Название: Cheese Making (Idiot's Guides) Автор: James R. Leverentz, Jeanette Hurt, Steve Ehlers
Серия: «Idiot's Guides»
Год: 2008/2010
Издательство: DK / Alpha
Cтраниц: 341+208
Формат: pdf/epub
Размер: 39,9 Мб
Язык: English
• The Complete Idiot's Guide to Cheese Making: Create Delicious Artisan Cheeses at Home. James R. Leverentz, 2010. — 208 p. — ISBN: 978-1615640096
Become a cheese gourmet.
The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.
* Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses
* The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal
* The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese
• The Complete Idiot's Guide to Cheeses of the World. Jeanette Hurt, Steve Ehlers, 2008. — 341 p. — ISBN: 978-1440636189
Any way you cut it, cheese has global appeal.
Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.
• Over the past two decades, the quality, availability and popularity of artisan cheeses has grown
• Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years
• 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties
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