Mastering Cheese

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Mastering Cheese

Author : Max McCalman
ISBN : 9780307406484
Genre : Cooking
File Size : 26.27 MB
Format : PDF, Kindle
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Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.
Category: Cooking
Mastering Cheese
Language: en
Pages: 386
Authors: Max McCalman, David Gibbons
Categories: Cooking
Type: BOOK - Published: 2009-11-17 - Publisher: Clarkson Potter

Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at
Mastering Artisan Cheesemaking
Language: en
Pages: 368
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2012-09-19 - Publisher: Chelsea Green Publishing

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
Mastering Basic Cheesemaking
Language: en
Pages: 160
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2016-03-14 - Publisher: New Society Publishers

The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented
The Oxford Companion to Cheese
Language: en
Pages: 849
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2016-10-25 - Publisher: Oxford University Press

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
The Science of Cheese
Language: en
Pages: 302
Authors: Michael Tunick
Categories: Science
Type: BOOK - Published: 2014 - Publisher: Oxford University Press

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.