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| Author | : Jane Cable |
| Publisher | : Troubador Publishing Ltd |
| Total Pages | : 272 |
| Release | : 2018-10-18 |
| Genre | : Fiction |
| ISBN | : 1783069147 |
When Alice Hart’s husband runs off with his secretary, she runs off with his dog to lick her wounds in a North Yorkshire village. Battling with loneliness but trying to make the best of her new start, she soon meets her neighbours and discovers all is not what it seems...
| Author | : Mary Karlin |
| Publisher | : Ten Speed Press |
| Total Pages | : 258 |
| Release | : 2011-08-23 |
| Genre | : Cooking |
| ISBN | : 1607740443 |
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. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
| Author | : Ricki Carroll |
| Publisher | : Storey Publishing |
| Total Pages | : 289 |
| Release | : 2002-10-14 |
| Genre | : Cooking |
| ISBN | : 1580174647 |
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
| Author | : David Asher |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 322 |
| Release | : 2015-06-30 |
| Genre | : Cooking |
| ISBN | : 1603585796 |
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.
| Author | : James Norton |
| Publisher | : Univ of Wisconsin Press |
| Total Pages | : 205 |
| Release | : 2009-11-24 |
| Genre | : Cooking |
| ISBN | : 0299234339 |
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards
| Author | : Tenaya Darlington |
| Publisher | : Running Press Adult |
| Total Pages | : 258 |
| Release | : 2013-05-07 |
| Genre | : Cooking |
| ISBN | : 0762446048 |
The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.
| Author | : Allison Hooper |
| Publisher | : Countryman Press |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Cheese |
| ISBN | : 9780615262055 |
Culinary luminaries like renowned chefs Eric Ripert of Le Bernardin, Michel Richard of Citronelle, and Molly Hanson of Grill 23; chef, writer, and educator Dan Barber of Blue Hill; chef-entrepreneurs Alison Lane and Andrew Silva of Mirabelles; knight of the French Order of the Merite Agricole, chef Raymond Ost of Sandrine s; and food writer and former CEO of Clicquot, Inc., Mireille Guiliano, share their heartfelt philosophies about food. Their tantalizing recipes will expand any home cook s culinary repertoire. Twenty-five years ago Allison Hooper and Bob Reese began crafting artisanal dairy products in the European style. They developed a vital link with local farms that continues to this day: Vermont Butter & Cheese Company supports a network of more than 20 family farms that provide milk that meets the highest standards of purity. As Allison learned on a family farm in France, quality originates at the source with the people who work the land and the pride they take in its yield. In a Cheesemaker s Kitchen celebrates their perhaps improbable success. It is the story of pioneers in the fledgling American artisan cheese industry and how they bootstrapped a small, socially responsible business."
| Author | : Miguel A. Leal |
| Publisher | : John Wiley & Sons |
| Total Pages | : 279 |
| Release | : 2023-08-31 |
| Genre | : Business & Economics |
| ISBN | : 1394184034 |
A USA TODAY BESTSELLER A quintessential American dream story from a Mexican entrepreneur who shares the tale of building a multi-million-dollar business from scratch, complete with both success and failure, and always a vision of hope. Leal came to the U.S. penniless as a teenager, speaking almost no English; he literally slept in the boiler room of a Wisconsin cheese factory for months before he was caught. Through hard work, grit, and ingenuity Leal would go on to launch his own business. He is widely credited with introducing Mexican cheeses to the U.S. market and grew his company to a multimillion-dollar success story that defined an industry. Yet, like many successful entrepreneurs, Leal’s great successes were matched by personal failures: the end of a marriage; trouble with law enforcement; and the deeply felt sense that there must be something more to life than great wealth. Read the astounding memoir of a Mexican immigrant who worked his way to success in the American cheese industry Find inspiration in Miguel Leal’s determination and refusal to give up on his dream See how Leal persevered in the face of obstacles and setbacks in his personal life Follow Miguel’s story as he finds peace, purpose, and grace—and realizes that money isn’t everything Leal’s memoir, THE HOUSE THAT CHEESE BUILT, is both a quintessential immigrant success story, one that beautifully illustrates the immigrant experiences: isolation, fear, and ambition for a better life and assimilation, as well as a thoughtful personal account of entrepreneurship and all its benefits and costs.
| Author | : Andrew Forsthoefel |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 400 |
| Release | : 2017-03-07 |
| Genre | : Biography & Autobiography |
| ISBN | : 1632867028 |
A memoir of one young man's coming of age on a journey across America--told through the stories of the people of all ages, races, and inclinations he meets along the way. Life is fast, and I've found it's easy to confuse the miraculous for the mundane, so I'm slowing down, way down, in order to give my full presence to the extraordinary that infuses each moment and resides in every one of us. At 23, Andrew Forsthoefel headed out the back door of his home in Chadds Ford, Pennsylvania, with a backpack, an audio recorder, his copies of Whitman and Rilke, and a sign that read "Walking to Listen." He had just graduated from Middlebury College and was ready to begin his adult life, but he didn't know how. So he decided to take a cross-country quest for guidance, one where everyone he met would be his guide. In the year that followed, he faced an Appalachian winter and a Mojave summer. He met beasts inside: fear, loneliness, doubt. But he also encountered incredible kindness from strangers. Thousands shared their stories with him, sometimes confiding their prejudices, too. Often he didn't know how to respond. How to find unity in diversity? How to stay connected, even as fear works to tear us apart? He listened for answers to these questions, and to the existential questions every human must face, and began to find that the answer might be in listening itself. Ultimately, it's the stories of others living all along the roads of America that carry this journey and sing out in a hopeful, heartfelt book about how a life is made, and how our nation defines itself on the most human level.
| Author | : Debra Amrein-Boyes |
| Publisher | : Robert Rose |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 9780778804659 |
How to create artisanal-quality cheeses, butters and yogurts.
