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20190307123900.0 |
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110308s2011 caua b 001 0 eng |
| 010 |
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|a 2011004548
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| 019 |
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|a 748295133
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| 020 |
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|a 9781607740087 (hardback)
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| 020 |
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|a 1607740087 (hardback)
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| 035 |
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|a (OCoLC)670479404
|z (OCoLC)748295133
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| 040 |
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|a DLC
|b eng
|c DLC
|d YDX
|d BTCTA
|d KN4
|d YDXCP
|d ILC
|d BWX
|d AU@
|d UKMGB
|d BDX
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|a pcc
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| 049 |
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|a UAGA
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| 082 |
0 |
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|a 641.3/73
|2 22
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| 092 |
0 |
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|a 641.373 KARLIN
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| 100 |
1 |
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|a Karlin, Mary.
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| 245 |
1 |
0 |
|a Artisan cheese making at home :
|b techniques and recipes for mastering world-class cheeses /
|c Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart.
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| 250 |
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|a 1st ed.
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| 260 |
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|a Berkeley :
|b Ten Speed Press,
|c 2011.
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| 300 |
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|a viii, 247 p. :
|b col. ill. ;
|c 24 cm.
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| 520 |
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|a "A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda--all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process"--
|c Provided by publisher.
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a Cheese making basics: equipment, ingredients, processes, and techniques -- Beginning cheese making: fresh direct-acidification cheeses, cultured dairy products, fresh culture-ripened cheeses, and salt-rubbed and brined cheeses -- Intermediate cheese making: stretched-curd and semisoft, firm, and hard cheeses -- More advanced cheese making: bloomy-rind and surface-ripened cheeses, washed-rind and smeared-rind cheeses, and blue cheeses -- Cooking with artisan cheeses.
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| 650 |
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0 |
|a Cheesemaking.
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| 655 |
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7 |
|a Cookbooks.
|2 lcgft
|
| 998 |
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|a 2012.07.02
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| 999 |
f |
f |
|i c3306fe9-e17d-5410-bd17-3090a27bb666
|s 36eee40c-84f0-5dbf-8715-03cecadffab6
|t 0
|
| 952 |
f |
f |
|p Standard Circulation
|a City of Spokane
|b Spokane Public Library
|c Branches
|d Central
|t 0
|e 641.373 KARLIN
|h Dewey Decimal classification
|i Non-fiction
|m 37413314624133
|