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Powell's Q&A | September 3, 2014

Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
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    Station Eleven

    Emily St. John Mandel 9780385353304

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1 Burnside Cooking and Food- Dairy and Eggs

More copies of this ISBN

American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses

by

American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses Cover

 

Synopses & Reviews

Publisher Comments:

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
  • A fully illustrated guide to basic cheesemaking
  • Discussions on the effects of calcium, pH, salt, and moisture on the process
  • Ways to ensure safety and quality through sampling and risk reduction
  • Methods for analyzing the resulting composition

  • ... The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape. For those who want to quit their boring jobs and do something that will make their lives meaningful, here's the book. Paul Kindstedt must be considered an American treasure. Of all the books in my possession, this one is now the most important.

    Book News Annotation:

    Illustrated throughout with b&w photos, this volume describes the eight basic steps of small-scale cheesemaking. Kindstedt begins by tracing the origins of diverse cheese varieties in Europe and discussing their renaissance in the US in recent decades. He then addresses such topics as milk composition, starter cultures, and pasteurization. The final two chapters are devoted to business issues such as marketing and distribution. Kindstedt teaches courses on cheesemaking at the U. of Vermont.
    Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

    Book News Annotation:

    Illustrated throughout with b&w photos, this volume describes the eight basic steps of small-scale cheesemaking. Kindstedt begins by tracing the origins of diverse cheese varieties in Europe and discussing their renaissance in the US in recent decades. He then addresses such topics as milk composition, starter cultures, and pasteurization. The final two chapters are devoted to business issues such as marketing and distribution. Kindstedt teaches courses on cheesemaking at the U. of Vermont. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

    Synopsis:

    American Farmstead Cheese brings the science and history of farm cheeses from Europe and early America to the modern renaissance in artisan and farmstead cheesemaking. This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport?all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: ? A fully illustrated guide to basic cheesemaking ? Discussions on the effects of calcium, pH, salt, and moisture on the process ? Ways to ensure safety and quality through sampling ? Methods for analyzing the resulting composition

    About the Author

    Paul Kindstedt, Ph.D., is a professor at the University of Vermont in the department of Nutrition and Food Sciences. He teaches Dairy Chemistry, Fermented Dairy Foods, and Cheese and Culture.

    Product Details

    ISBN:
    9781931498777
    Author:
    Kindstedt, Paul
    Publisher:
    Chelsea Green Publishing Company
    Author:
    Vermont Cheese Council
    Author:
    Kindsedt, Paul
    Subject:
    United states
    Subject:
    Dairy
    Subject:
    Cheese
    Subject:
    Specific Ingredients - Dairy
    Subject:
    Cooking and Food-Dairy and Eggs
    Copyright:
    Publication Date:
    20050531
    Binding:
    HARDCOVER
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Y
    Pages:
    300
    Dimensions:
    10 x 7 in 22.5 oz

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    Related Subjects

    Cooking and Food » By Ingredient » Dairy and Eggs » General
    Cooking and Food » Reference and Etiquette » Historical Food and Cooking
    History and Social Science » Politics » General
    History and Social Science » World History » General

    American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses Used Hardcover
    0 stars - 0 reviews
    $26.00 In Stock
    Product details 300 pages Chelsea Green Publishing Company - English 9781931498777 Reviews:
    "Synopsis" by , American Farmstead Cheese brings the science and history of farm cheeses from Europe and early America to the modern renaissance in artisan and farmstead cheesemaking. This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport?all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: ? A fully illustrated guide to basic cheesemaking ? Discussions on the effects of calcium, pH, salt, and moisture on the process ? Ways to ensure safety and quality through sampling ? Methods for analyzing the resulting composition
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