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- Techniques & Recipes for Mastering World-Class Cheeses -

Mary Karlin

Copyright © 2011 by Mary Karlin
Foreword copyright © 2011 by Peter Reinhart
Photographs copyright © 2011 by Ed Anderson


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 2011 by Mary Karlin

FOREWORD
Most people know me as a bread guy, but some who knew me back
when remember me also as a cheese guy. Yes, before embarking on
the baking career that has defined my professional life, I thought I might
instead be a cheese maker, fermenting milk rather than grain. I had
studied a small book on making cheese at home and worked out a deal
with a local raw milk dairy to buy all their unsold milk for one dollar a
gallon, about thirty gallons a week. I borrowed a stainless steel, doublejacketed
cheese maker on wheels from the same dairy, and every week I
rolled it out into the driveway of the ranch where I lived with thirty
other people in a Christian community (I was known as Brother Peter
back then), and transformed that milk into six small wheels of cheddarstyle
cheese that, after some aging, was pretty tasty. We called it Abbey
Jack even though it wasn’t anything like other Jack cheeses, because we
liked the sound of the name.
Soon I was looking at a space in a converted wine building (I lived in
Sonoma County in the heart of wine country, so old wine buildings were
abundant) to set up what I intended to call the Forestville Creamery.
After we measured the one stall in the building that was still available
amidst the other businesses—the existing winery, a gem and crystal
seller, a silk screen T-shirt shop, a comic book collector, and scattered
offices—I studied the board of health requirements for cheese making
operations. I looked, too, at the requirements for bread bakeries, since I
also was a serious amateur baker at the time. It was a no-brainer—the
rules governing a cheese operation were far more stringent and costly
than those for bread, and so I took the path of least resistance. Had I
chosen the creamery path, who knows: perhaps I’d have written a few
books like the one you are now holding instead of bread books. But, as
we all know, there are no coincidences, and this is why I am so grateful
to Mary Karlin, whom I have known for several years and who I consider
one of the godmothers of the artisan food movement in Sonoma County,
with her popular classes on cheese making and wood-fired cooking and
her many years of studying and working side by side with the finest
chefs and cheese makers in America (even I had the honor of working
numerous times with Mary at the award-winning Ramekins Culinary
School in Sonoma). Here, she demystifies essential processes for a new
generation of artisans in this, the most comprehensive book ever written
for home cheese makers.
There are two key words in the previous sentence that I’d like to
revisit: “demystifies” and “artisan.” The category of fermented foods
includes bread, wine, beer, spirit beverages, cheese, pickles, cured
meats, sauerkraut, kimchi, and more. They all evoke an ancient lineage
of mystery that, until modern science grabbed hold, had an aura of
alchemy and magic. This is because, in my opinion, each of these
foodstuffs represents a type of transformation of one thing into
something totally new and different. And the artisans who knew how to
perform those transformations attained a vital, honored, and almost
shamanistic role in their communities. They had, or so it seemed, a
mysterious power. But as science and technology deconstructed the
transformational steps into very non-magical, mechanical processes, an
important trade-off occurred: volume production supplanted small-scale artistry.
However, as anyone interested in this book probably knows, we are
now in the midst of an artisanal renewal. We saw it happen with bread,
