinsed and drained • 1 (16-ounce) can fat-free refried beans • 1 (4.5-ounce) can chopped green chiles, drained • Cooking spray • 3/4 cup (3 ounces) shredded sharp cheddar cheese 1. Preheat oven to 350 degrees. 2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Top with remaining tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup). CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg

99. Serving & Cooking Goat Cheese
    Serving cooking with Goat cheese Once you go goat, it is hard togo back A texture of coarse satin and a flavor that states  
    http://www.haystackgoatcheese.com/serving_cooking.htm

100. Chefs Food, Recipe, Recipes, Cooking, Food, Culinary, Nutrition,
     Something to eat? Global cooking Thai Indian Japanese MediterraneanFusion cooking. Appetizers Soup Salad Milk, cheese and Eggs. Main  
     http://members.ams.chello.nl/mitch5/milk_cheese.html

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