Discover the satisfying art of cheese making in this updated edition. \n This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world -- at home in the comfort of your own kitchen. \n Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. \n An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. \n Here's a sampling of some of the cheeses you can make:\n\n Fresh Cheeses: traditional Ricotta and fresh goat cheeses Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella Mold-Ripened Cheeses: Brie, Camembert with Calvados Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton Washed-Rind Cheeses: Muenster, Brick, Limburger Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar Ethnic & Regional Cheeses: Feta, Paneer, Domiati Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese Butter, Buttermilk and Crème Fraîche: Orange Honey Butter, Clotted Cream \n Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.

With Recipes For Over 80 Natural Cheeses And Complimentary Ferments, This Groundbreaking, Comprehensive Book Guarantees High-quality Results And Perfect Flavors For Every Season. Cheese Is Milk's Destiny. In Milk Into Cheese, Cheesemakers At Every Scale Will Learn To Produce A Broad Range Of Traditional Cheeses, Entirely Naturally. Experienced Educator, Activist, And Celebrated Natural Cheesemaker David Asher Introduces The Reader To The Cultures And Practices Of Cheesemakers, The Role Our Agricultural Practices Play In Making Cheese, The Biological Evolution Of Cheese, And The Transformation Of Milk Into Cheese Through Fermentation. A Perfect Companion To David's The Art Of Natural Cheesemaking, Milk Into Cheese Expands The Cheesemaker's Tool Kit Through An Exploration Of Cheesemaking Styles From Around The World. These Natural Cheesemaking Processes Are Made Simple, In Contrast To The Complicated, Controversial, And Confusing World Of Industrial Cheesemaking, With Its Reliance On Freeze-dried Cultures, Chemical Additives, And Ever-expanding Use Of Expensive Technology. Milk Into Cheese Also Celebrates The World's Most Delicious Seasonal Hand-made Cheeses, Including Alpine, Blue, And Milled Cheeses. Through Gorgeous Photography, Helpful Illustrations, And Detailed Recipes, David Prepares The Reader For Their Own Journey Into Traditional Natural Cheesemaking. He Also Shares Simple Recipes For Fermented Foods That Complement And Help Us Understand Cheesemaking Better, Including Pickles, Sourdough Bread, Butter, And Salami. For Home, Small-scale, And Larger-scale Cheesemakers, Milk Into Cheese Delivers A Sophisticated Look At The Biological Science That Informs-and The Ecological Principles That Guide-natural Cheesemaking. Praise For The Art Of Natural Cheesemaking: The Wisdom [asher] Shares Is Complex In Nature, But Satisfyingly Simple In Practice. -edible Manhattan-- Provided By Publisher.

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook“What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” ― Deborah Madison, author of The New Vegetarian Cooking for EveryoneBengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.Includes 180 easy-to-follow recipes, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.Sample recipes: Green Papaya Chutney Creamed Spinach with Mustard (Shorshe Saag) Spring Onion Pilaf (Piajkolir Pulao) Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol) Saffron Rice with Meatballs (Moti Churi Biryani) Yelow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal) Lightly-spiced Pan fried Eggplant (Begun Bhaja) Channa Pudding (Channar Payesh) Cottage Cheese Cakes (Sandesh)

A kitchen classic for nearly 35 years. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku created these recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals.Arranged in chapters from appetizers through desserts, Spices & Seasons includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets.Included are more than 150 creative recipes with plenty of gluten-free and vegetarian options; detailed sections on spices, ingredients, and utensils; and "green tips" for making your kitchen eco-friendly.Sample recipes: Mango and Goat Cheese Mini Crisps Crisped Okra with Dry Spice Rub Red Harvest Masala Cornish Hens Black Bean, Corn and Nectarine Salad Sweet Potato Soup with Saffron, Sage and Nutmeg Smoky Roasted Eggplant and Tomato Puree Tandoori Spice Roasted Baby Potatoes with Mint Coastal Coconut and Tamarind Fish Curry Cardamom-Scented Beet HalwaAs exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot! Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant! The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free. With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Sample recipes: Chicken Korma Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs) Goan Pork Ribs Vindaloo No-Knead Naan Kerala Shrimp Curry Parsee Steamed Fish with Coconut-Mint Chutney Cucumber Raita with Homemade (Instant Pot) Yogurt Hakka Noodles Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

100% Satisfaction is Guaranteed! There are no problems in page content and in the paper. You will be the first to open the book cover. For Used condition books in our store; It shows signs of wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact , but may have aesthetic issues such as price clipping, nicks, scratches, and scuffs. Pages may include some notes and highlighting. For all our books; Cargo will be delivered in the required time.

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. \nThe volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.