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The Joy of Cheesemaking

Paperback / softback

Main Details

Title The Joy of Cheesemaking
Authors and Contributors      By (author) Jody M. Farnham
By (author) Marc Druart
Physical Properties
Format:Paperback / softback
Pages:256
Dimensions(mm): Height 229,Width 152
Category/GenreCooking with dairy products
ISBN/Barcode 9781616080600
ClassificationsDewey:637.3
Audience
General

Publishing Details

Publisher Skyhorse Publishing
Imprint Skyhorse Publishing
Publication Date 21 April 2011
Publication Country United States

Description

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America's great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you've made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby!

Author Biography

Jody M. Farnham was the program coordinator and administrative director for the Vermont Institute for Artisan Cheese from 2003 to 2013. She lives in Burlington, Vermont.

Reviews

Starred Review. Brush up on Chemistry 101 and be prepared to master all kinds of new techniques...In between the scientific lingo and the critical procedures of learning about the art of cheesemaking come some great color photographs, a few dozen recipes (e.g., Texas cheese souffle, fromage flatbread), and introductions to rock star cheesemakers around the country that include personal histories, a cheese-featured dish or two, and contact information. And lest we lose sight of the end results, enjoying le fromage has its day in two chapters covering the how-tos of building a cheese board and pairings with wine or beer. The authors one American, the other French are affiliated with the Vermont Institute of Artisan Cheese, one of a handful of similar accredited educational institutions in the U.S.