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.
Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking 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. 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.
Record details
- ISBN: 9781603585781 (paperback)
- Physical Description: xiv, 298 pages : colour illustrations ; 26 cm
- Publisher: White River Junction, Vermont : Chelsea Green Publishing, 2015.
- Copyright: ©2015.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
Subject: | Cheesemaking. |
Topic Heading: | Mayne Island author Mayne Island author |
Available copies
- 4 of 4 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Creston Public Library.
Holds
- 1 current hold with 4 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
---|---|---|---|---|---|---|
Creston Public Library | 637.3 ASH (Text)
Acquisition Type: New |
35140100033375 | Adult Non-Fiction | Volume hold | Available | - |