wine, and beer in the 1980s, followed by a flowering of amazing
domestic farmstead cheeses in the 1990s. Lately it’s showing up in salumi
and charcuterie. And where the professionals dare to go, home cooks
soon follow. This book celebrates these artisan mysteries, if I can be so
bold as to resurrect that mystical image. I think it’s allowable, because
things exist on many levels, and while alchemy is no longer the rulebook
of the day, the yearning for the transformations that it symbolically
points to never has and never will depart from us. And so I believe that
all of us, whether professional or home cooks, long for the kind of
empowerment that comes with the ability to transform one thing into
something else.
In my cheese making days I marveled at how milk could become so
many different other things and how, if I learned how to properly
control the environment in which I performed my transformations, I
could tease out flavors and textures that weren’t there in the original
source product; I could effect a radical change in the elements, bringing
joy to others. I viewed my stainless steel cheese vat as a kind of altar,
and my aging room as a sacred, veiled chamber. I believe it is in making
connections like this—in seeing the implications embedded in fermented
and thus transformational foods (and in all things, for that matter, but
it’s so much easier to grasp with fermented foods)—that we do attain a
type of veil-splitting empowerment and thus begin to scratch the itch of
our deeper yearnings.
So a book like this one, which demystifies and simplifies, also leads us
deeper into mystery, because it gives us the tools to effect
transformations and to experience the joy of such creation, and also the
joy of giving joy. Every now and then I get the urge to track down some
rennet and make another batch of Abbey Jack, and with this book in
hand, I’ve already begun designating my aging cellar. But more
important, because I have the privilege of traveling frequently, I look
forward to tasting the cheeses made by you, of sharing in your joy by
being the recipient of it.
One final anecdote: During the height of my Abbey Jack days I
decided to make small, twelve-ounce wheels to give as Christmas gifts. I
even dipped them in beeswax and tied them up with twine, with a little
nub of string dangling off the top to facilitate untying them, and happily
gave them to my friends to send to their families across the country. I
couldn’t wait to hear how everyone liked it (this was in the early 1980s
when many people had never eaten homemade, aged cheese). A few
days after Christmas I heard one of my friends, who was talking on the
telephone, laughing hysterically. He kept looking at me and laughing
again. When he got off the phone he said, “My folks wanted me to tell
you thank you for all your hard work, but to also let you know that it
was smelliest candle they’d ever burned.”
Over the next few days I heard this same response from three other
people. Of course, those who figured out that it was cheese raved about
it, but, frankly, I still get notes from old friends reminding me of my
days as the smelly candle maker.
So as you dive into the world that Mary Karlin describes in the
following pages, I leave you with this thought: Know that you are
entering a long tradition of multidimensional artisanship, with all that
the term implies. As you become adept in your transformations of milk
into curds and whey, and thus into cheeses of many types, and as you
learn how to evoke every subtle nuance of flavor trapped in those curds
through proper temperature control, acid balancing, and aging, and as
you begin spreading the joy you have created by sharing the cheese you
create, remember, above all else, to always label your cheese.
Peter Reinhart
Charlotte, North Carolina
September 2010

