(Part 2) Reddit mentions: The best cheese & diary cooking books

eggs are one of my favorite things to cook because they're so simple, yet there's so many things you can do with them and they're actually really quite technical. honestly, if you eat a lot of eggs, I highly recommend this cookbook. there are bunch of non-traditional but still super easy ways to cook eggs that are super good, explanations on cooking technique, non-egg related recipes.

The most major key to eggs is to have a good nonstick pan. This doesn't have to be anything expensive, even the cheapest ones from like walmart work good, just make sure it's not scratched (never use metal utensils) or eggs will stick. I have a dedicated egg pan that I never use for anything else.

frying:
I really like to add some some chopped herbs into my butter when frying. Try combinations of parsley, basil, chives, tarragon. see this article, also references the above mentioned cookbook. sounds kinda weird but really makes a plain fried egg a lot more flavorful.

scrambled:
I've found most people who don't like scrambled eggs generally just don't know how to cook them the way they like, primarily due to being unable to achieve the preferred texture. I'd check out youtube and watch a bunch of videos on how to scramble eggs to see how much of a difference texture can have on the outcome.

hardboiled: I really like this recipe for hardboiled eggs. super quick and easy if you prep the eggs beforehand and have some flatbreads laying around.

omelettes: There's a lot of ways you can make omelettes quickly, though these require a little bit of technique. I'd recommend researching omelette types and again watching youtube videos as this is highly preference based.

uh, anyways. I really like eggs. I could honestly probably find you some more resources/recipes if you had more specific questions about what you like.

Ohh sure thing! I've got a small collection but the one I always rec and lend out isn't a cookbook, but actually this really useful guide called: The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook. For baking, I really like watching Great British Bake off for recipes and have Mary Berry's Baking Bible, it's been a good guide. I also like Ricardo, and made his apple+pecan and raisin cake over the holidays and it was really good. But my true love is actually cheese making (despite my lactose intolerance lol) and so Nick Haddow's Milk Made is my baby, there's a recipe for saffron+honey cheesecake I'm planning on making for my brother when he finishes his midterms. Martha's good, you can actually find her recipes online but nothing off the top of my head I can recommend rn.

35 grams of salt :)

In baking one should ALWAYS weigh ingredients, the most important tool in a bakeshop is a scale. Your final product will taste the EXACT same every time if everything is weighed. For home use you just need a little scale, I use this little guy at home.

Most home bakers hate weighing eggs and find it ridiculous so just keep this simple rule in mind. 1 large egg = 50g. So 2 large eggs for every 100g needed.

The reason for weighing literally everything over using cups, teaspoons and other volumetric amounts is definitely well worth reading into as well. Pretty much every book worth its weight will be done in with weights instead of volume and will have a section explaining why. But essentially with baking its chemistry, everything is done to cause a specific reaction and that reaction is done to a certain degree in the end product.


EDIT: If you want some cookbooks I made a post previously about what I recommend for people depending on what they are into making, so I'll post that up in here

Bibles

• Baking Bible
  
• Cake Bible
  
• The Pie and Pastry Bible
  
  Bread
  
  
• Beard on Bread
  
• Bread
  
• Bread Baker's Apprentice
  
• Flour Water Salt Yeast
  
• Josey Baker Bread (I just genuinely like this guy tho lol)
  
• All of the Tartine books (just get all of them, Chad is the man when it comes to bread)
  
  Caramels/Candys/Ice Cream
  
  
• Ample hills creamery
  
• Artisan caramels
  
• Chocolates & Confections
  
• The Sweet Book of Candy Making
  
• Sweet Cream And Sugar Cones
  
  Jack of all trades
  
  
• Baked Occasions
  
• Baker's four seasons
  
• Flour
  
• Flour Too
  
• Model Bakery Cookbook
  
• Momofuku Milk Bar
  
• Ovenly
  
  Pastry/Pies
  
  
• The Art of French Pastry (this is one of my all time favorites)
  
• Creative Eclairs (whole set is great for beginners to intermediates)
  
• First Prize Pies
  
  Textbooks
  
  
• Baking and pastry
  
• On Baking
  
  
  I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!

Sometimes I'm bad - being an Italian giving up cheese has proven to be difficult! But, I've been working on cutting out dairy completely for a few years now and here's my list:

Soy or coconut milk, depending on the use - I find plain soy milk is the easiest replacement for milk in savory recipes.

Veganaise to make my own ranch dressing or vegetable dips.

Avocado for sour cream (lots of burrito bowls in our house!).

Tofutti cream cheese - I actually prefer it to regular. Their sour cream isn't so great though, IMO.

