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Käseherstellung zu Hause, 4. Auflage: Von frisch und weich bis fest, blau, Ziegen...
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Käseherstellung zu Hause, 4. Auflage: Von frisch und weich bis fest, blau, Ziegen...

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    eBay-Artikelnr.:146814883123
    Zuletzt aktualisiert am 13. Sep. 2025 22:42:33 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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    Artikelzustand
    Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
    Release Year
    2018
    ISBN
    9781612128672
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Storey Publishing
    ISBN-10
    161212867X
    ISBN-13
    9781612128672
    eBay Product ID (ePID)
    9038374158

    Product Key Features

    Edition
    4
    Book Title
    Home Cheese Making, 4th Edition : From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses
    Number of Pages
    384 Pages
    Language
    English
    Publication Year
    2018
    Topic
    Food Science, Specific Ingredients / Dairy, Methods / Canning & Preserving
    Illustrator
    Yes
    Genre
    Cooking, Technology & Engineering
    Author
    Ricki Carroll
    Format
    Trade Paperback

    Dimensions

    Item Height
    1 in
    Item Weight
    34.1 Oz
    Item Length
    8.9 in
    Item Width
    8 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2018-030470
    Dewey Edition
    23
    Reviews
    "I just wanted to make edible cheese for my family, but Ricki -- with her precise yet engaging recipes -- lured me so deeply into the magic and science of cheese making that I have yet to escape, and it's been thirty-five years." -- Mary Keehn, Founder, Cypress Grove Cheese "This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most." -- Jill Winger, Author, The Prairie Homestead Cookbook " Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world's most complex food in this latest edition." -- Mateo Kehler, Cofounder, Jasper Hill Farms Praise for previous editions of Home Cheese Making : "[Ricki Carroll] has inspired artisans from the Loire to Las Vegas. She's the Billy Graham of Cheese." -- Barbara Kingsolver, from Animal, Vegetable, Miracle . "In the beginning, there was Ricki. In fact, I'm not sure there would have been the revolution we've had in American cheese making if not for her. It certainly wouldn't have been as far ranging, deep, or fun." -- Clark Wolf, Food Consultant and Contributing Authority to Food Arts magazine "This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try" -- San Francisco Examiner "A must-read for anyone interested in cheese making!...offering abled cheese makers knowledge to excel at their craft and novices a world of information..." -- Jodi Wische, Old Chatham Sheepherding Co. "For 20 years, I have recommended [Ricki Carroll's book] ...for home cheese making help. Now Ricki has written an improved and expanded version to serve for the next 20 years." -- Laura Chenel, Founder and President of Laura Chenel's Chevre, Inc. "...For anyone interested in learning how to make cheese at home, this book is unquestionably the one they need to have." -- Ari Weinzweig, Co-Founder of Zingerman's Delicatessen, Ann Arbor, Michigan "A thorough and practical guide." -- Bon Appetit, "I just wanted to make edible cheese for my family, but Ricki -- with her precise yet engaging recipes -- lured me so deeply into the magic and science of cheese making that I have yet to escape, and it's been thirty-five years." -- Mary Keehn, Founder, Cypress Grove Cheese "This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most." -- Jill Winger, Author, The Prairie Homestead Cookbook " Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world's most complex food in this latest edition." -- Mateo Kehler, Cofounder, Jasper Hill Farms
    Dewey Decimal
    637/.3
    Table Of Content
    Foreword Introduction: The Art of Cheese Making Part 1: Getting Started Chapter 1: Ingredients Chapter 2: Equipment Chapter 3: Techniques Part 2: Recipes for All Types of Cheese Chapter 4: Fresh Cheeses Chapter 5: Soft and Semi-soft Ripened Cheeses Chapter 6: Hard and Semi-hard Cheeses Chapter 7: Blue Cheeses Chapter 8: Goat's-Milk Cheeses Chapter 9: Whey Cheeses Chapter 10: Cultured Dairy Products Part 3: For the Love of Cheese Chapter 11: Building a Beautiful Cheese Plate Chapter 12: Breakfast, Brunch, and Breads Chapter 13: Dips, Spreads, and Small Bites Chapter 14: Soups, Salads, and Side Dishes Chapter 15: Main Courses Chapter 16: Desserts Glossary What Went Wrong? Metric Conversion Charts Homemade Cheese Record Form Resources Alphabetical List of Cheeses Index Acknowledgments
    Synopsis
    Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success., This revised and updated edition of the best-selling classic by "Cheese Queen" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles. Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success., This completely revised and updated edition of the best-selling classic by "Cheese Queen" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles.
    LC Classification Number
    SF271.C37 2018

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