ISBN 10: 1603583327 / ISBN 13: 9781603583329
Gebraucht / Anzahl: 0
Bei weiteren Verkäufern erhältlich
Alle  Exemplare dieses Buches anzeigen

Über dieses Buch

Leider ist dieses Exemplar nicht mehr verfügbar. Wir haben Ihnen weitere Exemplare dieses Titels unten aufgelistet.

Beschreibung:

Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Booklist- "The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package.". Buchnummer des Verkäufers

Über diesen Titel:

Bewertung (bereitgestellt von Goodreads):
4,29 durchschnittlich
(70 Bewertungen)

Inhaltsangabe:

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker―even those just beginning to experiment―will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

 

About the Author:

Gianaclis Caldwell and her family operate Pholia Farm, an off-grid, raw milk cheese dairy in Oregon. She is the author of the award-winning Mastering Artisan Cheesemaking, as well as other books on cheesemaking and running a dairy. Applying a holistic, organic management approach to the health of her goats comes naturally for Gianaclis: She was raised on an organic farm; her parents were chiropractors; and she pursued a career in nursing. Her aged, raw milk cheeses have been recognized and applauded by America’s foremost authorities on cheese, and she travels nationwide to present workshops on cheesemaking and troubleshooting goat health problems.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Bibliografische Details

Zustand: New

Beste Suchergebnisse bei AbeBooks

1.

Caldwell, Gianaclis
Verlag: Chelsea Green Publishing
ISBN 10: 1603583327 ISBN 13: 9781603583329
Gebraucht Anzahl: 1
Anbieter
Goodwill Industries
(Spokane, WA, USA)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing. Buchzustand: Very Good. A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting. Buchnummer des Verkäufers CC-2-8-01338

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Gebraucht kaufen
EUR 17,20
Währung umrechnen

In den Warenkorb

Versand: EUR 3,43
Innerhalb USA
Versandziele, Kosten & Dauer

2.

Gianaclis Caldwell
Verlag: Chelsea Green Publishing Co (2012)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Anzahl: 8
Anbieter
Books2Anywhere
(Fairford, GLOS, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing Co, 2012. PAP. Buchzustand: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Buchnummer des Verkäufers BB-9781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 20,91
Währung umrechnen

In den Warenkorb

Versand: EUR 10,07
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

3.

Gianaclis Caldwell
Verlag: Chelsea Green Publishing Co
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Paperback Anzahl: 5
Anbieter
THE SAINT BOOKSTORE
(Southport, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing Co. Paperback. Buchzustand: new. BRAND NEW, Mastering Artisan Cheesemaking: The Ultimate Guide for Home-scale and Market Producers, Gianaclis Caldwell, Mastering Artisan Cheesemaking is the book every cheesemaker will want as their bible to take them from their first, simple cheeses to ultimately creating their own, unique masterpiece cheeses. While there are increasing numbers of books availalbe on making cheese, none approaches the intricacies of the science behend how milk becomes cheese, as well as the intricacies of fermentation, affinage (ageing), and considerations for preparing each category of cheese variety in such easy-to-understand detail. Mastering Artisan Cheesemaking takes a deep look at the history, science, culture, and art of making handmade cheese on a small scale, includes extensive recipes that dictate the hard numbers, but also the concepts behind each style of cheese, including beautiful photographs, profiles of other cheesemakers, a detailed trouble-shooting guide, and an extensive appendix for quick reference in the preparation and the ageing room. Buchnummer des Verkäufers B9781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 21,08
Währung umrechnen

In den Warenkorb

Versand: EUR 7,78
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

4.

Caldwell, Gianaclis; Carroll, Ricki (frw)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Anzahl: 5
Anbieter
GreatBookPrices
(Columbia, MD, USA)
Bewertung
[?]

Buchbeschreibung Buchzustand: New. Buchnummer des Verkäufers 18819609-n

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 22,58
Währung umrechnen

In den Warenkorb

Versand: EUR 2,27
Innerhalb USA
Versandziele, Kosten & Dauer

5.

Gianaclis Caldwell
Verlag: Chelsea Green Publishing Co, United States (2012)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Paperback Anzahl: 10
Anbieter
The Book Depository
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing Co, United States, 2012. Paperback. Buchzustand: New. Language: English . Brand New Book. The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. Buchnummer des Verkäufers AA99781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 24,87
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

6.

Gianaclis Caldwell
Verlag: Chelsea Green Publishing Co, United States (2012)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Paperback Anzahl: 10
Anbieter
The Book Depository US
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing Co, United States, 2012. Paperback. Buchzustand: New. Language: English . Brand New Book. The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. Buchnummer des Verkäufers AA99781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 24,92
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

7.

Gianaclis Caldwell
Verlag: Chelsea Green Publishing 2013-03-01, White River Junction, Vermont (2013)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu paperback Anzahl: 5
Anbieter
Blackwell's
(Oxford, OX, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing 2013-03-01, White River Junction, Vermont, 2013. paperback. Buchzustand: New. Buchnummer des Verkäufers 9781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 25,05
Währung umrechnen

In den Warenkorb

Versand: EUR 3,36
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

8.

Caldwell, Gianaclis
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Anzahl: 2
Anbieter
Paperbackshop-US
(Wood Dale, IL, USA)
Bewertung
[?]

Buchbeschreibung 2012. PAP. Buchzustand: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Buchnummer des Verkäufers KB-9781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 22,14
Währung umrechnen

In den Warenkorb

Versand: EUR 3,43
Innerhalb USA
Versandziele, Kosten & Dauer

9.

Caldwell, Gianaclis
Verlag: Chelsea Green Publishing Co (2012)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Softcover Erstausgabe Anzahl: 8
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing Co, 2012. Buchzustand: New. 2012. 1st Edition. Paperback. Num Pages: 368 pages, Full-Colour Photos Throughout. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 253 x 203 x 19. Weight in Grams: 1018. . . . . . . Buchnummer des Verkäufers V9781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 28,32
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Irland nach USA
Versandziele, Kosten & Dauer

10.

Gianaclis Caldwell
Verlag: Chelsea Green Publishing Co (2012)
ISBN 10: 1603583327 ISBN 13: 9781603583329
Neu Softcover Erstausgabe Anzahl: 2
Anbieter
European-Media-Service Mannheim
(Mannheim, Deutschland)
Bewertung
[?]

Buchbeschreibung Chelsea Green Publishing Co, 2012. Buchzustand: New. Buchnummer des Verkäufers EH9781603583329

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 28,84
Währung umrechnen

In den Warenkorb

Versand: EUR 3,99
Von Deutschland nach USA
Versandziele, Kosten & Dauer

Es gibt 21 weitere Exemplare dieses Buches

Alle Suchergebnisse ansehen