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The art of natural cheesemaking : using traditional, non-industrial methods and raw ingredients to make the world's best cheeses / David Asher ; foreword by Sandor Ellix Katz ; photographs by Kelly Brown

By:

Asher,David, (1980 -)

Material type: Text

TextPublication details: White River Junction, VT : Chelsea Green Publishing , 2015Description: 298 p. : illus. ; 26 cmISBN:

9781603585781

Subject(s):

Cheesemaking

DDC classification:

637.3 ASH

LOC classification:

SF271 .A843 2015

Summary: Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese one that is natural and intuitive, grounded in ecological principles and biological science. Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Libro - Monografía	Biblioteca Pública de San Miguel de Allende, A.C. Sala Ingles	637.3 ASH (Browse shelf(Opens below))	Available		015801

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Previous	636.73 SHE Dog man : an uncommon life on a faraway mountain	636.75 KOO A big little life : a memoir of a joyful dog named Trixie	636.8 LES On cats	637.3 ASH The art of natural cheesemaking : using traditional, non-industrial methods and raw ingredients to make the world's best cheeses	638.1 BLA Beekeeping for dummies	638.1 FLO The backyard beekeeper : an absolute beginner's guide to keeping bees in your yard and garden	639.2 URB The outlaw ocean : journeys across the last untamed frontier	Next

Includes bibliographical references and index.

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese one that is natural and intuitive, grounded in ecological principles and biological science. Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking.

English.

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