Asher, David
-
Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
$75.00 Read more“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”–David Zilber, chef and food scientist; coauthor of T
- Author: Asher, David
- Binding: Hardcover
- Page Count: 496
- Publish Date: July 11 2024
- ISBN10: 1603588876
- Language: English
-
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses
$34.95 Add to cartIncluding 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 fre
- Author: Asher, David
- Binding: Paperback
- Page Count: 320
- Publish Date: July 08 2015
- ISBN10: 1603585788
- Language: English
