Articles liés à The Art of Natural Cheesemaking: Using Traditional,...
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses - Couverture souple
Synopsis
The DIY bible for home cheese makers from expert David Asher from the Black Sheep School of Cheesemaking, author of Milk into Cheese
Includes more than 35 step-by-step recipes, from kefir and paneer to washed-rind and alpine styles
David Asher practices and preaches a traditional but countercultural way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. Fully illustrated with hand-drawn diagrams and photos, David’s guide for home and small-scale commercial cheesemakers includes:
• An exploration of the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave
• How to source good milk, including raw milk
• How to keep your own bacterial starter cultures and fungal ripening cultures
• How to make your own rennet—and how to make good cheese without it
• How to use appropriate technologies and avoid the use of plastic equipment and chemical additives
• Chapters covering cheeses like Gouda, Feta, Chèvre, and Blue
The Art of Natural Cheesemaking is a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
David Asher is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour The Art of Natural Cheesemaking: Using Traditional,...
Image d'archives
The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses: Using Traditional, Non-Industrial . Ingredients to Make the World's Best Cheeses
Edité par
Chelsea Green Publishing Co, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Neuf
paperback
Vendeur : Chiron Media, Wallingford, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
paperback. Etat : 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. N° de réf. du vendeur 6666-GRD-9781603585781
Acheter neuf
EUR 25,37
Expédition à EUR 7,78
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Art of Natural Cheesemaking : Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur 23098656-n
Acheter neuf
EUR 31,70
Expédition à EUR 2,37
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 10 disponible(s)
Image fournie par le vendeur
Art of Natural Cheesemaking : Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Edité par
Chelsea Green, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Ancien ou d'occasion
Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 23098656
Acheter D'occasion
EUR 31,86
Expédition à EUR 2,37
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 10 disponible(s)
Image d'archives
The Art of Natural Cheesemaking
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur GO-9781603585781
Acheter neuf
EUR 28,32
Expédition à EUR 7,04
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 2 disponible(s)
Image d'archives
The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World?s Best Cheeses
Edité par
Chelsea Green Publishing Co, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Neuf
Couverture souple
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Num Pages: 320 pages, Colour photos throughout, black and white illustrations, charts, and graphs. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 206 x 254 x 23. Weight in Grams: 898. 2015. paperback. . . . . N° de réf. du vendeur 9781603585781
Acheter neuf
EUR 27,20
Expédition à EUR 9,50
Expédition depuis Irlande vers Etats-Unis
Expédition depuis Irlande vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
The Art of Natural Cheesemaking (Paperback)
Edité par
Chelsea Green Publishing Co, White River Junction, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Including more than 35 step-by-step recipes from the Black Sheep School of CheesemakingMost DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheeseone that is natural and intuitive, grounded in ecological principles and biological science.This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: How to source good milk, including raw milk; How to keep their own bacterial starter cultures and fungal ripening cultures; How make their own rennetand how to make good cheese without it; How to avoid the use of plastic equipment and chemical additives; and How to use appropriate technologies.Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781603585781
Acheter neuf
EUR 38,55
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World s Best Cheeses
Edité par
Chelsea Green Publishing Co, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Neuf
Couverture souple
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Num Pages: 320 pages, Colour photos throughout, black and white illustrations, charts, and graphs. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 206 x 254 x 23. Weight in Grams: 898. 2015. paperback. . . . . Books ship from the US and Ireland. N° de réf. du vendeur 9781603585781
Acheter neuf
EUR 29,22
Expédition à EUR 9,42
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
The Art of Natural Cheesemaking
Edité par
Chelsea Green Publishing Co, US, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Including more than 35 step-by-step recipes from the Black Sheep School of CheesemakingMost DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese-one that is natural and intuitive, grounded in ecological principles and biological science.This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:. How to source good milk, including raw milk;. How to keep their own bacterial starter cultures and fungal ripening cultures;. How make their own rennet-and how to make good cheese without it;. How to avoid the use of plastic equipment and chemical additives; and. How to use appropriate technologies.Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves. N° de réf. du vendeur LU-9781603585781
Acheter neuf
EUR 38,84
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 2 disponible(s)
Image d'archives
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Edité par
Chelsea Green Publishing Co, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Ancien ou d'occasion
Paperback
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Good. Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese?one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: ? How to source good milk, including raw milk; ? How to keep their own bacterial starter cultures and fungal ripening cultures; ? How make their own rennet?and how to make good cheese without it; ? How to avoid the use of plastic equipment and chemical additives; and ? How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves. N° de réf. du vendeur 00110453130
Acheter D'occasion
EUR 41,82
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
Edité par
Chelsea Green Publishing Co, 2015
ISBN 10 : 1603585788
ISBN 13 : 9781603585781
Ancien ou d'occasion
Paperback
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese?one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: ? How to source good milk, including raw milk; ? How to keep their own bacterial starter cultures and fungal ripening cultures; ? How make their own rennet?and how to make good cheese without it; ? How to avoid the use of plastic equipment and chemical additives; and ? How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves. N° de réf. du vendeur CIN1603585788VG
Acheter D'occasion
EUR 41,82
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)