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The Science of Cheese [Print Replica] [Format Kindle]

Michael H. Tunick

Prix conseillé : EUR 24,18 De quoi s'agit-il ?
Prix éditeur - format imprimé : EUR 28,26
Prix Kindle : EUR 16,93 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet
Économisez : EUR 11,33 (40%)

  • Print Replica:
    Ce livre Kindle ressemble au livre imprimé
  • ISBN-10 : 0199922306
  • ISBN-13 : 978-0199922307
  • Edition : 1
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Descriptions du produit

Revue de presse

Many books tell us about the cheeses of the world, but here the author introduces the reader to the chemistry and biology involved in cheese formation. I recommend this book to any cheese-eater who has wondered about the cause of their latest taste-sensation. (Simon Cotton, Chemistry and Industry)

The book is full of fascinating data. (Colin Berry, The Oldie)

A charming and informative book that will have you seeking out cheese shops with informed enthusiasm. (Christine Evans-Pughe, Engineering & Technology)

Tunick comes very close to perfection. (Hans Bouma, NVOX)

Présentation de l'éditeur

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.
Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.
Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and then covers the technical science behind creating a new cheese, milk allergies and lactose intolerance, nutrition and why cheese is a vital part of a balanced diet. The Science of Cheese is an entertaining journey through one of America's favorite foods.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 5631 KB
  • Nombre de pages de l'édition imprimée : 304 pages
  • Editeur : Oxford University Press, USA; Édition : 1 (27 novembre 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00HFPV19C
  • Synthèse vocale : Non activée
  • X-Ray :
  • Word Wise: Non activé
  • Composition améliorée: Non activé
  • Classement des meilleures ventes d'Amazon: n°248.078 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires en ligne

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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.6 étoiles sur 5  10 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent book about the science of cheese 26 mars 2015
Par P. Mulloy - Publié sur Amazon.com
Format:Relié
A research chemist with the USDA Agricultural Research Service, Michael Tunick has spent 30 years developing new dairy products and finding new markets for existing products. In this book Tunnick tries to strike a balance between writing clear enough for a non-technical audience while providing the substance that more technical readers desire. Although he does discuss the major varieties of cheese, this is not a book about what kind of cheese to serve with your bottle of Cabernet. This is a book about why a cheese tastes a certain way, not about how a cheese tastes. Tunick describes how cheeses are made and explains the chemical and biological reactions responsible for the different characteristics of the cheese. I particularly enjoyed how he links these reactions to the chemistry of taste. Tunick also does a good job explaining various cheese descriptors for texture, flavor, aromas, mechanical properties, and defects. While I thoroughly enjoyed the book, I have some issues with its organization. The author provides a lot of information in tables and text boxes and some of these are quite long. Often these are inserted in the middle of a section and it is easy to get lost. That said, I checked the book out of a library. I liked it enough to go out and buy it.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 "Science, Humor, Education and Brilliance" 5 janvier 2015
Par Mr.CS - Publié sur Amazon.com
Format:Relié
"Science, Humor, Education and Brilliance"

Story
Would you consider the audio edition of The Science of Cheese to be better than the print version?
I am blind so the Audio version is my choice. I have read thousands of books over the years. I found that Dennis Holland, the narrator of this book to be one of the top readers I have come across. I think that he understands what he is reading and he especially has portrayed the ideas of the author if fine form.

Who was your favorite character and why?
Michael is the favorite character in this book. His wry sense of humor and his brilliance as a scientist comes forth in his words.

What does Dennis Holland bring to the story that you wouldn’t experience if you just read the book?
Dennis Brings Michael's personality into focus.

Was this a book you wanted to listen to all in one sitting?
"The Science of Cheese" would be best purchased and read in three cycles. Once for the general information and enjoyment of quips and quotes. Two for Memory of terms and formulas and the Third as a reference textbook.

Any additional comments?
I have already been recommending this book to others. I am looking forward to finding other books by Michael Tunick in the future.

A special note: Michael is writing this book with immense scientific knowledge, experience in the field and his expanded knowledge of literature, humor and human nature. This is all relevant in making this book stand out over others.

Read enjoy and learn.
4 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 It's exactly what it says it is. 23 juin 2014
Par James Rosenow - Publié sur Amazon.com
Format:Relié
This is essentially a textbook about the science of cheese. If you are serious about making cheese and want to take your craft to the next level, you will benefit from this book.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Filled with fun facts with a sprinkling of geeky! 15 août 2014
Par jersey chef - Publié sur Amazon.com
Format:Relié|Achat vérifié
Interesting, and full of great information science and some historical as well. Wonderfully geeky.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Good Cheese! 27 septembre 2014
Par Linnea - Publié sur Amazon.com
Format:Relié
Very approachable, even for a non-scientist--probably especially for a non-scientist.
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