9780778804659 - 200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt di Amrein-boyes, Debra (36 risultati)

Softcover. Condizione: Good. No Jacket. Former library book. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Ex-Library.

Condizione: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condizione: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Condizione: New.

Paperback or Softback. Condizione: New. 200 Easy Homemade Cheese Recipes. Book.

Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!

Condizione: New.

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: new. Paperback. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. 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. 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. Here's a sampling of some of the cheeses you can make: . 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 Creme Fraiche: Orange Honey Butter, Clotted Cream AUTHOR: Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheesemaker of The Farm House Natural Cheeses. 32 colour photographs Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condizione: New. Second Edition. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. 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. 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. Here's a sampling of some of the cheeses you can make: 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, Stilton.Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic and Regional Cheeses: Feta, Paneer, Domiati. Yogurt and Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. 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.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: Fine.

Soft cover. Condizione: Very Good. 2nd Edition. Inspected, Cleaned & Sealed by me, the owner operator (Gordon). 2009. 2nd edition. 1st printing. Softcover book. There is one spine crease. It has a sturdy binding. The text part of the book is clean and unmarked. Sealed in Shrink Wrap for protection in storage and shipping. Expertly packed. *PROFESSIONAL BOOKSELLER* I try hard to get the descriptions right, sometimes I make a mistake, therefore, Returns accepted. Refunds given. -Gordon.

Paperback. Condizione: New. Second Edition. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. 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. 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. Here's a sampling of some of the cheeses you can make: 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, Stilton.Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic and Regional Cheeses: Feta, Paneer, Domiati. Yogurt and Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. 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.

Condizione: New. pp. 408.

Condizione: New. Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Num Pages: 448 pages, 32 colour photos. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 254 x 178 x 25. Weight in Grams: 810. . 2013. 2nd Edition. Paperback. . . . .

Paperback. Condizione: New.

Condizione: New.

Condizione: New. In.

Condizione: New. Special order direct from the distributor.

Condizione: New. Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Num Pages: 448 pages, 32 colour photos. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 254 x 178 x 25. Weight in Grams: 810. . 2013. 2nd Edition. Paperback. . . . . Books ship from the US and Ireland.

Paperback. Condizione: Brand New. 2nd revised edition. 448 pages. 9.90x6.90x1.20 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 408.

Paperback. Condizione: Brand New. 2nd revised edition. 448 pages. 9.90x6.90x1.20 inches. In Stock.

Condizione: New. pp. 408 Index Revised, Expanded edition.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Paperback. Condizione: new. Paperback. Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. 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. 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. Here's a sampling of some of the cheeses you can make: . 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 Creme Fraiche: Orange Honey Butter, Clotted Cream AUTHOR: Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheesemaker of The Farm House Natural Cheeses. 32 colour photographs Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Condizione: NEW.