Nấu ăn Artisan Cheese Making at Home - Mary Karlin & Ed Anderson

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    Artisan Cheese Making at Home
    Techniques & Recipes for Mastering World-Class Cheeses

    Tác giả: Mary Karlin & Ed Anderson
    Nhà xuất bản: Ten Speed Press
    Năm xuất bản: 2011
    Số trang: 256
    Ngôn ngữ: tiếng Anh
    ISBN-10: 1607740087
    ISBN-13: 978-1607740087
    Giá bán: $21,09
    Định dạng file: epub


    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.

    Review

    “Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of Artisan Cheese Making at Home.” — Zester Daily

    “With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders.” — San Francisco Chronicle

    About the Author

    MARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member, currently a visiting chef- instructor, at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, and Mediterranean-themed cooking classes for over ten years.

    Mary is also a regular chef-instructor at The Fork at Point Reyes Farmstead Cheese, and The Cheese School of San Francisco, as well as other prominent culinary venues around the United States.

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