Poetry Madness
 
 

Recently Viewed clear list


Interviews | March 17, 2014

Shawn Donley: IMG Peter Stark: The Powells.com Interview



Peter StarkIt's hard to believe that 200 years ago, the Pacific Northwest was one of the most remote and isolated regions in the world. In 1810, four years... Continue »
  1. $19.59 Sale Hardcover add to wish list

spacer
Qualifying orders ship free.
$7.98
List price: $14.95
Sale Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Beaverton Cooking and Food- Dairy and Eggs
2 Burnside Cooking and Food- Dairy and Eggs
5 Home & Garden Cooking and Food- Sale Books
2 Home & Garden Cooking and Food- Dairy and Eggs
12 Local Warehouse Cooking and Food- Dairy and Eggs

The Joy of Cheesemaking

by

The Joy of Cheesemaking Cover

 

Synopses & Reviews

Publisher Comments:

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will allow the reader to learn all about cheese, from making it, to choosing it, to pairing it with the right wines.

Review:

"Casual nibblers will wonder at all the charts and formulas for calculating the proper amount of pressure to apply to a wheel of cheese and headings like 'Properties of Mesophilic Starter Culture' in this cheesemaking guide. But after the detailed explanation of the cheesemaking process that opens the book, aspiring cheese mongers will find the information on making their very own queso blanco , Camembart or blue cheese fairly simple and straightforward. Farnham and Druat, who both work at the Vermont Institute for Artisan Cheese, offer plenty of recommendations for small producers whose exceptional products are worth seeking out and the recipes that showcase a particular cheese's excellence. Once readers have procured the elusive St. Pete's Blue cheese from Faribault Dairy or the sublime Mt. Tam, a brie-style cheese from California's Cowgirl Creamery, they'll be able to create simple dishes like the grilled cheese sandwich that shows off Mt. Tam's excellence. It's this juxtaposition of the simple and complex that makes the book so enjoyable and lasting. Even if readers never attempt a homemade cheese, they'll walk away with a greater appreciation for the process as well as a great resource for the producers of America's finest cheeses. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Instructions and recipes from the country's only comprehensive artisan cheese school.

About the Author

Jody M. Farnham is the program coordinator and administrative director for the Vermont Institute for Artisan Cheese. She lives in Burlington, Vermont.Marc Druart is the Master Cheesemaker at the Vermont Institute for Artisan Cheese. She lives in Berlin, Vermont.

Product Details

ISBN:
9781616080600
Author:
Farnham, Jody
Publisher:
Skyhorse Publishing
Author:
Druart, Marc
Subject:
Reference
Subject:
Specific Ingredients - Dairy
Subject:
Cooking and Food-Culinary Reference
Subject:
Cooking and Food-Dairy and Eggs
Edition Description:
Trade Paper
Publication Date:
20110406
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
100 color photographs
Pages:
256
Dimensions:
9 x 6 x 1 in

Other books you might like

  1. Cartoon History of the Universe #03:... Used Trade Paper $15.95
  2. In Pursuit of the Common Good:... Sale Trade Paper $1.00

Related Subjects


Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General

The Joy of Cheesemaking Sale Trade Paper
0 stars - 0 reviews
$7.98 In Stock
Product details 256 pages Skyhorse Publishing - English 9781616080600 Reviews:
"Publishers Weekly Review" by , "Casual nibblers will wonder at all the charts and formulas for calculating the proper amount of pressure to apply to a wheel of cheese and headings like 'Properties of Mesophilic Starter Culture' in this cheesemaking guide. But after the detailed explanation of the cheesemaking process that opens the book, aspiring cheese mongers will find the information on making their very own queso blanco , Camembart or blue cheese fairly simple and straightforward. Farnham and Druat, who both work at the Vermont Institute for Artisan Cheese, offer plenty of recommendations for small producers whose exceptional products are worth seeking out and the recipes that showcase a particular cheese's excellence. Once readers have procured the elusive St. Pete's Blue cheese from Faribault Dairy or the sublime Mt. Tam, a brie-style cheese from California's Cowgirl Creamery, they'll be able to create simple dishes like the grilled cheese sandwich that shows off Mt. Tam's excellence. It's this juxtaposition of the simple and complex that makes the book so enjoyable and lasting. Even if readers never attempt a homemade cheese, they'll walk away with a greater appreciation for the process as well as a great resource for the producers of America's finest cheeses. (May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , Instructions and recipes from the country's only comprehensive artisan cheese school.
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 gifts — here at Powells.com.