200 Easy Homemade Cheese Recipes: From Cheddar & Brie to Butter & Yogurt

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9780778804659: 200 Easy Homemade Cheese Recipes: From Cheddar & Brie to Butter & Yogurt
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Reseña del editor:

Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here's a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic & Regional Cheeses: Feta, Paneer, Domiati. Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.

Biografía del autor:

Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheesemaker of The Farm House Natural Cheeses.

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Debra Amrein-Boyes
Publicado por ROBERT ROSE INC, Canada (2013)
ISBN 10: 0778804658 ISBN 13: 9780778804659
Nuevo Paperback Cantidad disponible: 10
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The Book Depository
(London, Reino Unido)
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Descripción ROBERT ROSE INC, Canada, 2013. Paperback. Condición: New. 2nd Revised edition. Language: English . Brand New Book. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here s a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic Regional Cheeses: Feta, Paneer, Domiati. Yogurt Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions. Nº de ref. del artículo: AAJ9780778804659

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Amrein-Boyes, Debra
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Amrein-Boyes, Debra
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Descripción 2013. PAP. Condición: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: IB-9780778804659

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Debra Amrein-Boyes
Publicado por ROBERT ROSE INC, Canada (2013)
ISBN 10: 0778804658 ISBN 13: 9780778804659
Nuevo Paperback Cantidad disponible: 10
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Book Depository International
(London, Reino Unido)
Valoración
[?]

Descripción ROBERT ROSE INC, Canada, 2013. Paperback. Condición: New. 2nd Revised edition. Language: English . Brand New Book. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here s a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic Regional Cheeses: Feta, Paneer, Domiati. Yogurt Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions. Nº de ref. del artículo: AAJ9780778804659

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Debra Amrein-Boyes
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Descripción Robert Rose Inc 2013-10-31, 2013. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. del artículo: NU-GRD-05039440

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Amrein-Boyes, Debra
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Descripción Robert Rose, 2013. Condición: New. Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Num Pages: 448 pages, 32 colour photos. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 254 x 178 x 25. Weight in Grams: 810. . 2013. Second Edition. Paperback. . . . . . Nº de ref. del artículo: V9780778804659

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Debra Amrein-Boyes
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Descripción Robert Rose Inc. Paperback. Condición: New. New copy - Usually dispatched within 2 working days. Nº de ref. del artículo: B9780778804659

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Debra Amrein-Boyes
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ISBN 10: 0778804658 ISBN 13: 9780778804659
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Descripción Robert Rose Inc 2013-10-31, 2013. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. del artículo: NU-MAR-00006711

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Amrein-Boyes, Debra
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Descripción Robert Rose. Condición: New. Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Num Pages: 448 pages, 32 colour photos. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 254 x 178 x 25. Weight in Grams: 810. . 2013. Second Edition. Paperback. . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780778804659

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Debra Amrein-Boyes
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