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Cheese

RRP $29.99

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Inspirational and information-packed, this is an indispensable guide to enjoying this versatile and beloved ingredient, both in the kitchen and at the table.

This luscious collection, with more than 100 recipes for every course, presents ways to cook with all types of cheese, whether rich and creamy, oozy and pungent, or nutty and sharp. All the classics are here, from fondue to enchiladas and burgers.

You'll also discover innovative dishes like fried pecorino with stone-fruit salsa, squash salad with gooey Teleme and toasted pepitas, roast chicken stuffed with Gruyere, oven-roasted endive withy Saint-Marcellin, and tangy plum part spike with ginger and chevre.

Descriptions of over 150 of the world's most celebrated cheese varieties, tips on pairing with wine or beer, ideas for putting together the perfect cheese plate, and recipes for sweet and savoury accompaniments round out this definitive resource for aficionados seeking new and delicious ways to showcase their favourite food.


A Taste Of Blood Wine

RRP $15.99

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1918. A First World War battlefield becomes the cosmic battleground for two vampires, as Karl von Wultendorf struggles to free himself from his domineering maker, Kristian.


1923. Charlotte Neville watches as her father, a Cambridge professor, fills Parkland Hall with guests for her sister Madeleine's 18th birthday party. Among them is his handsome new research assistant Karl - the man Madeleine has instantly decided will be her husband. Charlotte, shy and retiring, is happy to devote her life to her father and her dull fiance Henry - until she sees Karl ...


For Charlotte, it is the beginning of a deadly obsession that sunders her from her sisters, her father and even her dearest friend. As their feverish passion grows, Karl faces the dilemma he fears the most. Only by deserting Charlotte can his passion for her blood be conquered. Only by betraying her can he protect her from the terrifying attentions of Kristian - for Kristian has decided to teach Karl a lesson in power, by devouring Charlotte.


Cheesemaking Practice

RRP $237.80

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When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard- ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.



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Australian Wines Articles

Introduction Wine Wine Cellar Red Wine Wine Tour
Wine Tasting Wineries Wine Cheese Ice Wine
Wine Country Oak Wine Sparkling Wines Grape Wine
Wine Collecting Wine Home Wine Label Wine Making

Australian Wines Books

Introduction Wine Wine Cellar Red Wine Wine Tour
Wine Tasting Wineries Wine Cheese Ice Wine
Wine Country Oak Wine Sparkling Wines Grape Wine
Wine Collecting Wine Home Wine Label Wine Making

Australian Wines

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