Coconut milk ice cream - and I make my own dairy free ice creams sometimes, but it's been an experiment for the most part.

It's worth looking at some vegan recipes for some of your normal favorites - mac and cheese, enchiladas, lasagna, etc. If you're not much of a cook, some of the recipes can seem a little daunting, but once you're more used to the typical replacements, you can cherry-pick what "normal" ingredients you can leave in.

If your grocery store has a "natural" section, and I imagine most do these days, spend a little time wandering the aisles, especially the refrigerated section - try a few of their dairy free options, figure out what your options are in your area and what actually works for you.

A couple of my favorite cookbooks:

Vegan Cooking for Carnivores

The Cheesy Vegan

Good luck!

(Edited to add a couple points I forgot!)

Here are a couple of books that I like and have referred to in the past:

• https://www.amazon.ca/Fabrication-Farmstead-Goat-Cheese/dp/0960740430/ref=sr_1_1?ie=UTF8&qid=1463841654&sr=8-1&keywords=fabrication+of+farmstead+cheese
  
  
• https://www.amazon.ca/American-Farmstead-Cheese-Complete-Selling/dp/1931498776/ref=sr_1_15?ie=UTF8&qid=1463841709&sr=8-15&keywords=artisan+cheese
  
  
• https://www.amazon.ca/200-Easy-Homemade-Cheese-Recipes/dp/0778804658/ref=sr_1_1?ie=UTF8&qid=1463841749&sr=8-1&keywords=200+cheese+recipes
  
  I also find that cheeseforum.org is a great resource, with lots of helpful folks.
  
  The above resources are great for getting started, but I've found the most help to have worked with actual cheesemakers. I took a year off 6 years back to spend some time with English and French cheesemakers, which was AMAZING, and have been more recently taking courses offered by Acadamie Opus Caseus, which have improved our cheeses enormously.

Well it's tuesday which means I'm teaching my advanced culinary class tonight. I usually worry a little bit about what I will be able to eat but not tonight because were MAKING CHEESE. Lots and lots of cheese. I am so excited, and I'm IF'ing a little bit today just so I can spend all my calories on delicious freshly made made cheeses.

I want to highly recommend this book called One Hour Cheese by Claudia Lucero ( link to it in Amazon below ) of al the books I have on cheesemaking, this is the most do-able, easiest I've ever found for someone who's never done it before. Try it, it's amazing.

http://www.amazon.com/One-Hour-Cheese-Mozzarella-Paneer--Even-Burrata/dp/0761177485/ref=sr_1_1?ie=UTF8&qid=1413300074&sr=8-1&keywords=one+hour+cheese

From Amazon:

> Crisply toasted bread, gooey melted cheese and flavoursome relishes and pickles - the humble hot cheese sandwich is given the ultimate makeover in this book. Use this book to create the toastie with the mostie with the best ever recipe for Classic Grilled Cheese, as well as exciting variations. Serve up hearty yet Simple options such as the Montgomery Cheddar with Red Onion Chutney, Gruyere with Leek, and Smoked Provolone with Black Olives. Fancy your grilled cheese down and 'dirty'? Try Swiss Cheese with Chilli or Hot Dog with Sauerkraut and Mustard. Or bathe your grilled cheese in luxury with Gourmet recipes such as Tartiflette (reblochon and potato gratin with bacon) or Ricotta with Roasted Butternut Squash and Sage. Get the best out of your grilled cheese with the finest International flavours the world has to offer. Try the classic Croque Monsieur or Manchego with Chorizo and Padron Peppers. Crunchy, golden, gooey and satisfying, Grilled Cheese will keep you warm all winter.

tl;dr: Melts.

I'm a huge huge fan of gelato, which is very hard to find in the US (mostly impossible, actually, but there are a few rare spots in NYC, one I've found in Newburyport, MA).

David Leibovitz has a lot of wonderful recipes for both ice cream and gelato. More ice cream in his book, http://www.amazon.com/Perfect-Scoop-Granitas-Accompaniments-ebook/dp/B005EH3ERU/ref=sr_1_4?s=books&ie=UTF8&qid=1369578203&sr=1-4&keywords=david+lebovitz, but his site has quite a few good gelato recipes. Everything I've ever made by him has been fantastico!

Also, I have both of these books and can vouch for their craft. Everything I've made from them have been delicious.

http://www.amazon.com/Ciao-Bella-Book-Gelato-Sorbetto/dp/0307464989

http://www.amazon.com/Making-Artisan-Gelato-Techniques-Flavor-Infused/dp/159253418X

As suggested by /u/Jynxers many Asian cuisines use little cheese. SE Asian, Chinese, Korean, Japanese are usually low-cheese (some modern Japanese stuff has cheese). Indian and Western Asian will often use cheeses, but will still be mostly cheese-free.

