Coverart for item
The Resource Artisan cheese making at home : techniques & recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart

Artisan cheese making at home : techniques & recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart

Label
Artisan cheese making at home : techniques & recipes for mastering world-class cheeses
Title
Artisan cheese making at home
Title remainder
techniques & recipes for mastering world-class cheeses
Statement of responsibility
Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart
Creator
Subject
Genre
Language
eng
Summary
  • "A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda--all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process"--
  • "A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Karlin, Mary
Dewey number
641.3/73
Illustrations
illustrations
Index
index present
LC call number
SF271
LC item number
.K37 2011
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
Cheesemaking
Label
Artisan cheese making at home : techniques & recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart
Link
978-1-60774-008-7.jpg
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Control code
1326368
Dimensions
24 cm.
Edition
First edition
Extent
viii, 247 pages
Isbn
9781607740087
Isbn Type
(hardback)
Lccn
2011004548
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
  • (Sirsi) 1326368
  • (Sirsi) 1326368
  • (OCoLC)670479404
Label
Artisan cheese making at home : techniques & recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart
Link
978-1-60774-008-7.jpg
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Control code
1326368
Dimensions
24 cm.
Edition
First edition
Extent
viii, 247 pages
Isbn
9781607740087
Isbn Type
(hardback)
Lccn
2011004548
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
  • (Sirsi) 1326368
  • (Sirsi) 1326368
  • (OCoLC)670479404

Library Locations

    • Tyngsborough Public LibraryBorrow it
      25 Bryants Lane, Tyngsborough, MA, 01879, US
      42.679913 -71.429644
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