The Chesemaker's Apprentice
The Chesemaker's Apprentice, an insider's guide to the art and craft of homemade artisan cheese, taught by the masters.
Sách hình ảnh hướng dẫn làm cheese (phô mai) tại nhà bởi những bậc thầy trong nghề làm cheese.
Đặt in màu tại HoaXanh. Sách màu in trên giấy thường hoặc giấy bóng lán
- Thương hiệu: DK Publishing
- Mã sản phẩm: THE042913
- Tình trạng: 2
Cheese was likely a serendipitous discovery by travelers who filled bags made from animal stomachs with milk for their journey. When they arrived at their destination, they discovered a substance that had separated into loose, lumpy solids and a thin liquid. The specific science of this process has been continually unraveling ever since, but this kernel of knowledge was incredibly powerful because humans at that time already understood that foods with a lot of moisture could not last for long periods of time. They had stumbled upon a method of preserving milk that would allow it to be stored and even transported safely.
An entire universe of textures, techniques, flavors, and shapes has emerged in cheese since that early revelation. Every day that I spend in the cheese industry evaluating, describing, tasting, and selling cheese, I have at least one moment of astonishment that such diversity can be achieved using the same basic ingredients. This is not dissimilar to how appreciators of wine, beer, or bread must feel about the objects of their affections. All of these foods—cheese, beer, wine, and bread—start with the same basic ingredients, and with the addition of craftsmanship, science, and carefully honed techniques, those ingredients are transformed into a spectacular range of products.