INTRODUCTION
Iam thrilled to invite you on a rewarding journey, one that starts with
a simple ingredient, milk, which is transformed through a few
fundamental practices into glorious cheese. Whether you are a curious
novice or an experienced hobbyist, you are part of a culture with a
seemingly insatiable appetite for hand-crafted cheese, always yearning to
discover yet another treasure at the local cheese shop or as part of a
restaurant’s cheese plate. Maybe you are like me: when I encounter a
new, remarkable artisan cheese, it makes an indelible mark, and I think
to myself, “I want to make a cheese like that!” The enthusiasm comes
easy when there are so many cheeses to be inspired by and so many
excellent reasons to make your own. Perhaps you are motivated by the
guaranteed freshness of homemade cheese or want to save money
through DIY production, or maybe you are lured by the age-old tradition
of homestead cheese making as a means to feed your family.
I’ve worked with some of the most influential cheese makers and
authorities in the field, and now, in this comprehensive book, I share
with you the collective expertise and knowledge of the American cheese
making community—a dedicated segment of the burgeoning artisan food
movement. As a passionate cook, educator, and hobbyist cheese maker, I
adore both making hand-crafted cheeses and cooking with the results,
and I’m very keen to pass on what I know. This book is my offering,
filled with formulas for making more than eighty cheeses, including
longtime favorites, and more than two dozen newer contemporary cheeses.
We are lucky that the appreciation for hand-crafted cheeses, in the
recent past a rather rarefied interest, is now part of mainstream culture.
There is growing and widespread interest in hand-crafted foods and the
do-it-yourself experience—all part of what Peter Reinhart calls the
artisan renewal. But it is also worth noting that a mere century ago
cheese was still a relatively regional—and European—phenomenon and
that cheese making techniques were limited by climate, geography, and
technology in a way that modernity has rendered obsolete. For example,
bloomy-rind cheeses like Camembert and Brie were first created in
northwestern France because cows were prevalent, cheese was made for
home or village consumption, and a specific acid-tolerant mold
flourished in that region. High in the mountains, fewer cows were
grazed and their milk was pooled cooperatively. Therefore, large wheels
of low-moisture cheeses like Comté and Emmental were created to be
shared and to last through the winter months. In the United States,
cheese production first emulated regional European cheeses, made by
and for specific immigrant audiences. Hard Italian-style cheeses were
crafted in California, Germanic washed-rind cheeses like Limburger were
produced in Wisconsin, and cheddar was produced in New York.
Yet today, cheese makers have nearly unfettered access to the
specialized equipment and molds and cultures needed to produce any
type of cheese; the boundaries that once kept cheeses regionalized no
longer exist. This has resulted in what cheese authority Liz Thorpe notes
is a significant blurring of and riffing on tradition where Old World
meets New. And though technology has increased our access to supplies,
one of the most enjoyable parts of cheese making is decidedly
unmodern: you still can’t rush cheese. It slows down the pace of daily
life by requiring our attention and patience; waiting is essential to its
success.
Knowing this, I should not be surprised that my joyful journey to
writing this book has taken fifteen years in the cheese world, organizing
culinary tours to various farms and creameries, teaching cooking classes
using artisan cheeses, and sharing the hand-crafted babies of passionate
artisan producers in Northern California. These award-winning
craftspeople inspire me, and their dedication has shaped my career and
provided motivation for writing this book.
But maybe the most generous educator is cheese itself. Each time I
make cheese, the process teaches me something valuable. I can also say
to you, with certainty, expect the unexpected. Cheese making is an
unending learning process, even for those who do it daily. My job in this
book is to demystify and simplify that process enough that you can
confidently venture forth into this exciting, mystical world. Once your
hands are on the wheel, the road to proficiency is simple: keep making
more cheese and joyfully share it!
In addition to the more than eighty tested cheese making formulas, I
have included two dozen savory and sweet recipes inspired by the ethnic
or cultural origins of the featured cheeses—the Mediterranean, Northern
Africa, India, and Latin and North America. Helpful at-a-glance charts,
worksheets, guides for aging, and steps for making your own versions of
new artisan cheeses can be found on this book’s companion website,
www.artisancheesemakingathome.com.
I encourage you to visit my blog, Artisan Cheese Making at Home
(http://homecraftedcheese.com), so that together we may share updates,
discussions, recipes, new developments, and discoveries. Now, let’s get
started on this magical journey!
A note on the photography: All of the cheeses photographed for this
book by the gifted Ed Anderson were made either by me or by my team
of skilled hobbyist cheese heads. Additional photos were taken by me on
field trips to cheese makers and in my home cheese making kitchen.
Most of the cheeses are perfectly beautiful; some are less so. I hope
showing them to you warts and all proves a valuable tool for gaining
knowledge of what transpires (even unexpectedly) in the cheese making
process. Trust me, even the ugly ducklings can be delicious! The breads
in the photographs are courtesy of Della Fattoria, Petaluma, California.


