Grouping Information

Book Cover Information

Hoopla Extract Information

stdClass Object
(
    [year] => 2016
    [artist] => Gianaclis Caldwell
    [fiction] => 
    [coverImageUrl] => https://cover.hoopladigital.com/opr_9781550926170_270.jpeg
    [titleId] => 13892382
    [isbn] => 9781550926170
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Mastering Basic Cheesemaking
    [demo] => 
    [segments] => Array
        (
        )

    [pages] => 192
    [children] => 
    [artists] => Array
        (
            [0] => stdClass Object
                (
                    [name] => Gianaclis Caldwell
                    [artistFormal] => Caldwell, Gianaclis
                    [relationship] => AUTHOR
                )

        )

    [genres] => Array
        (
            [0] => Cooking
            [1] => Dairy
            [2] => Personal & Practical Guides
            [3] => Reference
            [4] => Specific Ingredients
        )

    [price] => 3.99
    [id] => 13892382
    [edited] => 
    [kind] => EBOOK
    [active] => 1
    [upc] => 
    [synopsis] => This illustrated beginner's guide covers everything you need to know to start making cheese at home-from tools and techniques to basic milk chemistry.

While the craft of home cheese making gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheese making is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens.

This fully illustrated practical guide covers topics such as:
• Understanding your ingredients, tools and techniques
• Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry
• Progressing to fermented dairy products such as kefir, yogurt and sour cream
• Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese
Graduating to curdled, aged and ripened cheese-mozzarella, feta, cheddar, gouda, and parmesan.
    [url] => https://www.hoopladigital.com/title/13892382
    [pa] => 
    [series] => Mother Earth News Books for Wiser Living
    [subtitle] => The Fun and Fundamentals of Making Cheese at Home
    [publisher] => New Society Publishers
    [purchaseModel] => INSTANT
)