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BOOKS > A First Course in Cheese

A First Course in Cheese
Cooking Library > Ingredients > Egg • Dairy Products
A First Course in Cheese
저자/역자Charlotte Kamin & Nathan McElroy
언어영어
출판사Race Point Publishing
연도2015
#치즈가이드 #치즈요리
Cooking Library 2F
서가위치

목차

Introduction

PART ONE: ON THE FARM-WHERE IT ALL BEGINS

Milk Animal Breeds

Seasons of Feed and Flaveor

Farms and Farmers

PART TWO: CHEESE BASICS

Milk Chemistry

The Cheese-Making Process

Types of Rennet

Molds

Aging Environments

The Role of the Affineur

PART THREE: CHOOSING CHEESES

Visiting a Cheese Counter

What's in a Name: DOP / AOC Protection Process

Terroir / Regional Pairings

Tools of the Trade

Breaking Down Big Wheels

Storing Cheese

PART FOUR: ENCYCLOPEDIA OF CHEESES

Fresh

Bloomy

Washed Rind / Brined

Washed Curd

Cooked / Pressed

Pulled Curd

Natural Rind

Blue

Flavored

PART FIVE: ENJOYING CHEESE

Beverage Pairings

Accoutrements

Creating a Cheeseboard

Glossary

Creating a Cheeseboard

Index

Creating a Cheeseboard

Acknowledgments / Credits

Creating a Cheeseboard

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