- Tapa dura: 300 páginas
- Editor: Chelsea Green Publishing Co (18 de junio de 2013)
- Idioma: Inglés
- ISBN-10: 1931498776
- ISBN-13: 978-1931498777
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº1.084.252 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (Inglés) Tapa dura – 18 jun 2013
Descripción del producto
"This is a must have for anyone who is a cheesemaker, cheesemonger, or simply a cheese lover. Encompassing everything from the finer points of artisanal affinage to the historical significance of cheese in society, this book has it all. Mr. Kindstedt certainly knows his curd!"--Terrance Brennan, The Artisanal Group
Reseña del editor
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemaking Discussions on the effects of calcium, pH, salt, and moisture on the process Ways to ensure safety and quality through sampling and risk reduction Methods for analyzing the resulting composition You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.Ver Descripción del producto
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Opiniones de clientes más útiles en Amazon.com
The book goes through the basic steps used in all cheesemaking and discusses the physics, chemistry, and microbiology taking place at each step. It clearly explains what should be happening for an optimal end product and what kinds of things cause problems. It is written at a level that most people should be able to understand (I'm a mechanical engineer so I really like the science stuff...)--unlike the text books on cheesemaking (that I have a hard time following).
As a hobbyist, I would have liked more information geared towards me, but I understand that this book was written for larger scale production than what I do. If you're a hobbyist like me, I'd suggest getting both this book and Mastering Artisan Cheesemaking to get a thorough understanding..