Kategoria BISAC: Cooking >> Specific Ingredients - Dairy

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.

In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow...

A family cow can provide an endless supply of delicious fresh milk, but also requires a large investment of time and money. In this practical guide, Dirk van Loon provides detailed information on choosing an appropriate breed for your needs, nutrition, milking, health care, and bovine behavior. With expert advice on everything you need to know keep your animal healthy, happy, and productive, you ll soon be enjoying all the benefits a family cow can bring.

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With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly...

From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commercially or widely imported in America.

This book sets out to explore the way, with the onset of a new and integral relationship between text and image, the modern poster is able to evolve distinctive persuasive strategies that will transform modern advertising. The book shows how this fundamental development is closely related to contemporary developments in the visual arts - in particular Futurism and Art Deco - and reflects the increasing cross-fertilisation and symbiosis between art and graphic design. The book focuses in particular on the way conventional textual strategies - metaphor, metonymy, rebus - are adapted by the...

INTOXICATINGLY DELICIOUS ICE CREAM

Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick--the shot of booze in each cup.
Follow the authors' clever technique by adding a generous pour of spirits to your homemade ice cream and you'll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled:

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Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or...

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his...

An Amazon 2013 Best of the YearPick
The French, "sans doute," " "love their "fromages." And there's much to love: hundreds of gloriously pungent varieties--crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?
In "The Whole Fromage," Kathe Lison sets out to learn what makes French cheese so remarkable--why France is the "Cheese Mother Ship," in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a...

Packed with hints and tips on what you need to know to get the best out of your ice cream maker, this book shows you how to make the ice cream. It features advice on: choosing the right kind of ice cream maker for your needs basic, foolproof recipes that always work avoiding and solving common problems.