by
Editors of Ulysses Press, Editors of.
Call Number
641.373
Publication Date
2023
Format:
Electronic Resources
Relevance:
2.1854
by
Studd, Ellie, author.
Call Number
641.373 STU
Publication Date
2023
Summary
Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese, from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac n cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro.
Format:
Books
Relevance:
38037.1953
View Other Search Results
by
Jones, Steve (Cheesemonger), author.
Call Number
641.013 JON
Publication Date
2019
Format:
Regular print
Relevance:
49102.4883
by
Lamb, Steven.
Call Number
641.37
Publication Date
2018
Format:
Electronic Resources
Relevance:
67237.4219
by
McSweeney, Paul L. H., editor.
Call Number
637.3 23
Publication Date
2017
Summary
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Format:
Electronic Resources
Relevance:
42526.8242
by
Henriques, Marta Helena Fernandes, 1978-
Call Number
637.3
Publication Date
2017
Format:
Electronic Resources
Relevance:
47543.5820
by
Keenan, Tia, author.
Call Number
641.673 KEE
Publication Date
2016
Format:
Books
Relevance:
47547.2422
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
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
Blume, K Ruby.
Call Number
641.67
Publication Date
2014
Summary
Everyday Cheesemaking is an introduction to DIY home cheese making made simple and accessible. K. Ruby Blume introduces you to the concepts, equipment, and ingredients necessary to making cheese at home successfully the very first time you try. The book offers clear instructions, humorous stories, and dozens of recipes and troubleshooting tips. You'll learn about running a small home goat dairy and how to make non-dairy cheese recipes using nut milks. With its light and practical approach, this book is perfect for anyone who is itching to get started and impress their friends and family with delicious homemade cheese.
Format:
Electronic Resources
Relevance:
54899.4570
by
Caldwell, Gianaclis, 1961-
Call Number
637.3 CAL
Publication Date
2012
Format:
Books
Relevance:
3.5329
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