Cooking

Artisan Cheese Making at Home

Techniques and Recipes for Mastering World-Class Cheese

Author: Mary Karlin

Publisher: Ten Speed Press

ISBN: 1607740443

Category: Cooking

Page: 256

View: 8501

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process. From the Hardcover edition.
Cooking

Cheese For Dummies

Author: Culture Magazine,Laurel Miller,Thalassa Skinner

Publisher: John Wiley & Sons

ISBN: 1118145526

Category: Cooking

Page: 408

View: 3177

An accessible guide to selecting, cooking with, and makingcheese From a pungent Gorgonzola to the creamiest Brie, the world ofcheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble foodmade from curdled milk is now haute cuisine. And to make the newworld of cheese less intimidating, Laurel Miller and ThalassaSkinner have created a handy primer to selecting cheese, pairingcheese with wine, cooking with cheese, and making cheese. InCheese For Dummies, everyday cheese lovers will learn how tobecome true cheese connoisseurs. Not only will readers get a look at how different cheeses aremade around the world, in Cheese For Dummies, they'lldevelop enough of a palate to discern which cheese is right forthem. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre,and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstreamgrocery stores, the everyday cheese lover needs more than simplyhis nose to make the best choice. Offering wise (and delicious!)advice on every page, Cheese For Dummies is a guide foranyone interested in making every mealtime with cheese a specialoccasion.
Health & Fitness

Fermentierung für Einsteiger

Sauerkraut, Kefir & Co. - Einlegen und Konservieren für jedermann

Author: Branden Byers

Publisher: books4success

ISBN: 3864703069

Category: Health & Fitness

Page: 224

View: 3329

Der nächste Ernährungstrend Sauerkraut bei Oma – klingt sehr idyllisch und vor allem sehr lange her. Dabei ist Fermentierung für Anhänger gesunden, leckeren Essens der neueste Trend und erobert immer mehr Speisepläne. Jeder kennt Sauerkraut und viele lieben es auch – aber bekanntlich schmeckt es nirgends so gut wie bei Oma. Und genau da knüpft dieses Buch an: Einmachen, Einlegen und Haltbarmachen von Lebensmitteln, so wie man es von früher kennt, ohne Zusatzstoffe und Geschmacksverstärker – durch natürliche Gärung. Eine Einführung ins Thema Fermentierung mit zahlreichen Hintergrundinformationen und leckeren Rezepten: Joghurt, Sauerrahmbutter, Feta, Bier, Gemüse, Früchte, Hirse, Kombucha, Kefir, Brot und vieles mehr.
Cooking

The Oxford Companion to Cheese

Author: N.A

Publisher: Oxford University Press

ISBN: 0199330891

Category: Cooking

Page: N.A

View: 302

The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruy?re, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Religion

Identitätsstiftende Begegnung

Die theologische Deutung des regelmäßigen Kultes Israels in der Tora

Author: Matthias Ederer

Publisher: Mohr Siebeck

ISBN: 3161554132

Category: Religion

Page: 623

View: 1856

Unter den Ritual- und Opfertexten der Tora kommt den Weisungen zu regelmäßig auszuführenden, kommunalen Kulthandlungen eine besondere Bedeutung zu. Matthias Ederer zeigt durch genaue Untersuchung dieser " Tamid -Texte", dass sie zwar "vordergründig" als Anweisungen gestaltet sind, dabei jedoch das "Wie" und "Was" der regelmäßigen Kultvollzüge kaum thematisieren und dafür umso ausführlicher theologische Deutungen entwickeln. Alle in der Tora behandelten regelmäßigen Kulthandlungen verbindet, dass sie - indem sie eine regelmäßige Begegnung Israels mit JHWH und JHWHs mit Israel initiieren - auf je eigene Art und Weise darstellen und erinnern, was Israel vor JHWH ist bzw. sein soll. Sie sind konzipiert als "Reservoir" einer theologisch fundierten Israel-Identität, die in einem regelmäßigen Rhythmus, der zugleich eine spezifische Zeit Israels generiert, im Heiligtum, dem Zentrum Israels, zur Darstellung kommt.

Physiologie des Geschmacks

Author: Jean Anthelme Brillat-Savarin

Publisher: BoD – Books on Demand

ISBN: 3861952785

Category:

Page: 536

View: 9277

Nachdruck der 5. Auflage (1888) des wohl ber hmtesten Kochbuchs aller Zeiten.
Fiction

Liebe ist ein Bauchgefühl

Roman

Author: Victoria Brownlee

Publisher: Goldmann Verlag

ISBN: 3641233461

Category: Fiction

Page: 352

View: 7258

Als Ellas Beziehung nach acht Jahren in die Brüche geht, will die junge Australierin ganz neu anfangen. Sie kündigt ihren Job und fliegt einem spontanen Impuls folgend nach Paris. Als sie die Fromagerie von Serge betritt, ist es sofort um sie geschehen – sowohl was den Käse, als auch Serge betrifft. Ella beschließt, ein Jahr lang jeden Tag eine neue Käsesorte zu probieren und darüber einen Blog zu schreiben. So trifft sie auch den charismatischen und unverschämt attraktiven Restaurantkritiker Gaston. Doch zwei Männer sind bekanntlich einer zu viel, und während ihr turbulentes Jahr in der Stadt der Liebe sich dem Ende zuneigt, muss Ella sich entscheiden ...

What Katie ate

über 100 Lieblingsrezepte aus Katies Küche

Author: Katie Quinn Davies

Publisher: N.A

ISBN: 9783865286833

Category:

Page: 298

View: 1514

Cooking

The Cheesemaker's Apprentice

An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

Author: Sasha Davies,David Bleckmann

Publisher: Quarry

ISBN: 1592537553

Category: Cooking

Page: 176

View: 1675

Learn from a wide range of cheese making professionals and discover delicious artisan recipes with The Cheesemaker’s Apprentice! This step-by-step book contains interviews with worldwide experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill. You’ll also find an array of mouthwatering homemade recipes that will help you apply these newly-gained tips and techniques, including: - Cream cheese - Ricotta - Havarti - Gouda - Cheddar - Gruyere - Stilton - Camembert Together, these pages make up an expertly-crafted, comprehensive cheesemaking curriculum.

Das grosse Buch der Selbstversorgung

Author: Dick Strawbridge,James Strawbridge

Publisher: N.A

ISBN: 9783831018222

Category:

Page: 256

View: 308

Die Autoren bewirtschaften eine Farm in Cornwall und geben praxisnahe Ratschläge und für eine universelle Selbstversorgung - von alternativen Energien bis zum Brotbacken. Auch Stadtbewohner finden nützliche Anregungen.
Fiction

Fräulein Smillas Gespür für Schnee

Roman

Author: Peter Hoeg

Publisher: Carl Hanser Verlag GmbH Co KG

ISBN: 3446248668

Category: Fiction

Page: 480

View: 7235

Peter Høegs Weltbestseller – von Bille August mit Julia Ormond in der Hauptrolle verfilmt – führt mitten in Eis und Finsternis. Wenige Tage vor Weihnachten wird im Kopenhagener Hafenviertel ein sechsjähriger Junge gefunden: tot. Er ist offenbar vom Dach eines Lagerhauses gestürzt, und da man nur seine Spuren und die keines anderen auf dem Dach sieht, scheint der Fall klar: ein Unfall. Smilla Jaspersen, die im selben Haus wohnt wie der Junge, geht der Sache nach, und ihre aufregende Odyssee führt sie bis ins grönländische Eismeer...