The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters
(eBook)

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Published
Quarry Books, 2012.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781610586214

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Citations

APA Citation, 7th Edition (style guide)

Sasha Davies., Sasha Davies|AUTHOR., & David Bleckmann|AUTHOR. (2012). The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters . Quarry Books.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Sasha Davies, Sasha Davies|AUTHOR and David Bleckmann|AUTHOR. 2012. The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught By the Masters. Quarry Books.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Sasha Davies, Sasha Davies|AUTHOR and David Bleckmann|AUTHOR. The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught By the Masters Quarry Books, 2012.

MLA Citation, 9th Edition (style guide)

Sasha Davies, Sasha Davies|AUTHOR, and David Bleckmann|AUTHOR. The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught By the Masters Quarry Books, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDecbd071e-e31e-64c2-235d-1ffe13926b40-eng
Full titlecheesemakers apprentice an insiders guide to the art and craft of homemade artisan cheese taught
Authordavies sasha
Grouping Categorybook
Last Update2022-12-03 19:01:46PM
Last Indexed2024-03-27 03:43:00AM

Book Cover Information

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First LoadedMar 18, 2023
Last UsedMar 18, 2023

Hoopla Extract Information

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    [synopsis] => How to Make Your Own Handcrafted Cheese: Learn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious. Inside: · All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works · 16 illustrated, step-by-step recipes-for fresh cheese, washed curd, grana-style, blue cheese, and more-that will build your skills · In-depth interviews on everything from the microbiology of cheese to making it to selling it-how cheese works, and how to make it work for you · Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more · Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it
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