On Friday May 12th at 1:30pm, Mark Lyons, an experienced home cheese maker, will demostrate the art and science of cheese making, so you too can make cheese in your own kitchen. After all, good cheese tastes better when you make it yourself!
Visit our first floor display featuring books on cheese making and how to make other foods from scratch in your own home. For more details including registration for the cheese making program, please call the library.
Ad Hoc at Home – Thomas Keller
A cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville, Thomas Keller showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb.
Real Food, Fake Food – Larry Olmsted
Award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.
The Science of Good Cooking – Cook’s Illustrated magazine
Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook’s Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen.
Artisan Cheese Making at Home – Mary Karlin
The most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items.
The Big Fat Surprise – Nina Teicholz
investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.
Pandora’s Lunchbox – Melanie Warner
New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening—and sometimes disturbing—account of what we’re really eating.
The Complete Guide to Making Cheese, Butter, and Yogurt at Home – Rick Helweg
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though.
The Telling Room – Michael Paterniti
In the picturesque village of Guzmán, Spain, in a cave on the edge of town, there is a cramped limestone chamber known as “the telling room.” This is where villagers have gathered for centuries to share their stories and secrets–usually accompanied by copious amounts of wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a Spanish cheesemaker as he spun an odd and compelling tale about a piece of cheese.