Table of Contents

Foreword
Introduction
CHAPTER 1
Cheese Making Basics:
Equipment, Ingredients, Processes, and Techniques
Building Your Skills: The Habits of Successful Cheese Making
Equipment and Supplies
Ingredients: The Building Blocks of Cheese
Processes and Techniques
CHAPTER 2
Beginning Cheese Making:
Fresh Direct-Acidification Cheeses, Cultured Dairy Products, Fresh Culture-Ripened Cheeses, and
Salt-Rubbed and Brined Cheeses
Mascarpone
Low-Fat Panir
Queso Blanco
Whole Milk Ricotta
Whey Ricotta
Cultured Butter
Crème Fraîche
Buttermilk Sour Cream
Cultured Sour Cream
Yogurt
Yogurt Cheese with Mint
Greek-Style Yogurt
Cabécou
Real Cream Cheese
Crème Fraîche Cottage Cheese
Crescenza
Basic Chèvre
O’banon
Fromage Blanc
Queso Fresco
Quark
Cotija
Ricotta Salata
Feta
Halloumi
CHAPTER 3
Intermediate Cheese Making:
Stretched-Curd and Semisoft, Firm, and Hard Cheeses
Traditional Mozzarella
Burrata
Queso Oaxaca
Bocconcini
Junket Mozzarella
Braided String Cheese
Bread Cheese
Kasseri
Provolone
Smoked Scamorza
Dill Havarti
Edam Boule
Fontina
Gouda
Jack Cheese
Just Jack
Alpine-Style Tomme
Gruyère
Tea-Smoked Gruyère
Jarlsberg
Saffron-Infused Manchego
Parmesan
Romano
Asiago Pepato
American Brick
Caerphilly
Colby
Brew-Curds Cheddar
Cheddar-Jalapeño Cheese Curds
Farmhouse Chive Cheddar
Irish-Style Cheddar
Double-Milled Cheddar
Brin d’Amour
Cocoa-Rubbed Dry Jack Cheese
Lavender Mist Chèvre
Honey-Rubbed Montasio
Rustico Foglie di Noce
CHAPTER 4
More Advanced Cheese Making:
Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and Smeared-Rind Cheeses, and Blue
Cheeses
Crème Fraîche Brie
American-Style Brie
Bucheron
Camembert
Coulommiers
Craggy Cloaked Cabra
Crottin
Fromage à l’Huile
The Goat Experience
Mushroom-Infused Camembert
Bloomy Robiola
Saint-Marcellin
Valençay
Ale-Washed Coriander Trappist Cheese
Cabra Al Vino
Desert Sunset Pavé
Washed-Rind Teleme-Style
Lemon Vodka Spirited Goat
Époisses
Morbier
Wood-Fired Morbier
Mixed-Milk Morbier
Port Salut
Reblochon
Taleggio
Bloomy Blue Log Chèvre
Blue Gouda
Buttermilk Blue
Cambozola
Coastal Blue
Gorgonzola
Smoked Brandy-Pecan Gorgonzola
Roquefort
Stilton
CHAPTER 5
Cooking with Artisan Cheeses
Maple-Planked Brie with Mushroom-Walnut Ragout
Smoked Mozzarella–Eggplant Fritters with Roasted Tomato–Herb Sauce
Grilled Grape Leaf Goat Cheese Toasts with Citrus Tapenade
Taleggio Fonduta
Grilled Cumin Flatbreads with Tomato-Ginger Chutney and Crème
Fraîche Cottage Cheese
Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette
Manchego and Saffron Flan
Herb Salad with Chèvre-and Bacon-Stuffed Figs
Bocconcini and Roasted Tomato Pasta Salad
Spinach Salad with Charred Ricotta Salata and Caramelized Oranges
Cobb Salad with Buttermilk Blue Dressing
Moroccan Chickpea Soup with Harissa and Yogurt Cheese
Tortilla Soup with Grilled Shrimp, Cotija, and Avocado-Tomatillo Salsa
Curried Saag Panir
Grilled Chiles Rellenos Stuffed with Queso Oaxaca, Mushrooms, and
Sweet Potato
Blue Cheese, Bacon, and Pear Galette
Grilled Apple, Jack, and Curry Sandwich
Yogurt and Dill No-Knead Bread
Cheddar and Chive Scones
Blue Cheese and Toasted Walnut Fudge Brownies
Caramelized Apple Tart with Cheddar Crust
Vanilla Bean Fontainebleau with Pistachio Brittle
Ricotta-Filled Chocolate Crepes with Nutella and Sour Cherry Preserves
Stone Fruit Phyllo Tarts with Mascarpone-Cardamom Ice Cream
Acknowledgments
Glossary
Resources
Bibliography
Index

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About the Author
BookSumo Press is a publisher of unique, easy, and healthy cookbooks.
Our cookbooks span all topics and all subjects. If you want a deep dive into the
possibilities of cooking with any type of ingredient. Then BookSumo Press is
your go to place for robust yet simple and delicious cookbooks and recipes.
Whether you are looking for great tasting pressure cooker recipes or authentic
ethic and cultural food. BookSumo Press has a delicious and easy cookbook for you.

