A guide to purchasing and utilizing cheese for professional chefs, foodservice peronnel, culinarians, and food enthusiasts.
A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across th…
"A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Ch…
Brett Markham explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive - making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine …
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common …
"Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artis…
AThe French, sans doute InThe Whole Fromage With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtimechevre From the Trade Paperback edition.
Traveling across France to discover how highly artisanal, bacteria-laden cheeses fit into the modern era of supermarches, sterilization, and EU regulations, the author presents an exploration of a food, a country, and the meaning of tradition.
