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The Complete Idiot's Guide to Cheese Making par [Leverentz, James R.]
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The Complete Idiot's Guide to Cheese Making Format Kindle

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EUR 11,29

Longueur : 208 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais

Descriptions du produit

Présentation de l'éditeur

Become a cheese gourmet.

The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses.

?Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses

?The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal

?The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 3443 KB
  • Nombre de pages de l'édition imprimée : 208 pages
  • Editeur : Alpha (4 mai 2010)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00AR19JKO
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Activé
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Commentaires client les plus utiles sur (beta) 4.5 étoiles sur 5 44 commentaires
86 internautes sur 87 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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
60 internautes sur 62 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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!
43 internautes sur 44 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
20 internautes sur 20 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
15 internautes sur 15 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
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