The art of natural cheesemaking
using traditional non-industrial methods and raw ingredients to make the world's best cheeses
The art of natural cheesemaking
using traditional non-industrial methods and raw ingredients to make the world's best cheeses
Book - 2015
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. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science.
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South Hill
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413315919011 | Checked out | Non-fiction | 637.3 ASHER |
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
White River Junction, Vermont :
Chelsea Green Publishing,
[2015]
|
| Subjects: |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 570367 | ||
| 005 | 20151012091700.0 | ||
| 008 | 150411s2015 vtua b 001 0 eng | ||
| 010 | |a 2015006122 | ||
| 019 | |a 893457155 | ||
| 020 | |a 9781603585781 (pbk.) | ||
| 020 | |a 1603585788 (pbk.) | ||
| 035 | |a (OCoLC)907390680 |z (OCoLC)893457155 | ||
| 040 | |a DLC |e rda |b eng |c DLC |d IG# |d YDXCP |d BDX |d OCLCO |d MP8 | ||
| 049 | |a UAGA | ||
| 082 | 0 | 0 | |a 637/.3 |2 23 |
| 092 | 0 | |a 637.3 ASHER | |
| 100 | 1 | |a Asher, David, |d 1980- |e author. | |
| 245 | 1 | 4 | |a The art of natural cheesemaking : |b using traditional, non-industrial methods and raw ingredients to make the world's best cheeses / |c David Asher ; foreword by Sandor Ellix Katz ; photographs by Kelly Brown. |
| 264 | 1 | |a White River Junction, Vermont : |b Chelsea Green Publishing, |c [2015] | |
| 300 | |a xiv, 298 pages : |b color illustrations ; |c 26 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 520 | |a 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. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese, one that is natural and intuitive, grounded in ecological principles and biological science. | ||
| 650 | 0 | |a Cheesemaking. | |
| 998 | |a 2015.07.29 | ||
| 999 | f | f | |i dff4ad44-142d-5fd8-aa8c-aee52f5aa415 |s 3deea48a-03d6-5384-b3b0-c829f3409677 |t 0 |
| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d South Hill |t 0 |e 637.3 ASHER |h Dewey Decimal classification |i Non-fiction |m 37413315919011 |