Kategoria BISAC: Cooking >> Specific Ingredients - Dairy

Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick--the shot of booze in each cup.
Follow the authors' clever technique by adding a generous pour of spirits to your homemade ice cream and you'll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled:

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The cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family.

Originally published in the early 1970s as The Cow Economy and reprinted many times...

250 pages. More than 200 delicious low-sodium recipes. An essential cookbook for everyone who loves to cook and eat. Real life low salt food for everyday and special occasion meals.

This extra-ordinary cookbook is a celebration of good health and great taste. You'll be able to cook the same low salt, health-giving family recipes that Meniere Man's cooks in his own kitchen. Foods and flavors so delicious, you won't...

The Complete Book of Cheese

by Bob Brown

Illustrations by Eric Blegvad

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese from...

'Laugh out loud... such a picture of the fields of lavender, sunflowers and olive trees that you could almost be there with her.' Stephanie Sheldrake, Living France Magazine

From the author of the bestselling memoir 'How Blue is My Valley' comes another irresistible invitation to join her in Provence, this time to discover everything you want to know about cheese and its place in French life. How to choose it, serve it and cook with it. Recipes range from traditional tapenade to original British/ProvenCal fusion such as Big Franglais Breakfast and Pizza Gallois,...

Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make his or her own delicious blends: it is 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science...

-Ever fantasize about a one-stop ice-cream shop that has all your favorite flavors and then some? If so, Robin Donovan's Homemade Ice Cream Recipe Book is your dream come true. Time-tested flavors such as Cookies and Cream, Classic Vanilla, Chocolate Fudge Brownie, and Red Velvet abound in these easy-to-follow recipes. All recipes are based on one classic base. From there, the sky's the limit -
--Marcy Goldman, chef, author of A Passion for Baking, and host of www.BetterBaking.com

There are few things more enjoyable than the creamy comfort of rich,...

David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary...