Poetry Madness
 
 

Recently Viewed clear list


Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
  1. $18.19 Sale Hardcover add to wish list

    The Enchanted

    Rene Denfeld 9780062285508

spacer
Qualifying orders ship free.
$17.50
List price: $24.99
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Dairy and Eggs

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

by

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters Cover

 

Synopses & Reviews

Publisher Comments:

How to Make Your Own Handcrafted Cheese
Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious.
Inside:
·       All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works
·       16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills
·       In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you
·       Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more
·       Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it

Synopsis:

Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker’s Apprentice! This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You’ll also find an array of mouthwatering homemade recipes that will help you apply these newly-gained tips and techniques, including:

- Cream cheese

- Ricotta

- Havarti

- Gouda

- Cheddar

- Gruyere

- Stilton

- Camembert

 

Together, these pages make up an expertly-crafted, comprehensive cheesemaking curriculum.

About the Author

Sasha Davies is an author and cheesemonger in Portland, Oregon. She started her cheese career in New York City as an apprentice in the cheese caves of Artisanal Premium Cheese, going on to manage the caves at Murray's Cheese, serve as a resident cheese expert for Marlow & Sons, and consult for cheese shops across America. Sasha serves on the board of the American Cheese Society. Her interest in cheese led her to embark on a tour of 45 American cheesemakers, a project documented at http://www.cheesebyhand.com. Her first book, The Guide to West Coast Cheese: More than 300 Cheeses Handcrafted in California, Oregon, and Washington, was published in September 2010. Davies has taught classes at the French Culinary Institute and the Cheese School of San Francisco. Other food writing by Davies has appeared in Mix Magazine, the Diner Journal, and the cheese-focused magazine Culture.

David Bleckmann is an obsessed home cheesemaker in Portland, Oregon. Before cheese, he worked his way through other domestic culinary crafts including making beer and wine, preserving jam, pickling, curing bacon and other meat, and roasting coffee. This interest in creating food from scratch and a fascination with food science led to an immersion in the art of turning liquid milk into solid cheese. He teaches cheesemaking classes and writes freelance articles for Culture, and also maintains a blog and hosts a hobby cheesemaking podcast at his website, http://www.joyofcheesemaking.com.

Table of Contents

Forward: Alyce Birchenough, Sweet Home Farm, Elberta, Alabama, USA

Introduction

Chapter One: The Cheesemaker's Taxonomy and the Basics of Cheese

Interview: Gordon Edgar, Retailer, Rainbow Foods COOP, San Francisco, California, USA

Interview: Rachel Dutton, Microbiologist, Harvard University, Cambridge, Massachusetts, USA

Chapter Two: Ingredients and Equipment

Interview: Catherine Donnelly, Ph.D., Professor and Codirector of Vermont Institute for Artisan Cheese (VIAT), University of Vermont, Burlington, Vermont, USA

Interview: Ivan Larcher, Cheese-Making Consultant, Larcher Consulting, Cheniers, France

Chapter Three: Mastering the Fundamentals of Cheese Making

Interview: Cary Bryant, Co-owner and Cheesemaker, Rogue Creamery, Central Point, Oregon, USA

Chapter Four: Fresh Cheese

Interview: Paula Lambert, Founder and Cheesemaker, Mozzarella Company, Dallas, Texas, USA

Chapter Five: Tomme and Toma Cheese

Interview: Liam Callahan, Co-owner and Cheesemaker, Bellwether Farms, Petaluma, California, USA

Chapter Six: Washed Curd and Pressed Under the Whey Cheese

Interview: Helen Feete, Co-owner and Cheesemaker, Meadow Creek Daily, Galax, Virginia, USA

Chapter Seven: Cheddar Cheese

Interview: Jamie Montgomery, Cheesemaker, Montgomery's Cheddar, North Cadbury, England

Chapter Eight: Alpine-Style Cheese

Interview: Philippe Goux, Director of Sales, Marcel Petite Compte, Jura, France

Chapter Nine: Grana-Style Cheese

Interview: Giorgio Cravero, Owner, G. Cravero, Bra, Italy

Chapter Ten: Blue Cheese

Interview: Joe Schneider, Director and Cheesemaker, Stichelton Dairy, Mansfield, England

Chapter Eleven: Surface Ripened Cheese

Interview: Allison Hooper, Co-founder and Cheesemaker, Vermont Creamery, Websterville, Vermont, USA

Interview: Maureen Cunnie, Cheesmaker, Cowgirl Creamery, Point Reyes Station, California, USA

Chapter Twelve: Affinage

Interview: Mateo Kehler, Co-owner, Cellars at Jasper Hill, Co-owner and Cheesemaker, Jasper Hill Farm, Greensboro, Vermont, USA

Chapter Thirteen: Selecting, Handling, and Storing Cheese

Interview: Hervs Mons, Owner and Affineur, Mon Fromange/Affineur, Roanne, France

Chapter Fourteen: Tasting Cheese

Interview: Christine Chenard, Director of Consumary Sensory Research, Cintech, Montreal, Quebec, Canada

Chapter Fifteen: Pairing Cheese

Interview: Max McCalman, Maitre Fromager and Author, New York City, New York , USA

Resources

Contributors

Acknowledgements

About the Authors

Index

Product Details

ISBN:
9781592537556
Subtitle:
An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters
Author:
Davies, Sasha
Author:
Bleckmann, David
Publisher:
Quarry Books
Subject:
Dairy
Subject:
Cooking and Food-Dairy and Eggs
Subject:
Cheese recipe
Subject:
Cheddar
Subject:
Cheesemaking
Edition Description:
Paperback
Publication Date:
20121001
Binding:
Paperback
Language:
English
Illustrations:
300 color photos
Pages:
176
Dimensions:
10 x 8 in

Other books you might like

  1. Homemade Cheese: Recipes for 50... Sale Trade Paper $9.98
  2. Home Cheese Making: Recipes for 75...
    Used Trade Paper $11.95
  3. Homemade Living: Home Dairy with... New Hardcover $19.95

Related Subjects

Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » General
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Science and Mathematics » Agriculture » General

The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters Used Trade Paper
0 stars - 0 reviews
$17.50 In Stock
Product details 176 pages Quarry Books - English 9781592537556 Reviews:
"Synopsis" by ,

Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker’s Apprentice! This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You’ll also find an array of mouthwatering homemade recipes that will help you apply these newly-gained tips and techniques, including:

- Cream cheese

- Ricotta

- Havarti

- Gouda

- Cheddar

- Gruyere

- Stilton

- Camembert

 

Together, these pages make up an expertly-crafted, comprehensive cheesemaking curriculum.

spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and eBooks — here at Powells.com.