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Other titles in the Complete Idiot's Guides series:
The Complete Idiot's Guide to Cheese Making (Complete Idiot's Guides)by James R. Leverentz
Synopses & Reviews
Become a cheese gourmet.
The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.
?Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses
?The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal
?The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese
About the Author
James R. Leverentz is president and founder of Leeners, established in 1996, which is reintroducing consumers to food processes that have been absent from most home kitchens for decades. An expert on fermented foods, Jim holds classes on cheese making and sells supplies to make other fermented foods, including mustard, root beer, bacon, and corned beef brisket as well.
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Cooking and Food » By Ingredient » Dairy and Eggs » General