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Author: Roberta Muir
Publisher:
ISBN: 9781742570495
Category : Cheese
Languages : en
Pages : 288
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Book Description
This is the only cheese compendium you will ever need!Information on selecting and tasting 500 different cheeses from around the globe. There is advice on sourcing, storing and preparing cheese which is organised by type - from soft to hard. Technical terms are also explained.
Author: Roberta Muir
Publisher:
ISBN: 9781742570495
Category : Cheese
Languages : en
Pages : 288
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Book Description
This is the only cheese compendium you will ever need!Information on selecting and tasting 500 different cheeses from around the globe. There is advice on sourcing, storing and preparing cheese which is organised by type - from soft to hard. Technical terms are also explained.
Author: Michael Tunick
Publisher: Oxford University Press
ISBN: 0199922306
Category : Science
Languages : en
Pages : 302
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Book Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Author: Culture Magazine
Publisher: John Wiley & Sons
ISBN: 1118145526
Category : Cooking
Languages : en
Pages : 426
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Book Description
An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.
Author: Patrick F. Fox
Publisher: Springer Science & Business Media
ISBN: 1461528003
Category : Science
Languages : en
Pages : 580
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Book Description
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Author: Royal Association of British Dairy Farmers
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 658
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Book Description
Author: New York State Cheese Manufacturers' Association
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 252
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Book Description
Author: United States. Employment series
Publisher:
ISBN:
Category : Cotton growing
Languages : en
Pages : 380
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Book Description
Author: P. F. Fox
Publisher: Springer
ISBN: 1461526507
Category : Science
Languages : en
Pages : 607
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Book Description
The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Author: Steven W. Jenkins
Publisher: Workman Publishing
ISBN: 9780894807626
Category : Cooking
Languages : en
Pages : 580
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Book Description
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 722
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Book Description
