Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.
What people are saying - Write a review
Artisan Cheese Making at homeUser Review - camloanpham - Overstock.com
I have not read this book all the way through to give a detailed description of this book but when it came delivered to me it was in pristine condition. From what I have thumbed through in the book ... Read full review
Cheesmongers mustUser Review - reindhunter - Overstock.com
Quick and smooth delivery thank you! Keep up your topnotch service! Read full review
Other editions - View all
Artisan Cheese Making at Home: Techniques and Recipes for Mastering World ...
Limited preview - 2011