Title:
Artisan cheese making at home : techniques & recipes for mastering world-class cheeses / Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart.
ISBN:
9781607740087
Personal Author:
Edition:
First edition.
Publication Information:
Berkeley : Ten Speed Press, [2011]
©2011
Physical Description:
viii, 247 pages : color illustrations ; 24 cm
Contents:
Cheese making basics: equipment, ingredients, processes, and techniques -- Beginning cheese making: fresh direct-acidification cheeses, cultured dairy products, fresh culture-ripened cheeses, and salt-rubbed and brined cheeses -- Intermediate cheese making: stretched-curd and semisoft, firm, and hard cheeses -- More advanced cheese making: bloomy-rind and surface-ripened cheeses, washed-rind and smeared-rind cheeses, and blue cheeses -- Cooking with artisan cheeses.
Summary:
"A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.
Subject Term:
Genre:
OCLC Number:
ocn670479404
Availability:
Burnsville - Burnhaven~1