With simple ingredients, and even simpler step-by-step instructions BookSumo
cookbooks get everyone in the kitchen chefing delicious meals.
BookSumo is an independent publisher of books operating in the beautiful
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Introduction
Welcome to The Effortless Chef Series! Thank you for taking the time to
purchase this cookbook.
Come take a journey into the delights of easy cooking. The point of this
cookbook and all BookSumo Press cookbooks is to exemplify the effortless
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In this book we focus on Japanese. You will find that even though the recipes are
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So will you take an adventure in simple cooking? If the answer is yes please
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About the Author.
Introduction
Table of Contents
Any Issues? Contact Us
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Chapter 1: Easy Japanese Recipes
4-Ingredient Ramen
Nori Noodles Soup
Ramen Sesame Soup
Japanese Hot Shiso Guacamole
Ramen Lasagna
Japanese Dashi Omelet
Lemongrass Ramen with Duck and Ginger
Japanese Mirin Chicken Soup
Fermented Sichuan Noodles
Japanese Teriyaki Zoodles Stir Fry
Lunch Box Noodles
Vanilla Crusted Shrimp
Hawaiian Ramen Skillet
Japanese Chicken Snow Soup
Sweet Ramen with Tofu
Japanese Hot Devil's Eggs
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Japanese Miso Soup
Ramen Roulade
Japanese Potato with Homemade Curry
Louisiana x Japan Ramen
Glazed Japanese Chicken Wings
Sunflower Ramen with Vinaigrette
Wasabi Japanese Tortillas
Cream of Ramen and Mushroom Soup
Japanese Jasmine Nori Bites
Saucy Serrano Ramen Salad
Japanese Sesame Wings
American Ground Beef Ramen
Savory and Sweet Omelet
Kimchee Noodles
Tipsy Japanese Crumbled Beef
Faux Pepperoni Ramen Pizza
Japanese Ricy Ketchup Omelet
Roasted Miso Noodles
Japanese Tofu and Beef Burgers
Mock Ramen Pot Pie
Japanese Grilled Portobello Caps
Salad from Vietnam
Japanese Sweet and Chili Cucumber Salad
Creamy Nuts and Noodles Salad
Crusted Japanese Chicken Breasts
Tropical Curry Ramen
Japanese Sesame Fried Chicken Bites
Fried Ramen Rings
Japanese Condensed Beef Steak Stir Fry
Thai Ramen Beef Satay
Japanese Barbecue Bacon Pancakes
Golden Cheddar Ramen Soup
Japanese Sweet Chicken Stir Fry
Alternative Egg Drop Soup
Japanese Sesame Egg Sushi
Hot Shot of Ramen
Jalapenos Frittata
Minty Noodles Cookies
Japanese Tuna Pyramids Bites
Sesame and Chicken Soup
Japanese Grilled Tuna Salad
$3 Dollar Dinner
Noodles Curry Soup
Sweet and Spicy Ramen Stir Fry
Japanese Bonito Tofu Soup
Parmesan Tuna Ramen
Japanese Beef Roast Barbecue
Ramen Steak Skillet
Japanese Octopus Bites
Teriyaki Ramen Bowls
Japanese Spring Stir Fry
Chili Coconut Ramen
Japanese Steakhouse Dressing
Mandarin Ramen Salad
Japanese Fruity Chicken Curry
Ramen Green Bean Stir Fry
Japanese Crock Stew
Shoyu Ramen
Japanese Juicy Burgers
Baby Ramen Soup
Japanese Crusted Potato Bites
Broccoli and Oyster Ramen
Crunchy Japanese Ramen
Sambal Ramen Salad
Japanese Crusted Pork Chops
Ramen Toscano
Japanese Russet Curry
Ramen Seoul
Japanese Bell Rice Omelet
Ramen Omelet
Japanese Baked Sweet Potato
Marinated Eggs for Ramen
Japanese Chicken Thighs Skillet
Chili Ramen Casserole
Warm Japanese Mirin Eggplants Salad
Apple Ramen Salad
Japanese Green Beans Salad
Sweet Ramen Skillet
Japanese Shrimp Stew
How to Make Miso Ramen
Japanese Chicken Drumsticks with Barbecued Beans and Hot Slaw
French Ramen Pan
Japanese Chicken Soup
Mung Bang Noodles Skillet
Cucumber Salad in Japan
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Companion to the #1 New York Times Bestseller VB6

Mark Bittman

Photographs copyright © 2014 by Quentin Bacon


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EATING VB6
VB6 works in large part because a key aspect of the strategy is
eating and enjoying delicious food—much of it in unlimited
amounts. As someone who regularly both frequents restaurants and
cooks at home I can state this without hesitation: If you cook daily,
or nearly so, you’ll have a far better chance of making long-lasting,
positive change in your diet than if you don’t.
The reasons are fundamental: Preparing your own food is the only
way to know exactly what you’re eating. You control the quality of
the ingredients, the techniques, the seasoning, and the portion sizes.
A 2010 study suggests that you can lose weight while consuming
prepared foods, but that you can lose weight and eat more if you
rely on minimally processed fruits and vegetables, fish, poultry,
dairy, and meats.

