by
Thorpe, Liz, 1978-, author.
Call Number
637.3 THO
Publication Date
2017
Format:
Books
Relevance:
43630.3086
by
Haddow, Nick
Call Number
641.67 HAD
Publication Date
2016
Summary
Nick Haddow shares his knowledge of making, serving and storing cheese at home, as well as 75 recipes that celebrate cheese in its myriad forms - whether it be winning saag paneer, the definitive margherita, or the perfect fondue.
Format:
Books
Relevance:
41501.7227
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by
Ogilvy, Susan
Call Number
637.3 OGI
Publication Date
2015
Summary
Drawings supplement step-by-step instructions for making nutritious hard, semihard, and soft cheeses as well as other dairy products like yogurt and butter.
Format:
Books
Relevance:
52749.1563
by
Harbutt, Juliet, editor.
Call Number
637.3 WOR
Publication Date
2015
Summary
Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 of the world's finest cheeses.
Format:
Books
Relevance:
50828.8984
by
Foster, Richard D.
Call Number
641.373
Publication Date
2011
Format:
Electronic Resources
Relevance:
71875.9609
by
Michelson, Patricia
Call Number
637.35 MIC
Publication Date
2010
Format:
Books
Relevance:
38824.1133
by
Muir, Roberta, 1962-
Call Number
641.3735 MUI
Publication Date
2010
Format:
Books
Relevance:
54901.0703
by
Helweg, Richard, 1956- 1956-, author.
Call Number
637 HEL
Publication Date
2010
Summary
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though. This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format:
Electronic Resources
Relevance:
44825.7305
by
Harbutt, Juliet.
Call Number
637.3 WOR
Publication Date
2009
Format:
Books
Relevance:
67238.5000
by
Beckett, Fiona.
Call Number
641.3735 BEC
Publication Date
2009
Format:
Books
Relevance:
46127.7109
11.
by
McCalman, Max.
Call Number
637.3 MCC
Publication Date
2009
Format:
Books
Relevance:
52748.6875
by
Teubner, Christian.
Call Number
641.3735 TEU
Publication Date
2008
Summary
"Illustrated international reference on cheese. Includes recipes."--Provided by publisher.
Format:
Books
Relevance:
42528.8242
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