{"title":"Cooking - Specific Ingredients - Dairy","description":"\u003cp\u003eDiscover recipes with specific ingredients, gluten-free \u0026amp; dairy-free recipe books. Shop cooking books, Mediterranean diet, vegan recipe books \u0026amp; best-selling books at our online bookstore.\u003c\/p\u003e","products":[{"product_id":"cheese-magic-seasonal-recipes-plates-and-pairings-9780762489633","title":"Cheese Magic: Seasonal Recipes, Plates, and Pairings","description":"\u003cb\u003eFrom Erika Kubick, renowned cheesemonger and creator of the popular blog \u003ci\u003eCheese Sex Death\u003c\/i\u003e, comes a book of 100 seasonal and mouthwatering recipes, plates, and pairings alongside gorgeous photography--all inspired by the festivals of the pagan Wheel of the Year. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Discover delectable enchantment and delicious flavors with the latest exceptional cheese book from visionary cheesemonger Erika Kubick, with more than 100 seasonal cheese recipes, plates, and pairings inspired by the pagan calendar. Captured in rich, eye-popping photography and accompanied by wickedly beautiful illustrations by Devin Forst, cheese becomes an edible manifestation of seasonal celebration. \u003cp\u003e\u003c\/p\u003e Divided into eight sections, this gorgeous compendium begins with the winter solstice and a brûléed feta fruit salad. It then carries you to the spring equinox with goat cheese scones. Welcome summer with the full moon plate and spicy honey. And finish the journey on Samhaim, the Witches' New Year, with a mushroom and brie tart. \u003cp\u003e\u003c\/p\u003e Festive, witty, and accessible, \u003ci\u003eCheese Magic\u003c\/i\u003e is guaranteed to charm you.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Erika Kubick\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Running Press Adult\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 280\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.21lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.23h x 7.34w x 1.12d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780762489633\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/04\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eErika Kubick\u003c\/b\u003e is the author of \u003ci\u003eCheese Sex Death: A Bible for the Cheese Obsessed\u003c\/i\u003e. 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And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Dana Cree\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/28\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.60h x 8.10w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780451495372\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDANA CREE\u003c\/b\u003e is a two-time James Beard Award-nominated pastry chef who worked at Paul Kahan's Blackbird in Chicago. She recently joined 1871 Dairy, a company that is reintroducing dairy production to Chicago, and is expanding her line of gourmet ice creams, \"Hello, My Name Is\", currently sold at Publican Quality Meats in Chicago.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Dana Cree \/ Hardcover \/ English","offer_id":47281902190749,"sku":"9780451495372","price":33.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_eeed22e3-3aa1-4e48-b4c7-388ec55a931b.jpg?v=1759939436"},{"product_id":"the-art-of-natural-cheesemaking-using-traditional-non-industrial-methods-and-raw-ingredients-to-make-the-worlds-best-cheeses-9781603585781","title":"The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses","description":"\u003cb\u003eIncluding more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMost DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In \u003ci\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. \u003cp\u003e\u003c\/p\u003eThis book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: \u003cp\u003e\u003c\/p\u003e- How to source good milk, including raw milk;\u003cbr\u003e- How to keep their own bacterial starter cultures and fungal ripening cultures;\u003cbr\u003e- How make their own rennet--and how to make good cheese without it;\u003cbr\u003e- How to avoid the use of plastic equipment and chemical additives; and\u003cbr\u003e- How to use appropriate technologies. \u003cp\u003e\u003c\/p\u003eIntroductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. \u003cp\u003e\u003c\/p\u003eThis book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Asher\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/08\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.90h x 7.90w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603585781\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/15\/2015\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDavid Asher\u003c\/b\u003e is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"David Asher \/ Paperback \/ English","offer_id":47282018746525,"sku":"9781603585781","price":55.18,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_34a98e1c-b67f-4908-a8cf-50c13a5dc11d.jpg?v=1759942123"},{"product_id":"the-perfect-scoop-revised-and-updated-200-recipes-for-ice-creams-sorbets-gelatos-granitas-and-sweet-accompanimentsa-cookbook-9780399580314","title":"The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[a