INTRODUCTION: MY STORY
I’ve been telling the VB6 story for seven years now, sometimes ten times in a day. I never tire of it.
If anything, the passage of time makes the punch line even more powerful: Eating Vegan Before Six
has turned my life around. For good.
I seem to have created a way of eating that has allowed me—a person who makes his living
writing about eating and cooking—to lose weight quickly and easily, and it has now allowed me to
keep it off for the better part of a decade. Over the years I’ve heard from many, many others that
they’ve made similar transformations.
That’s not how fad diets work.

I started VB6 on my own and on a hunch. There I was, middle aged, overweight but physically
active, and sitting in my doctor’s office going over the numbers. High cholesterol, check. Prediabetes,
check. Overweight, check. Perhaps some of this will sound familiar to you too. My doctor
—a man I’ve known and trusted for 30 years—gave me two choices: Either start taking what amounts
to a lifetime of drugs to counteract the effects of obesity-related diseases, or drastically change my
diet. He suggested that becoming a vegan might do the trick.
Honestly, neither sounded good. I’m against taking drugs for preventable diseases and, given the
importance and variety of food in my life, veganism wasn’t an option. So after planting that seed, my
doctor sent me away to think of something more suitable. Instead I struck a compromise: I’d eat like
an ultra-strict vegan from the time I woke up until dinnertime, and then I’d eat whatever I wanted to.
And that, essentially, is VB6.

The next chapters outline exactly how you’ll be eating, but ultimately there are just two rules to
remember: Rule number one is that from the time you wake until 6 P.M. (or dusk, or dinnertime—any of
those is fine) you eat as a strict, mindful, well-nourished vegan would: no animal products, no junk
food, no highly processed food. Your daytime diet comprises only minimally processed fruits,
vegetables, legumes, nuts, seeds, and whole grains. (All of this can be “negotiated,” as you’ll see.)
Rule number two is that you do whatever you want for dinner. Including, yes, wine, beer, dessert,
cheeseburgers, whatever (though, within reason) and just until dinner is over, not until midnight.
There’s an obvious and important reason why the impact of VB6 is immediate and profound: It
ensures that you eat more plants and less of everything else. And if there are unifying, credible points
in the trustworthy research of the last 20 years, they are these: We eat too much meat; we eat too much
sugar; we eat too much highly processed food (mostly grains that are metabolized as sugar); and we
don’t eat enough minimally processed fruits and vegetables.
After seven years of VB6 I can say with assurance that there is no downside. When I first started, it
was obvious that VB6 could be in no way harmful, and therefore there was no reason not to try it. In
fact the only surprises were (a) how easy it was and (b) how well it worked.
Now I look back and it seems an almost seamless transition, a move from eating an entirely
undisciplined form of the Standard American Diet (yes, it is indeed SAD) to a malleable but
determined pattern that took some thought during the course of the day but that paid off in both shortterm
pleasure—dinner every night continues to be a source of joy, and now it feels like a reward as
well—and long-term health.

VB6 provides a different, more modern approach to improving the way you eat, and this book
demonstrates just how flexible it can be. If your standard fare is typically American, these recipes
and strategies will change that. In no time—and with little effort—you’ll be consuming fewer hyperprocessed
foods, less industrial meat and dairy products, less sugar, and fewer chemically extracted
oils; and you’ll be consuming more natural antioxidants, micronutrients, phytochemicals, and fiber.
And all of that means you’re likely to be healthier, lighter, more energetic, and in better spirits. It’s
difficult—no, make that impossible—to predict how a change in diet will affect any individual.
That’s true even for a doctor who’s seen you and all your blood work. But among all the confusion
and gobbledygook about health and diet that’s out there, there’s enough evidence to state these three .thing

1 The more plants you eat, in a state as close as possible to natural, the better off you’ll be.
2 The fewer highly processed foods you eat—especially highly processed grains, but other foods
as well—the better off you’ll be.
3 It might be presumptuous to say “the fewer animal products you eat the better off you’ll be.”
But if you’re like most Americans (and we average something like 600 pounds of animal
products per person per year), you could stand to cut back, as we now know that too many
animal products can be bad for your health.

