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"The Big Cheese is the best at everything, and brags about it, too. When the annual Cheese-cathlon comes around, the Big Cheese is prepared to win, as always. But what happens when the quiet new kid, Wedge Wedgeman, comes out on top? Is a slice of humility all the Big Cheese needs to discover that some things are better than being the best?"-- Provided by publisher.
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Brie and apricot jam on a baguette, spinach and goat cheese on a croissant, blue cheese and fresh figs on crusty Italian bread--this is not your average grilled cheese sandwich! Each of these 50 innovative recipes includes instructions for making the sandwiches on stovetop, grill, or sandwich maker.
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The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way.
In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant...
In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant...
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Don't be intimidated by the idea of making cheese--vegan cheese is simple and straight-forward, with clean, basic ingredients. Here, green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast. Her flavorful creations are enhanced with herbs and...
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The Irish were making cheese as far back as Celtic times, but artisan cheese-makers have only recently begun to revive this ancient art, and the results are some exciting cheeses. Host Will Studd travels to the spectacularly rugged southwest coast of Ireland to try some of the more unusual varieties being made. He also discovers that despite the renaissance, huge challenges remain for cheese-makes who want to use raw mile.
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Cheeses from Spain have recently gained popularity on the international market; with one particular cheese becoming very well known. In this episode, host Will Studd travels to the land of Don Quixote to learn about a rich sheep's milk cheese called Manchego. He then visits a cheese fair in the medieval city of Trujillo to savor another sheep's milk cheese, Queso de la Serena which is set with thistles. Finally, Will drives to the magnificent Picos...
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France's most popular blue cheese is Roquefort, which dates back to Roman times. Even today, blue cheeses throughout the world still rely on molds originating in the region's limestone caves. Host Will Studd travels to a typical hillside dairy learn about the area's unique breed of milking sheep before he visits the famous caves, where he is inducted into the Grand Order of Roquefort in a special ceremony.
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Known as the King of English Cheeses for more than two centuries, Stilton has never been copied anywhere else in the world. Despite the famous name, it has never been made in Stilton either. At historic Quenby Hall where the cheese was invented, we see how it is made and the origins of its outstanding reputation. Then a visit to the annual British Cheese Awards, where we find out which cheese-maker will be crowned the best producer of English blue...
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"The moon has turned into cheese. Now humanity has to deal with it. For some it's an opportunity. For others it's a moment to question their faith: In God, in science, in everything. Still others try to keep the world running in the face of absurdity and uncertainty. And then there are the billions looking to the sky and wondering how a thing that was always just there is now... something absolutely impossible. Astronauts and billionaires, comedians...
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In the United States, a backlash against mass-produced foods has led the Organic and Farm to Table movements. Freshly grown organic fruits and vegetables, foods produced from fresh local ingredients, and artisan and farmhouse cheeses have been at the forefront of these movements. In this episode, host Will Studd travels to Northern California to find out more about these products. Starting at the Ferry Plaza Farmers Market in San Francisco and heading...