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Making Your Own Cheese - How to Make All Kinds of Cheeses in Your Own Home

Name: Making Your Own Cheese
Price: 3.99 EUR
Author: Paul Peacock
ISBN: 9781848034457

Edition en anglais

Paul Peacock

Robinson
Paru le : 30/06/2011

Not everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients,... > Lire la suite

3,99 €

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Not everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover s guide to making their own favourite food and there are some recipes for the biscuits to go with it, too.

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Date de parution : 30/06/2011
Editeur : Robinson
ISBN : 978-1-84803-445-7
EAN : 9781848034457
Format : ePub

Caractéristiques du format ePub
- Protection num. : Contenu protégé

À propos de l'auteur

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Biographie de Paul Peacock

Author Paul Peacock has written over 30 books on gardening, self sufficiency, curing meats, making cheese and sausages, keeping bees and poultry. He writes for the Daily Mirror as Mr Digwell, the cartoon gardener - the longest running gardening newspaper column in the world. He has been a regular contributor to BBC Radio 4's Gardener's Question Time and appeared on numerous television shows. He runs the www.citycottage.co.uk website dedicated to the simple idea that the best food you will ever eat is cooked at home.
Pauls passion for fish was kickstarted by a plate of fritto misto de mare, which remains his favourite dish (recipe in the book) and queenies cooked in cream topped with cheddar( recipe also in this book)!He believes the best fish in the world come from UK waters, that's why everyone buys it, far and wide, and, as Paul points out in this book, it is a tragedy the British hardly eat any of it. This book is hopefully a tiny step on the way to changing that.