Another possibility is a cookbook for people with lactose intolerance and/or dairy allergies. For example, https://www.amazon.com/Dairy-Free-Cookbook-Fully-Revised-2nd/dp/0761514678 (don't know if this particular book is good; from the reviews, some people like it).

I very rarely cook with cheese (cow milk allergies). I've never bothered looking for a cheese-free cookbook - I just ignore the recipes with cheese, or (where suitable) just leave the cheese out. If somebody was giving me a cookbook as a gift, I'd rather they gave a cookbook that was chosen because it's a really good cookbook (as long as it isn't exceptionally cheesy) than one that was chosen because it was cheese-free.

Cheese itself has an amazing history. It was one of the first methods of preserving very perishable foodstuff, and has had a huge impact on humanity (check out [Paul Kindstedt's Cheese and Culture][(http://www.amazon.com/Cheese-Culture-History-Western-Civilization/dp/1603585060)).

It's really more a category of cheese than a specific one that I find interesting. Sheep's milk cheeses became a serious commodity in the middle ages, and it allowed certain peoples to sustain themselves and turn a large part of their lives over just to making cheese. This happened in Tuscany with their Pecorino Toscano, in Sardinia (where they have been making cheese for thousands of years), and in the Basque region. Basque cheeses are still a very highly sought-after good. I've always got about three different ones in my case, and they are some of our most popular BECAUSE THEY ARE SO GOOD! So not only were these people able to sustain themselves with their cheese making (which used to just be a necessity- use all this extra milk somehow or starve) but they gave themselves financial stability with a good that is now purchased by people around the world.

[explanations]

Riddle 1: When me and my siblings would complain about something, my Father would always ask "Do you want some cheese with that whine?!?!?!" So naturally, I thought of cheese! http://www.amazon.com/dp/0756654424/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=17ZPJSM5809H6&coliid=I2YEKHEIIB1N03

Riddle 2: My Grandmother would always tell me stories about Broom-hilda when I was younger, and they always scared the shit out of me. So the word "broom" always brings up bad memories for me. http://www.amazon.com/dp/0448171104/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=17ZPJSM5809H6&coliid=IJ99FKLLUWPNZ

Riddle 3: The worst joke in the world: "For whom should you always remove your hat?" "The barber." So a barber pole seemed good for this one. http://www.amazon.com/dp/B00B3YFX7M/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=17ZPJSM5809H6&coliid=I1CCOIA6QPQK18

Riddle 4: A very educational book for people of all ages. http://www.amazon.com/dp/192913214X/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=17ZPJSM5809H6&coliid=I2LRKZHQKNTQA1

Riddle 5: I taught my brother how to play chess when he was 10 years old, and every day for the next few weeks he would come up to me and say "WANNA PLAY CHEST?" no matter how many times I corrected him. http://www.amazon.com/dp/B0007V0XQI/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=17ZPJSM5809H6&coliid=I16NBY6BIFLPDM

Bonus riddle: The most sound advice ever given to a superhero: "never wear a cape", by the fashion designer from The Incredibles. http://www.amazon.com/dp/B000TOLBNC/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=17ZPJSM5809H6&coliid=I28CHT28NCJMA2

Thanks for running this contest, I had a great time coming up with these answers!

Well, that's not strictly true. I would say that we produce some of the most horrifying abominations in the name of cheese, and the majority of Americans couldn't tell good cheese from a hole in the ground filled with horrible yellow plastic.

But! Here in the Pacific Northwest we a have an abundance of farmhouse made cheeses of virtually every style. Now, you're never going to get me to say that we make anything better than Montgomery's Cheddar, or that other Neal's Yard superstar Stichelton, but we really do make some fabulous cheese.

If you are at all interested Tami Parr's Artisan Cheese Of The Pacific Northwest is a great starting point (though a little bit out of date).

Anyway, I'll step off my soapbox now.

Thanks! Both two books I've been meaning to get that my library didn't have. Funny about the outdated information. I remember thumbing through the Cheese Primer (side note- that guy is so crabby I couldn't stand it. How can you not be happy writing about cheese??) and he mentioned something being rare or unavailable that was a staple in my case.

And in case someone else wants a rec- When I first got a job at a cheese counter I really liked the DiBruno Brothers Book of Cheese. Not super extensive or in depth, but very approachable and a pretty fun read. Used a lot of their descriptors and pairing recommendations while I was getting my footing.

