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Mastering Artisan Cheesemaking: The Ultimate Guide for the Home-Scale and Market Producer (Anglais) Broché – 4 octobre 2012

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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mento

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Commentaires client les plus utiles sur (beta) 86 commentaires
37 internautes sur 38 ont trouvé ce commentaire utile 
Best All Around Cheese Book... 27 septembre 2012
Par lachevriere - Publié sur
Format: Broché
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

I am a cheesemaker, farmer, artist, and lover of all things natural and beautiful. I've amassed a plethora of cheese and vintage recipe books... I wouldn't want to give up a one!! HOWEVER, if you could afford just one book on cheese... Mastering Artisan Cheesemaking is 'Best All Around'. Gianaclis Caldwell gives credit to those who have gone before her, and they in turn have given her the credence she deserves for this accomplishment!

My very anticipated copy arrived three days ago, and I already need another one! This book is beautiful inside and out, and is chock-full of color photos! I must have one coffee table version; but I find the book to be such a comprehensive and easy to read guide that I'll need a copy in the cheese kitchen that can become well-worn with constant use!

One last, but very important thing... its really hard to keep a cheesemaker interested in a book from cover to cover. I can't even describe in words on how many levels I am enjoying this book.

Congratulations Gianaclis, and I can't wait to see what you do next!

Rona Myers Sullivan
20 internautes sur 21 ont trouvé ce commentaire utile 
Just the book I've been looking for ! 7 janvier 2013
Par Rose B. - Publié sur
Format: Broché
I am a newly licensed cheesemaker from Wisconsin and offer home cheesemaking classes in my home. Even after taking all those classes and passing the state exams, I still wanted more specific information about artisan cheeses, when to use certain cultures, trouble shooting when things don't go according to plan, and the options for aging and preserving cheese (affinage). This book fills all the gaps for me. The variety of cheeses featured, the recipes for both small (1-4 gallons) and large (12 gallon) batches is perfect for my home cheese makers and my 15 gallon pasteurizer vat. The book has great culture choice charts and a fun feature called "thinking outside the vat" which is a problem solving Q&A page. This feature will test your understanding of the process. If you are just starting out, Ricki Carroll's "Home Cheese Making" is easy and supplies are readily available from her New England Cheese Supply Company, but when you are ready to really understand the 'Magic' by which milk is transformed into so many different cheeses-- this is a MUST-HAVE-BOOK. Gianaclis has done a remarkable job putting all this information into a reader friendly format- it is like taking a cheesemaker's short course without leaving home. (Without the travel and expense). Do I sound excited? This book sits at the top of my cheese book library !! Rose B.
13 internautes sur 15 ont trouvé ce commentaire utile 
Wow! This book is the best! 4 octobre 2012
Par Anut - Publié sur
Format: Broché
Gianaclis Caldwell's book has got to be the most down to earth, useful collection of knowledge I have yet read. Everyone should have this book! So many things I had learned the hard way or have yet to learn... addressed so simply in this book! The organizational approach she's used really hangs it all together in a way that leads to understanding what you're doing, far better than the more conventional cheese book. I've tried to view this book with a critical eye and I just can't find anything to complain about, except where was this book when I was first learning?! Her way of speaking is clear and easy to understand. Only on rare occasions did I find myself having to reread a verse--no fault to her! This book sets a new standard by which other books will be compared! It is the most intensive, helpful book I have read.

Did I mention how much I love this book?
12 internautes sur 14 ont trouvé ce commentaire utile 
Incredible resource and a must for any aspiring or master cheese-maker! 13 septembre 2012
Par Rashel - Publié sur
Format: Broché Achat vérifié
This book just came in the mail yesterday... it's so good I stayed up until 1 am reading it! I usually go to bed at 9:00 p.m. I wish it was written 3 years ago when I started home cheese making! It answers all my questions on cheese making... all the why's... most books just tell you how... not the why.

My ultimate and favorite health resource/ cookbook is "Nourishing Traditions" by Sally Fallon. This book is the Nourishing Traditions of the cheese world. INCREDIBLE BOOK. I feel so luck to have found it.


Ms. Gianaclis Caldwell, Thank you thank you thank you for writing it! I love your writing style. It's like you're in the kitchen with me explaining all the details on how to make good cheese. You're reading my mind and questions answering all of them. Thank you for NOT making a confusing or pretentious book. As a new farmstead home cheese-maker, the last two points are very important!

This is what I was missing in the tons of cheese books I've amsted trying to figure out home artisan cheese making! I will be forever grateful to you.

Thanks again,

5 internautes sur 5 ont trouvé ce commentaire utile 
Take your Cheese Making to the Next Level 9 février 2013
Par S. Sinclair - Publié sur
Format: Broché Achat vérifié
If you are only going to buy one cheese making book this may or may not be the one for you. If you want to deeply understand cheese making and take your cheese making to the next level, if you want to really understand each step in cheese making and how you can make it better next time or if something has not worked out quite right and you need to troubleshoot, this is the book for you. If you would prefer a simpler, perhaps less complex approach give Rick Carroll's book or Mary Karlin's book a read.

The first half of this book is devoted to all the details which are very useful in terms of understanding the recipes and the second half is the recipes. The recipes are as presented cheese types rather than names you might be familiar with: 1) fresh, acid, coagulated cheese, 2) brined cheeses, fresh and aged, 3) white mold, surface ripened cheeses, 4) washed rind surfaced-ripened cheeses, 5) blue cheeses, 6) stretched and kneaded pasta filata cheeses, 7) semihard to hard cheeses, and 8) extra hard grating cheeses. Now this presentation style may have you thinking, "hey, I just want to make XYZ cheese"; this presentation style is different from other cheese making books but it I think that it allows me to develop as a cheese maker and style my own cheeses in each category rather than trying to mimic my favorite cheeses. But, specific cheese names are discussed in the introduction to each cheese type to help you.

While some newbie cheese makers might be put off by the detail, I found that I was able to jump in after reading the first half of the book with fewer questions and more confidence than I found with other books. Most questions are answered in the first half of the book or in the introduction to each recipe. The first half contained useful tips such as pre-measuring all of your large packets into smaller quantities to preserve the integrity of the culture as well as save money, pouring diluted Calcium chloride and rennet over a skimmer, how-why-when to cut the curd, learning that there is no perfect bacteria or blend of bacteria for any single cheese (that's super nice to know as you compare different recipes!), and so on. The first half is 120 pages or so jammed packed with information to help you be successful and understand what you are doing and why. It's terrific!

Also, there are a number of tables and charts that are VERY USEFUL! The charts of cultures can eliminate some of the confusion regarding cultures used to make each type of cheese and what characteristics each can impart.

Bottom line: Terrific addition to the cheese makers' library.
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