The Complete Idiot's Guide to Cheese Making et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir cette image

The Complete Idiot's Guide to Cheese Making (Anglais) Broché – 4 mai 2010

Voir les 2 formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
"Veuillez réessayer"
EUR 21,53 EUR 27,16

Offres spéciales et liens associés

Descriptions du produit

Book by Leverentz James R

Détails sur le produit

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur (beta) 37 commentaires
73 internautes sur 74 ont trouvé ce commentaire utile 
Review by a Cheesemaking Teacher 20 janvier 2011
Par Gianaclis Caldwell - Publié sur
Format: Broché Achat vérifié
As a licensed cheesemaker, author (The Farmstead Creamery Advisor) and instructor on cheesemaking, I like to buy and personally review all cheesemaking books. This is a great one! Very few make my recommendation list, but James Leverentz's book will be at the top! It is easy to read, logically presented, and best of all includes some secrets and tidbits of advanced techniques that will help prevent frustration when making cheese. While it is always tricky to avoid giving beginning students too much information, by withholding some of this more complicated information, the student will most certainly have questions and problems that they would not be able to answer and solve. Great job Mr. Leverentz! PS, we also always recommend your company, Leeners Supply.
Gianaclis Caldwell
52 internautes sur 54 ont trouvé ce commentaire utile 
Generous details for beginners! 10 septembre 2010
Par Norwegies - Publié sur
Format: Broché
Well I'm all of 4 months into my cheese making hobby, joined a 'herd share' in order to get raw milk as well.
This book offers plenty of practical advice that I can read over and over until I feel brave enough to head onto the next recipe. There is something to learn each time I attempt a recipe and found the most important practical advice that spoke to me. You need to have patience to make cheese. Maybe other books mention this but I finally heard it when I read it here. The practicality of this book takes away the idea that you need to learn some ancient magic to be successful.

When you are ready to start making cheese this book is an excellent starting place!
38 internautes sur 39 ont trouvé ce commentaire utile 
Best ever and simple 11 octobre 2010
Par Susan L. Leao - Publié sur
Format: Broché Achat vérifié
This book was recommended by a lovely lady that taught a cheese making class....she indicated that it gave the most direct, simple clearest information in reference to cheesemaking she had ever found (she had been making cheese for 25 years.)
I work with raw milk and every recipe that I have tried has worked beautifully....I highly recommend this book to the novice as it gives explicit information about potential trouble shooting for things that didn't work as well as thought.
14 internautes sur 14 ont trouvé ce commentaire utile 
Not just for idiots 3 mars 2012
Par M. Kane - Publié sur
Format: Broché
I was skeptical of buying a "Complet Idiot's" book at first, but the author, James Leverentz, is a well known and respected authority on home cheese making. And his web site ( has tons of information and supplies on all sorts of related hobbies. I found the amount of information and pacing of the book nearly perfect. There's lots of background details on cheese making which I found helpful to skim at first and review later. The recipes begin simply and gradually ramp up in complexity. Each one teaches a new technique and helps you get comfortable with the different parts of the process one at a time. I found the transition to "Formal Cheese Making" at chapter 7 to be a bigger jump up in complexity than I was expecting, but there is definitely sufficient information to figure everything out. I just go back and review specific steps in chapter 7 whenever I encounter something in a recipe that seems vague.

This book has taught me everything I need to know to make cheese, and I've produced multiple successful wheels, and lots of mozzarella and ricotta. I ordered the "Ultimate Kit" from which comes with all the equipment described in the book and made following the instructions much simpler. I will probably buy another book (such as Artisan Cheese Making at Home) when I want to make crazier cheeses, but this one has all the information one needs to make a wide variety.
9 internautes sur 9 ont trouvé ce commentaire utile 
Perfect for novice and experienced cheesemakers 9 août 2012
Par sheila - Publié sur
Format: Broché Achat vérifié
I wanted a book that would give me the "usable" info that I would need for my venture into making cheeses at home. I already made my yogurt and keifer, so the next step was cheese. I didn't want to invest hundreds of dollars to get started, and this book gives you step by step progressions from soft cheeses to aged cheddar. It explains why you need to be especially careful in the process and how to tell what you might have done to create a problem. We are a cheese loving family and the thought of making my own cheese without the colors and preservatives was very important to me. If cheesemaking sounds like something you want to experience, this is a great place to start.
Ces commentaires ont-ils été utiles ? Dites-le-nous

Rechercher des articles similaires par rubrique


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?