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Sinopse
A perfect companion to David's The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.
Milk Into Cheese also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami.
For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking.
Ficha Técnica
Especificações
ISBN | 9781603588874 |
---|---|
Subtítulo | THE FOUNDATIONS OF NATURAL CHEESEMAKING USING TRADITIONAL CONCEPTS, TOOLS, AND TECHNIQUES |
Pré venda | Não |
Peso | 596g |
Autor para link | ASHER DAVID |
Livro disponível - pronta entrega | Não |
Dimensões | 26.06 x 20.4 x 2 |
Idioma | Inglês |
Tipo item | Livro Importado |
Número de páginas | 496 |
Número da edição | 1ª EDIÇÃO - 2024 |
Código Interno | 1105916 |
Código de barras | 9781603588874 |
Acabamento | HARDCOVER |
Autor | ASHER, DAVID |
Editora | CHELSEA GREEN PUBLISHING |
Sob encomenda | Sim |