2,382円 This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese. Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese ...

2,000円 The book and recipes of the great gourmet renovator of cheesecakes, at the height of the current fever. Where does cheesecake come from? Why has it become such a popular dessert? Is the variety of cheese you use important? Do you want to make the perfect cheesecake but don't know which recipe to ...

5,306円 This comprehensive, user-friendly cheese making guide features delicious recipes, inspiring photos, and practical techniques for cheese enthusiasts from the avid home hobbyist to the serious commercial artisan. Let acclaimed cheesemaker Gianaclis Caldwell be your mentor, guide, and cheering secti...

2,382円 "Both thought-provoking and fun"ーPaul Kindstedt, author of Cheese and Culture One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produce...

4,637円 Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread ba...

3,310円 A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheeseーcheese made from unpasteurized milkーis an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the...

2,259円 Benvenuto nel mio mondo! Io sono Vincenzo e ti accompagnerò passo passo in questo percorso di formazione amatoriale che ti consentirà finalmente di realizzare una buona mozzarella in casa con le tue mani.

1,760円 You don't need acres of land to keep a cow healthy, happy, and productive. You can raise one right in your own backyard, producing more than enough milk for a single family ー up to six gallons per day! The Backyard Cow covers everything you need to know, from selecting the right breed to underst...

1,760円 With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men ...

3,529円 THE INSTANT SUNDAY TIMES BESTSELLER 'A delicious cornucopia of classic French cookery delivered with aplomb.' – Grace Dent 'A stunning debut book! An irresistible combination of culinary cleverness, boundless passion and absolute devotion to the great craft of cookery. Magnifique!' – Adam Byatt W...

1,657円 Benvenuto nel mio mondo! Io sono Vincenzo e ti accompagnerò passo passo in questo percorso di formazione amatoriale che ti consentirà finalmente di realizzare una buona mozzarella in casa con le tue mani.

1,200円 Saviez-vous que préparer des laits végétaux maison est une tradition populaire millénaire ? Que ces boissons contiennent dix fois plus de vitamines, d’acides aminés et de phospholipides que les laits industriels, et qu’elles sont plus économiques ? En lisant ces pages, vous apprendrez à préparer...