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American Farmstead Cheese
  • Language: en
  • Pages: 290

American Farmstead Cheese

A guide to cheese making history, technique, artistry, and business strategies.

Making Artisan Cheese
  • Language: en
  • Pages: 177

Making Artisan Cheese

  • Type: Book
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  • Published: 2005-11-01
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  • Publisher: Quarry Books

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

The Small Dairy Resource Book
  • Language: en
  • Pages: 64

The Small Dairy Resource Book

  • Type: Book
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  • Published: 2000
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  • Publisher: Unknown

None

The Complete Idiot's Guide to Fermenting Foods
  • Language: en
  • Pages: 368

The Complete Idiot's Guide to Fermenting Foods

  • Type: Book
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  • Published: 2012-10-01
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  • Publisher: Penguin

Make your own delicious cultured foods-safely and easily! The art of fermenting foods is an ages-old craft that is enjoying a resurgence as people are discovering not only the health benefits of live-culture foods, but the true pleasure of creating their own fermentations at home. From kombucha to kefir, and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. The Complete Idiot's Guide® to Fermenting Foods covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Here's what you'll find in The Complete Idiot's Guide to Fermenting Food: Over 100 unique and delicious recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions Helpful insight on the tools and techniques you'll need to know to safely create nearly any type of fermented food Detailed guidance on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters

Canadian Jersey Breeder
  • Language: en
  • Pages: 350

Canadian Jersey Breeder

  • Type: Book
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  • Published: 1997
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  • Publisher: Unknown

None

Proceedings of the Great Lakes Dairy Sheep Symposium
  • Language: en
  • Pages: 106

Proceedings of the Great Lakes Dairy Sheep Symposium

  • Type: Book
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  • Published: 2007
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  • Publisher: Unknown

None

The Complete Idiot's Guide to Raising Goats
  • Language: en
  • Pages: 208

The Complete Idiot's Guide to Raising Goats

  • Type: Book
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  • Published: 2011-01-04
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  • Publisher: Penguin

No butts about it! Because of increased interest in self-sufficient and sustainable living practices, people interested in having their own milk supply are turning to goats, which are easier to keep than cows. Whether for pets, milk, fiber, or even meat, The Complete Idiot's Guide® to Raising Goats provides everything a beginner needs to know about raising goats. ?According to the June 2007 issue of Better Nutrition magazine, goat's milk is gaining popularity in the United States because it is less allergenic and more easily digestible than cow's milk, and contains higher percentages of key nutrients ?Like raising chickens, raising goats ties directly into the sustainability and thrift movements

Canadian Books in Print. Author and Title Index
  • Language: en
  • Pages: 1610

Canadian Books in Print. Author and Title Index

None

Travel & Leisure
  • Language: en
  • Pages: 890

Travel & Leisure

  • Type: Book
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  • Published: 2003-05
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  • Publisher: Unknown

None

Garde manger
  • Language: pt-BR
  • Pages: 1082

Garde manger

O garde manger tem conquistado cada vez mais importância na gastronomia. Isso se deve ao fato de que a cozinha fria se preocupa com os mínimos detalhes, desde a apresentação e a harmonização das cores do prato até a união de sabor e textura dos ingredientes. Tantos detalhes requer o domínio de como manusear corretamente os alimentos. Garde manger: a arte e o ofício da cozinha fria baseia-se na prática contemporânea da gastronomia, traduzindo habilidades e técnicas em palavras, imagens e receitas. Com linguagem acessível, apresenta informações detalhadas sobre o preparo de molhos frios e sopas, saladas, sanduíches, produtos embutidos, galantines, conservas, queijos, hors-d'oeuvre e aperitivos, além de trazer dicas de como organizar e dispor os pratos em um buffet.