New PDF release: Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes,

By Tenaya Darlington

ISBN-10: 0762446048

ISBN-13: 9780762446049

Peek in the back of Philadelphia’s biggest and oldest cheese counter for a full of life advisor to pairing cheese with every thing from beer and cocktails to olives and charcuterie. The store’s resident cheese blogger, Madame Fromage, brings to lifestyles a hundred and seventy of the world’s maximum artisan cheeses, drawing on tales and information from the store’s third-generation owners.

The publication deals 30 recipes, from Cheddar Ale Soup to Rogue River Sushi, besides a dairy lexicon, notes on tips on how to flavor cheese, and a number of themed forums: a hearth celebration, an All-Goat Blow-Out, and a range of table Bento. appealing four-color pictures serve to place names with wheels and wedges of cheese.

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Extra info for Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings

Example text

54 cake keeper cakes Serves 8 Zebra Cake I’D SEEN VERSIONS of this graphically striped cake all over the Internet and was dying to make a cake with the same effect. The technique is quite easy and well worth the few extra minutes it takes. Divide a batch of vanilla cake batter in two, coloring half of it with cocoa powder (use Dutch process, which is darker than natural cocoa, for the most striking chocolate-and-vanilla effect). Then, spoon alternating portions of vanilla and chocolate into the center of the pan.

With the mixer on low speed, beat the eggs in, one at a time, scraping down the sides of the bowl after each addition. Stir in the brandy. Stir in 1⁄3 of the flour mix­ ture until just incorporated. Stir in half the milk. Repeat, ending with the flour mixture and stirring on low until just combined. Stir in the pear, raisins, and nuts. 4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Combine the flour, cinnamon, baking powder, and salt in a medium mixing bowl. 2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. 3. With the mixer on low speed, beat the eggs in, one at a time, scraping down the sides of the bowl after each addition. Stir in the brandy. Stir in 1⁄3 of the flour mix­ ture until just incorporated. Stir in half the milk. Repeat, ending with the flour mixture and stirring on low until just combined.

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Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington


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