VB6 will take care of all three of those things for you: increase your intake of plants and decrease
your intake of highly processed foods and animal products. If you now eat a standard American diet,
you will be healthier. How that “healthier-ness” will manifest itself is impossible to predict, but you
may lose weight, feel better, see your blood numbers go in the right direction, sleep better, walk
better, all of the above, and more. At the very least, you will probably significantly reduce your risk
of chronic disease. Not bad—in fact, very good.
It’s likely that you’ll see those kinds of changes in two months, perhaps even sooner. But I’m not
going to guarantee specific results in a set period of time because VB6 is not a conventional diet or a
plan with a slew of false promises.

That’s all you need to know to get started. There’s no reason to continue reading if you don’t want
to know anything else; just dive into the recipes. This is, after all, a cookbook. (If you want to know
more about why shifting the balance of your diet more toward plants and away from animals and
processed foods, a great deal more detail is available in the original VB6.)
How long do you “stay on” VB6? For the rest of your life. It’s not a “lose 21 pounds in 21 days” diet
plan, but a diet in the old-fashioned sense of the word: a way of eating. The way you will eat. Period.
You’re not looking for a short-term quick fix, and you won’t have to suffer on a restrictive and
unnatural regimen for long. You are changing the way you eat for better health forever.
VB6 is a permanent commitment to a life that includes the enjoyment of good food and drink while
teaching you the give-and-take necessary to either improve or maintain well-being. And when you’re
healthy, chances are your weight will also be okay; you may not wear the same size you did as a
college freshman, but you will likely strike a weight with which you’ll be comfortable. Good health,
after all, is not about pounds on a scale; rather, appropriate weight is an indicator of good health. And
VB6 will give you that.



Table of Contents

INTRODUCTION: My Story
EATING VB6
The Unlimited Pantry
The Flexible Pantry
The Treat Pantry
A Month of VB6
BREAKFAST
LUNCH
SNACKS
DINNER
DESSERT
VB6 BUILDING BLOCKS
ACKNOWLEDGMENTS
INDEX

Screenbook

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House
LLC, a Penguin Random House Company, New York.

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.
“VB6” and “Vegan Before Six” are trademarks of Double B Publishing, Inc., and may not be used without a license agreement from the owner.

Jacket photographs by Quentin Bacon

v3.1

Traditional.South.African.Cooking

MAGDALEEN VAN WYK & PAT BARTON

Publisher: Linda de Villiers
Managing editor: Cecilia Barfield
Editors: Sandie Vahl, Thea Coetzee (1993), Irma van Wyk (2007), Gill Gordon (2014)
Designer: Beverley Dodd
Design assistant: Randall Watson
Photographer: Anthony Johnson
Food stylist: Vo Pollard
Assistant stylist: Petal Palmer


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Book Details
 Price
 3.00
 Pages
 399 p
 File Size 
 11,529 KB
 File Type
 PDF format
 Print ISBN
 978-1-43230-347-1
 Copyright©   
 -

ACKNOWLEDGEMENTS
The authors would like to thank Flesch Financial Publications for permission to
use material from Leipoldt’s Cape Cookery, Faldela Williams for material from
The Cape Malay Cookbook, and Renata Coetzee for material from The South
African Culinary Tradition and Funa.

The photographer, stylist and publishers would like to thank the following
persons and companies in Cape Town for the crockery and material which they
so kindly supplied:

Bric-a-Brac Lane, Claremont
Clarewood Antiques and Interiors, Claremont
Clementina van der Walt, Paarl
Fabric Library
Med Blue, Glencairn
Peter Visser Interiors
The Potter’s Shop, Kalk Bay
Val Prout, Franschhoek
Wendy Hofmeyer, Rondebosch
Sylvia Grobbelaar, Oranjezicht