World Cheese Book by Harbutt and Mastering Cheese by McCalman are popular books in these parts. The new Oxford Companion to Cheese is great too.

If you're interested in the technical side of things you can check out cheesescience.org (shameless plug)

All that said, the most important thing you could do is to have a solid knowledge of the cheese you sell. Know where each one is made, who makes it, what kind of milk/rennet, raw/pasteurized, flavors, pairings, etc.

It's actually from the ice cream cookbook "Jeni's Splendid Ice Creams at Home". The cookbook won the James Beard award for best dessert cookbook a few years ago and has some incredibly mind-boggling ice cream recipes. My niece visited me when I happened to have some "butter-pecan maple" and "Savannah buttermint" ice cream in the freezer and she freaked out. Now she won't even try any of the other flavors. I finally forced her to try the "Roasted strawberry and buttermilk" by telling her if she didn't at least taste it she wouldn't get her dessert.

My wife and I received that same waffle maker for our wedding over 10 years ago and it's still tickin' strong! And we've used Michel Roux's waffle recipe from his book, Eggs for most all that time as well.

A couple tips:

1. Crank the heat all the way to 5. And once you've got batter in it, let it sit another 15-20 seconds after the light goes green (indicating the waffle is done).
   
2. Find a good recipe that calls for more butter in the batter, allowing you to lighten up on greasing the iron. (Joy of Cooking, has a good recipe too). Just a short burst of butter-flavored cooking spray at the beginning of your waffle-making-session and the butter in the batter should carry you along the rest of the way.

if you like queso that much, i'd recommend "Queso!" by Lisa Fain. Multiple queso making techniques and I've liked those I've made.

https://www.amazon.com/QUESO-Regional-Recipes-Favorite-Chile-Cheese-ebook/dp/B01MT4WC2K

I'm partial to DiBruno Bros. House of Cheese. It has a guide to various specialty cheeses, and offers suggested pairings as well. I'm lactose intolerant and haven't tried many of the included recipes, but the brick and mortar store is local to me, and I always come away impressed with the depth of their knowledge.

Hmmm I had that book in an earlier form. Wonder if I still have it.

I've been using One Hour Cheeses, and love it.
http://www.amazon.com/One-Hour-Cheese-Mozzarella-Paneer-Even-Burrata/dp/0761177485/

Dern, now I'm really hungry. I just got this book and am looking forward to trying something from it. I have the previous edition and he's the best. https://www.amazon.com/gp/product/039958031X/

Check out David Lebovitz's ice cream cookbook: The Perfect Scoop. He's got lots of custardy/egg using recipes.

Nå folkens, der er snart gået et år siden Skodbil sidst mæskede sig i fødselsdagskage, og det betyder at successen skal gentages. Fødselsdagsgaver er for lang tid siden gået fra at være Lego og våben, til at være sokker og bøger.

Derfor skal der nu nogle gode kogebøger på listen. Jeg er ikke så meget på udkig efter opskriftsbøger, men mere ude i at ville have kogebøger som jeg rent faktisk kan lære noget af. Jeg har allerede følgende på listen, men hvis DU kender en helt vildt god bog jeg bør læse, så sig til.

Sølvskeen

The Food Lab, Kenji Lopez

Chocolate at Home

Paul Bocuse Institut Gastronomique

The Professional Chef

The Flavour Bible

Mastering Cheese

Der er med vilje ingen vinbøger på listen, for det gør jeg mig ikke specielt meget i - endnu.

The Homesick Texan has some good recipes: https://www.homesicktexan.com/

She also has a few cookbooks:

https://www.amazon.com/Homesick-Texan-Cookbook-Lisa-Fain-ebook/dp/B006HAPP8Y/

https://www.amazon.com/Homesick-Texans-Family-Table-Cooking-ebook/dp/B00FO61A1S/

https://www.amazon.com/QUESO-Regional-Recipes-Favorite-Chile-Cheese-ebook/dp/B01MT4WC2K/

Both Thrifty Foods and Whole Foods were very obliging. Probably depends on who you approach and their mood at the time. If you haven't seen it take a look at:

http://www.amazon.ca/200-Easy-Homemade-Cheese-Recipes/dp/0778804658

The author runs a dairy farm and cheese making facility out in the valley and knows her stuff. Vancouver Public Library has a copy if you just wanna have a look. Gourmet Warehouse on East Hastings USED to have some supplies...Rennet, calcium chloride some starters etc. Was a couple of years ago though.

Eggs, by michel Roux
http://www.amazon.com/Eggs-Michel-Roux/dp/0471769134

Eggs, The Roux Brothers BBC
http://www.youtube.com/watch?v=W3gUdsRviaE