Mastering Artisan Cheesemaking (eBook)
368 Seiten
Chelsea Green Publishing (Verlag)
978-1-60358-333-6 (ISBN)
Part I: the art and science of making cheese
Ingredients for all cheese
Concepts and processes for successful cheesemaking
The fundamentals of acid development and monitoring during cheesemaking
Aging cheese gracefully-the art of affiange
Spicing it up: adding flavors to cheese
Designing, equipping, and maintaining your home cheesemaking space
Part II: recipes for success
Getting to know the family
Fresh, acid-coagualted cheese
Brined cheeses, fresh and aged
White mold, surface-ripened cheeses
Washed rind surface-ripened cheeses
Blue cheeses
Stretched and kneaded pasta filata cheeses
Semihard to hard cheeses
Extra-hard grating cheeses
lt;p> Booklist-
"The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package."
ForeWord Reviews-
"Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author’s cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell’s comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft."
Erscheint lt. Verlag | 19.9.2012 |
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Vorwort | Ricki Carroll |
Zusatzinfo | Full-color photos throughout |
Verlagsort | White River Junction |
Sprache | englisch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
Schlagworte | Artisan Cheesemaking at Home • Art of Natural Cheesemaking • blue cheeses • brined cheese • cheese recipes • Cookbook • cooking • David Asher • DIY • Ferment • Fermentation • Food • French mimolette • fresh cheese • grating cheese • hard cheeses • homescale • Homestead • Local food • market producers • Mozzarella • oragnic • perfect gift for foodies • semihard cheese • small scale • stretched and kneaded • washed rind • white mold |
ISBN-10 | 1-60358-333-5 / 1603583335 |
ISBN-13 | 978-1-60358-333-6 / 9781603583336 |
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