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Title details for The Cheesemaker's Apprentice by Sasha Davies - Available

The Cheesemaker's Apprentice

by Sasha Davies
David Bleckmann
ebook
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How to Make Your Own Handcrafted CheeseLearn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.Inside:· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it
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Publisher: Quarry Books

OverDrive Read

  • ISBN: 9781610586214
  • Release date: October 1, 2012

PDF ebook

  • ISBN: 9781610586214
  • File size: 40803 KB
  • Release date: October 1, 2012

Formats

OverDrive Read
PDF ebook

subjects

Cooking & Food Nonfiction

Languages

English

How to Make Your Own Handcrafted CheeseLearn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.Inside:· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it
Expand title description text
Cooking & Food Nonfiction