Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Ch

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Oggetto che si trova a: Dallas, Texas, Stati Uniti
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Consegna prevista tra il lun 8 dic e il sab 13 dic a 94104
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Numero oggetto eBay:197873872017
Ultimo aggiornamento: 26 nov 2025 02:34:41 CETVedi tutte le revisioniVedi tutte le revisioni

Specifiche dell'oggetto

Condizione
Ottime condizioni: Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. ...
ISBN
9781607740087

Informazioni su questo prodotto

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607740087
ISBN-13
9781607740087
eBay Product ID (ePID)
99412937

Product Key Features

Book Title
Artisan Cheese Making at Home : Techniques and Recipes for Mastering World-Class Cheeses [a Cookbook]
Number of Pages
256 Pages
Language
English
Topic
Specific Ingredients / Dairy, Methods / General, Courses & Dishes / General
Publication Year
2011
Illustrator
Yes
Genre
Cooking
Author
Mary Karlin
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
34.9 Oz
Item Length
9.3 in
Item Width
8.7 in

Additional Product Features

Intended Audience
Trade
LCCN
2011-004548
Reviews
"Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of Artisan Cheese Making at Home ." -Zester Daily, 10/25/11 "With her handsome new book, Artisan Cheesemaking at Home , Mary Karlin has raised the stakes for urban homesteaders." -San Francisco Chronicle, 10/23/11
Dewey Edition
22
Photographed by
Anderson, Ed
Dewey Decimal
641.3/73
Table Of Content
Foreword vii Introduction 1 Chapter 1 Cheese Making Basics: Equipment, Ingredients, Processes, and Techniques 4 Chapter 2 Beginning Cheese Making: Fresh Direct-Acidification Cheeses, Cultured Dairy Products, Fresh Culture-Ripened Cheeses, and Salt-Rubbed and Brined Cheeses 34 Chapter 3 Intermediate Cheese Making: Stretched-Curd and Semisoft, Firm, and Hard Cheeses 72 Chapter 4 More Advanced Cheese Making: Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and Smeared-Rind Cheeses, and Blue Cheeses 132 Chapter 5 Cooking with Artisan Cheeses 192 Acknowledgments 234 Glossary 235 Resources 239 Bibliography 241 Index 242
Synopsis
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers--cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Cr me Fra che and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Ch vre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria--everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Souffl s with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process., Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals-milk, starters, coagulants, and salt-and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers-cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses- from quick and satisfying Mascarpone and Queso Blanco to cultured products like Cr me Fra che and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Ch vre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria-everything the beginner needs to get started. The heart of the book is a master class in home cheese making- building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Souffles with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
LC Classification Number
SF271.K37 2011

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  • p***c (167)- Feedback lasciato dall'acquirente.
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    This book appears new - excellent condition and is exactly as described. Wonderful quality and came at an excellent price. The seller packaged the book with care, shipped it quickly, and communicated effectively. This was an great buying experience. Don't hesitate purchasing from this seller.
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    Book is in excellent condition. It did arrive a week and a half later than it was originally supposed to. I reached out to the seller which took a bit of time to receive a response. The book was a good value and it did ship in a bubble envelope which always helps with protecting the books from postal handling/damage.
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    Shipping took a little longer than it initially said but the book still arrived just as described in fantastic condition. I wasn't a huge fan of the packaging though, as it was just wrapped in a simple thin plastic sleeve with zero cushion or padding and I've had books completely destroyed because there was nothing to protect them so if possible I'd like to see the seller provide a safer package when shipping books. But thankfully mine wasn't damaged in transit!
    STATION HILL BLANCHOT READER, Blanchot, Maurice, 9781886449176 (N° 197410139171)
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