New Society Publishers, 2016. — 172 p. — ISBN: 978-0-9861907-0-4. The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete...
New Society Publishers, 2016. — 172 p. — ISBN: 978-0-9861907-0-4. The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete...
Chelsea Green Publishing, 2012. — 368 p. — ISBN: 978-1603583329. The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for...
Oxford University Press, 2017. — 894 p. — ISBN: 9780199330911, 0199330913, 0199330883, 9780199330881. Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic...
Reissue Edition. — Skyhorse Publishing, 2015. — 258 p. — ISBN: 978-1-63220-466-0. Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will...
Terre di Mezzo, 2012. — 55 p. ISBN: 8861892051. Italian. Fare il formaggio in casa? Si può! Seguendo poche semplici regole e senza grandi investimenti. L'autrice, esperta di caseificazione domestica, ci svela i suoi segreti e ci accompagna passo passo: tutto quello che dovete sapere sui principi base (dall'acidificazione lattica alla lavorazione alla conservazione del...
Elsevier Ltd, 2004. Cheese manufacture is one of the classical examples of food preservation, dating from 6000–7000 BC. Preservation of the most important constituents of milk (i.e. fat and protein) as cheese exploits two of the classical principles of food preservation, i.e.: lactic acid fermentation, and reduction of water activity through removal of water and addition of...
Elsevier Ltd., 2004. The successive editions of Cheese: Chemistry, Physics and Microbiology have documented the application of science to the art of cheesemaking. Certain characteristics are common in all editions: a thorough description and evaluation of scientific and technological advances, prodigious referencing to direct readers to more in-depth discussion of topics, and...
DK Publishing, Inc., 2008. — 225 p. From a young and fresh Cornish Yarg to a rich and complex Stilton, celebrate the variety, quality and pure culinary pleasure of great British cheeses. Discover everything you ever wanted to know about cheese from detailed profiles of over 300 types from around Britain and Ireland. You’ll discover a range of the finest farmhouse produce and...
Woodhead Publishing Limited and CRC Press LLC, 2007. — 408 p. The objective of this book is to provide practical knowledge about cheese and problems which occur during its manufacture in a unique question-and-answer format which will allow cheesemakers to find information quickly. Because many of the issues dealt with in this book are complex, it is often possible to provide...
Wiley, 2018. — 487 p. — ISBN: 978-1-119-04615-8. This book reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of...
Skyhorse Publishing, 2016. — 232 p. — ISBN: 3: 9781632206312. Sheridans’ Guide to Cheese is a complete guide to cheese for both novice cheese lovers and mature connoisseurs alike. There’s not much Kevin and Seamus have to say on the subject that isn’t worth hearing — or reading — and this compendium is an indispensable handbook on cheese. Inside you’ll find a country-by-country...
Skyhorse Publishing, Inc., USA, 2016. — 208 p. — ISBN: 9781632206612. The brothers Kevin and Seamus Sheridan founded Sheridans Cheesemongers in 1995. Today, they are a brand name for cheese in Ireland, Europe, and the United States. Their distinctively branded crackers and biscuits are available at more than seventy retailers, such as Dean & DeLuca, Murray’s, and Zingerman’s....
Flatiron Books, 2017. — 450 p. — ISBN: 978-1250063458. This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous...
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