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|All Authors / Contributors:||
|Description:||viii, 247 p. : col. ill. ; 24 cm.|
|Contents:||Cheese making basics: equipment, ingredients, processes, and techniques --
Beginning cheese making: fresh direct-acidification cheeses, cultured dairy products, fresh culture-ripened cheeses, and salt-rubbed and brined cheeses --
Intermediate cheese making: stretched-curd and semisoft, firm, and hard cheeses --
More advanced cheese making: bloomy-rind and surface-ripened cheeses, washed-rind and smeared-rind cheeses, and blue cheeses --
Cooking with artisan cheeses.
|Responsibility:||Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart.|
"A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.