The Complete Guide To Making Cheese Butter And Yogurt At Home Everything You Need To Know Explained Simply Revised 2nd Edition
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The Complete Guide To Making Cheese Butter And Yogurt At Home Everything You Need To Know Explained Simply Revised 2nd Edition
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Author : Helweg
language : en
Publisher: Back to Basics
Release Date : 2015-06-12
The Complete Guide To Making Cheese Butter And Yogurt At Home Everything You Need To Know Explained Simply Revised 2nd Edition written by Helweg and has been published by Back to Basics this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-12 with Cooking categories.
The Complete Guide To Making Cheese Butter And Yogurt At Home
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Author : Richard Helweg
language : en
Publisher: Atlantic Publishing Company
Release Date : 2010
The Complete Guide To Making Cheese Butter And Yogurt At Home written by Richard Helweg and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
The Oxford Companion To Cheese
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2016-10-25
The Oxford Companion To Cheese written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Cooking categories.
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
History Of Vegetarianism And Veganism Worldwide 1970 2022
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2022-03-10
History Of Vegetarianism And Veganism Worldwide 1970 2022 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-10 with Reference categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Forthcoming Books
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Author : Rose Arny
language : en
Publisher:
Release Date : 1998-04
Forthcoming Books written by Rose Arny and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04 with American literature categories.
The Publishers Trade List Annual
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Author :
language : en
Publisher:
Release Date : 1982
The Publishers Trade List Annual written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with American literature categories.
Yoga Journal
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Author :
language : en
Publisher:
Release Date : 1983-05
Yoga Journal written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983-05 with categories.
For more than 30 years, Yoga Journal has been helping readers achieve the balance and well-being they seek in their everyday lives. With every issue,Yoga Journal strives to inform and empower readers to make lifestyle choices that are healthy for their bodies and minds. We are dedicated to providing in-depth, thoughtful editorial on topics such as yoga, food, nutrition, fitness, wellness, travel, and fashion and beauty.
Subject Guide To Books In Print
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Author :
language : en
Publisher:
Release Date : 1996
Subject Guide To Books In Print written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with American literature categories.
Indianapolis Monthly
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Author :
language : en
Publisher:
Release Date : 2005-12
Indianapolis Monthly written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-12 with categories.
Indianapolis Monthly is the Circle City’s essential chronicle and guide, an indispensable authority on what’s new and what’s news. Through coverage of politics, crime, dining, style, business, sports, and arts and entertainment, each issue offers compelling narrative stories and lively, urbane coverage of Indy’s cultural landscape.
Science Books
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Author :
language : en
Publisher:
Release Date : 1973
Science Books written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Science categories.