Cookbook]","description":"\u003cb\u003eA revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eDavid's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Lebovitz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/27\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 8.20w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399580314\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2018\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eDAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including \u003ci\u003eThe Perfect Scoop\u003c\/i\u003e, \u003ci\u003eReady for Dessert\u003c\/i\u003e, \u003ci\u003eThe Great Book of Chocolate\u003c\/i\u003e, and a memoir called \u003ci\u003eThe Sweet Life in Paris\u003c\/i\u003e, and he was named one of the Top Five Pastry Chefs in the Bay Area by the \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e. 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The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ricki Carroll\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/25\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 384\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 7.90w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781612128672\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 11\/15\/2018 pg. 8\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRicki Carroll, aka \"the Cheese Queen,\" is the author of \u003ci\u003eHome Cheese Making\u003c\/i\u003e and the coauthor of \u003ci\u003eSay Cheese!\u003c\/i\u003e She owns and operates New England Cheesemaking Supply Company, an online and catalog company for cheese makers around the world. She is a founding member of the American Cheese Society and the recipient of their Lifetime Achievement Award. Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at cheesemaking.com. \u003cp\u003e\u003c\/p\u003eAri Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, and the newest business, Miss Kim, which serves great tasting Korean fare. Zingerman's produces and sells all sorts of full flavored, traditional foods in its home of Ann Arbor, Michigan. Ari was recognized as one of the \"Who's Who of Food \u0026amp; Beverage in America\" by the 2006 James Beard Foundation and has awarded a Bon Appetit Lifetime Achievement Award among many recognitions. Ari is the author of a number of articles and books, including \u003ci\u003eZingerman's Guide to Better Bacon\u003c\/i\u003e (Zingerman's Press), \u003ci\u003eZingerman's Guide to Giving Great Service\u003c\/i\u003e, \u003ci\u003eZingerman's Guide to Good Eating\u003c\/i\u003e (Houghton Mifflin), \u003ci\u003eZingerman's Guide to Good Leading, Part 1: A Lapsed Anarchist's Approach to Building a Great Business\u003c\/i\u003e, \u003ci\u003eZingerman's Guide to Good Leading, Part 2: A Lapsed Anarchist's Approach to Being a Better Leader\u003c\/i\u003e, \u003ci\u003eZingerman's Guide to Good Leading, Part 3: A Lapsed Anarchist's Approach to Managing Ourselves\u003c\/i\u003e, and \u003ci\u003eZingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's Approach to the Power of Beliefs in Business. \u003c\/i\u003eIn 2017 Ari was named one of \"The World's 10 Top CEOs (They Lead in a Totally Unique Way)\" by Inc. Magazine.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Ricki Carroll \/ Paperback \/ English","offer_id":47284151779485,"sku":"9781612128672","price":42.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_0b4929e7-5a0f-4eb9-a25a-82e2375c57be.jpg?v=1759981137"},{"product_id":"cheese-sex-death-a-bible-for-the-cheese-obsessed-9781419753541","title":"Cheese Sex Death: A Bible for the Cheese Obsessed","description":"\u003cb\u003eFrom Erika Kubick--lauded cheesemonger and creator of the popular blog \u003ci\u003eCheese Sex Death\u003c\/i\u003e--a bible for everything you need to know about cheese.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. 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A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. \u003cbr\u003e Kubick offers divine recipes that cover everything from everyday crowd pleasers to festive feasts fit for holidays and gatherings, such as: \u003cul\u003e\n\u003cli\u003e\u003cb\u003eGarlic-Honey Baked Brie with Rosemary\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSourdough Toast with Mascarpone, Anchovies, Radish, and Pickled Onions\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMonger's Mac and Cheese\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eDark Chocolate Goat Cheese Truffles\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and nonalcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. \u003cp\u003e\u003c\/p\u003e Filled with seductive photography and audacious prose, \u003ci\u003eCheese Sex Death \u003c\/i\u003eis a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Erika Kubick\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. 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Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. \u003ci\u003eMastering Artisan Cheesemaking\u003c\/i\u003e will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. \u003cp\u003e\u003c\/p\u003eLet Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. 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In \u003ci\u003eMilk Into Cheese\u003c\/i\u003e, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. \u003cp\u003e\u003c\/p\u003eA perfect companion to David's \u003ci\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e, \u003ci\u003eMilk Into Cheese\u003c\/i\u003e expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. 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He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. \u003cp\u003e\u003c\/p\u003eFor home, small-scale, \u003ci\u003eand\u003c\/i\u003e larger-scale cheesemakers, \u003ci\u003eMilk Into Cheese\u003c\/i\u003e delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An inspired how-to guide for the greatest of culinary transformations.\"--Dan Barber, chef, Blue Hill\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.\"--Sandor Ellix Katz, fermentation revivalist; author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e and other fermentation bestsellers\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Asher\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/11\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 496\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.22lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.26h x 8.03w x 1.13d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603588874\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDavid Asher\u003c\/b\u003e is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. 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He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"David Asher \/ Hardcover \/ English","offer_id":47520924598429,"sku":"9781603588874","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_0243e9ac-5a92-4f80-8b37-520a78aa7c5f.jpg?v=1767114984"},{"product_id":"the-beginners-guide-to-cheese-making-easy-recipes-and-lessons-to-make-your-own-handcrafted-cheeses-9781623157944","title":"The Beginner's Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses","description":"\u003cp\u003e\u003cb\u003eBeginners Become Experts--Cheese Making Made Easy\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Beginner's Guide to Cheese Making\u003c\/i\u003e is an ideal introduction to making cheese at home. 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This will be hard to beat.\" - Publishers Weekly (Starred Review)\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lisa Steele\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Celebrate\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/15\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 7.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780785245261\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/06\/2021\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/01\/2022 pg. 88\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eSteele, Lisa:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e Lisa Steele is an author, popular television and radio personality, and creator of the blog \u003cem\u003eFresh Eggs Daily\u003c\/em\u003e, the premiere online resource for chicken-keeping advice. Lisa has amassed an audience of nearly one million from all over the globe, who look to her for tips on raising backyard poultry naturally, gardening tips, and her coop-to-kitchen recipes. Her previous books on chicken keeping have sold more than 150,000 copies worldwide and are among the bestselling chicken-keeping books in print. Her debut cookbook was an Amazon Editors Pick for Best Cookbooks, Food \u0026amp; Wine.\u003c\/p\u003e \u003cp\u003eDubbed \"queen of the coop\" by the media, Lisa has been recognized by many national media outlets, including the\u003cem\u003e New York Times\u003c\/em\u003e, the \u003cem\u003eWall Street Journal\u003c\/em\u003e, \u003cem\u003eForbes\u003c\/em\u003e, \u003cem\u003eUSA Today\u003c\/em\u003e, \u003cem\u003eCountry Living\u003c\/em\u003e, \u003cem\u003eFarmers' Almanac\u003c\/em\u003e, \u003cem\u003eReal Simple, Southern Living, \u003c\/em\u003e \u003cem\u003eMartha.com \u003c\/em\u003eand \u003cem\u003eParade\u003c\/em\u003e. As a television and radio guest, Lisa has appeared on the Hallmark Channel's \u003cem\u003eHome \u0026amp; Family\u003c\/em\u003e, \u003cem\u003eMartha Knows Best \u003c\/em\u003eon HGTV, \u003cem\u003eP. Allen Smith's Garden Home\u003c\/em\u003e, and NPR's \u003cem\u003eHere \u0026amp; Now \u003c\/em\u003eand \u003cem\u003eMaine Calling\u003c\/em\u003e. Her first book was recommended summer reading on \u003cem\u003eThe View \u003c\/em\u003ein 2018, and her website was featured on an episode of \u003cem\u003eThe Dr. Oz Show \u003c\/em\u003ethat was focused on eating eggs. 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