Introduction
Modern South Africans are fortunate to have a rich culinary heritage, built up
from the cuisines of many different nations. While no dish can be said to be
peculiarly South African, the subtle adaptation of these ‘imported’ recipes in the
addition of local ingredients and the introduction of innovative cooking methods
have made for an original cuisine.
It’s a culinary repertoire inextricably bound up with our history: from the
contributions of the earliest settlers at the Cape and the experimentation with
game of stock farmers who trekked into the interior; to the influence of the
French, German and British immigrants as well as that of Indian workers and
slaves from the East, particularly the Malays, and immigrants from African
Countries like Angola and Mozambique. Immigrants from Portugal and Greece
have also made their mark.
The first Dutch settlers brought with them recipes and cooking methods that
are still with us today; the Dutch habit of serving vegetables dotted with butter
and sprinkled with grated nutmeg, for instance. Their way of cooking meat with
herbs and spices has also become a time-honoured tradition here.
The chief contribution of the French Huguenots lay in their improvement of
viticulture and the production of fruit. They refined the production of raisins, for
instance, and their method for making confitures from the local fruit survives in
the present-day preserves which we call konfyt. The French also passed on their
ways of dealing with offal.
The German settlers passed on a love for spicy wurst, which we still see today
in the wide variety of boerewors recipes, and their hearty casseroles.
British settlers introduced roast meats, particularly beef, which is still the
preferred main Sunday meal at many South African tables, served with roast
potatoes and Yorkshire pudding. Their savoury pies are legend, as are the filling
hot puddings like roly poly, rice pudding and steamed puddings.
Perhaps the greatest contribution was made by the Malay slaves who were
brought to the Cape from the East in the late 17th century. We acquired from
them the liking for combining sweet and sour that is so characteristic of South
African cooking, as well as the spicy sauces, curries, chutneys, blatjangs and
atjars that are so indicative of our cuisine.
Many of the old recipes which have become so much a part of South African
cooking are included here. There are also recipes that are new classics – if that is
not a contradiction in terms – which have become part of our repertoire within
not a contradiction in terms – which have become part of our repertoire within
the last 40 years or so, but which we have adopted with such alacrity that they
feel right at home with those that have been around for centuries.
The recipes have been modernized, in the sense that the present-day utensils
and appliances are used – the microwave oven, for instance, where suitable –
and that quantities for preserves, pickles and chutneys are smaller to allow for
the fact that the modern cook is generally short of time.
Another modernizing feature is that metric measures are provided for all the
recipes. One of the problems we encountered when converting and testing the
old recipes was the fact that imperial measures and metric ones just do not
correspond. We felt, therefore, that giving metric measures would be more
useful, as most measuring implements are now metric. If you still prefer to use
imperial measures, a table of volume conversions (teaspoon, tablespoon and cup
to millilitre/litre) is provided below. Ingredients listed in kilograms and grams in
the recipes should be weighed on kitchen scales for the best results.
We hope that you will enjoy using the recipes in this book, and that they will
provide pleasure for years to come.
MAGDALEEN VAN WYK AND PAT BARTON


Table of Contents

Introduction
Soups, starters and snacks
Fish and seafood
Poultry
Meat
Game and game birds
Vegetables, salads and side dishes
Desserts
Biscuits, scones, cakes and sweet tarts
Bread and rusks
Sweets and sweetmeats
Preserves, jams and jellies
Pickles and chutneys
Fruit drinks, beers and liqueurs
Index

Screenbook

Struik Lifestyle
(an imprint of Random House Struik (Pty) Ltd)
Company Reg, No. 1966/003153/07
1st Floor, Wembley Square, Solan Road, Gardens 8001
PO Box 1144, Cape Town, 8000, South Africa

First published in hardcover by
Struik Publishers as A Taste of Tradition in 1993
Second edition published in hardcover for CNA as Traditional South African Cooking in 1996
Third edition published in softcover in 1999 (reprinted once)
Fourth edition published in hardcover in 2007
Reprinted in 2008
Reprinted by Struik Lifestyle in 2009
Fifth edition published in softcover by Struik Lifestyle in 2014

Copyright © in published edition:
Random House Struik (Pty) Ltd 1993, 1996, 1999, 2007, 2014
Copyright © in text: Magdaleen van Wyk and Pat Barton 1993, 1996, 1999, 2007, 2014
Copyright © in photographs:
Random House Struik (Pty) Ltd 1993, 1996, 1999 and 2007, 2014
except pages 8-9 © The Argus,
pages 32-33 © Foodpix/Photo Access,
pages 40-41 © Alain Proust,
pages 104-105 © Index Stock/Photo Access,
pages 112-113 © Walter Knirr,
and pages 118-119 © Herman Potgieter
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