February 2012 Archives

Cheesemaking for Fun and Profit

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(... well, maybe not profit)

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Yesterday the Gopher Culinary Club hosted an afternoon with Food Science and Nutrition professor Tonya Schoenfuss. After we sampled a variety of cheeses produced at the University of Minnesota, Dr. Schoenfuss spoke about the history of cheese and how it is made. It was fascinating to learn about how social and geographical influences lead to the development of different types of cheese. After the lecture, we visited the University's Dairy Salelsroom where I picked up some garlic and herb queso fresco, and then got to take a look at the production facilities pictured here.

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After the lecture, I of course came back to the library to see what books we have on cheesemaking. One book that Dr. Schoenfuss recommended is Cheesemaking Made Easy: 60 Delicious Varieties by Ricki & Robert Carroll. If you're thinking of getting started with cheese making, this book has great instructions and photos. We have a copy in the Kirschner Collection as well as in our regular circulating collection. There are also quite a few more books in the SF 271 section including Cheese Making at Home: The Complete Illustrated Guide (which contains surprisingly few illustrations if you ask me); Make Your Own Cheese, Butter, and Yogurt at Home; and The World of Cheese to name a few.

Alternatives to Ramen

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Today I'm posting with a special wink and nod toward some first-year students on a scavenger hunt.
Many of us are familiar with the stereotype of the college student who lives on ramen and coffee. Lucky for U of MN students, the Kirschner Cookbook Collection totally has your back if you'd like to break out of the mold. If you're making the jump from ramen, here are some specific titles I picked out to help you get started.

Learning to Cook
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If your main reason for surviving on noodles is a lack of skill in the kitchen, a whole range of cookbooks are available to help you out, from the Better Homes and Gardens Junior Cook Book For Beginning Cooks of All Ages to several complete correspondence courses in cooking from Grand Diplôme.


Cooking on a Budget
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If you're eating ramen because you're broke, there is hope for you in the Kirschner Collection as well:

Throwing Something Together Between Classes
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Finally: if you're eating ramen because it takes approximately 2 minutes to make and you're extremely busy, fear not. We've got cookbooks full of quick and easy recipes, and even some that will teach you how to make a cheesecake in the microwave: