Mastering Artisan Cheesemaking

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en Limba Engleză Paperback – 04 Oct 2012

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The ultimate cheesemaking bible, suitable for everyone from the avid home hobbyist to the serious commercial artisan.

Mastering Artisan Cheesemaking is the book every cheesemaker will want as their bible to take them from their first, simple cheeses to ultimately creating their own, unique masterpiece cheeses. While there are increasing numbers of books out there on making cheese, none approach the intricacies of the science behind how milk becomes cheese, as well as the intricacies of fermentation, affinage (ageing), and considerations for preparing each category of cheese variety in such easy-to-understand detail. Mastering Artisan Cheese takes a deep look at the history, science, culture, and art of making handmade cheese on a small scale, includes extensive recipes that dictate the hard numbers but also the concepts behind each style of cheese, including beautiful photographs, profiles of other cheesemakers, a detailed troubleshooting guide, and an extensive appendix for quick reference in the preparation and the ageing room.

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ISBN-13: 9781603583329
ISBN-10: 1603583327
Pagini: 345
Ilustrații: Full-Colour Photos Throughout
Dimensiuni: 203 x 254 x 19 mm
Greutate: 1 kg
Editura: Chelsea Green Publishing Company


""Mastering Artisan Cheesemaking" is a must-have book for the aspiring cheesemaker or cheesemonger. Not only is it amazingly easy to use as a reference book - laying out cheese science in as clear and jargon-free a way as possible - it's also a fun time for the cheese obsessed reader. Why does that rind look like that? How does that cheese get that amazing flavor? I'll admit, this book helped clear up some misperceptions I have held for twenty years about the way certain cheeses are made. I've read this once, but I know I will be referring to it over and over again.--Gordon Edgar, author of "Cheesemonger: A Life on the Wedge"