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ePub The Cheese Bible download

by Christian Teubner

ePub The Cheese Bible download
Author:
Christian Teubner
ISBN13:
978-0785825746
ISBN:
0785825746
Language:
Publisher:
Chartwell Books, Inc. (August 25, 2009)
Category:
Subcategory:
Baking
ePub file:
1241 kb
Fb2 file:
1173 kb
Other formats:
rtf txt lit lrf
Rating:
4.9
Votes:
648

Yum, it's really appealing when it come to food presentation. For this great subject, Chef Christian Teubner let a master in cheese give clear technical explanation.

Yum, it's really appealing when it come to food presentation. Dr. Heinrich Mair-Waldburg, head of Institute of Dairying in Germany, offers his knowledge. Most aspects of the cheese making are cover with numerous photography from artisanal cheese making. if you have any interest in cheese, you can't pass this reference book. Every category is revisited with clear pictures.

This is the summary of The Cheese Bible by Christian Teubner. Автовоспроизведение Если функция включена, то следующий ролик начнет воспроизводиться автоматически.

The Cheese Bible book.

by. Teubner, Christian; Mair-Waldburg, Heinrich; Ehlert, Friedrich W. Publication date.

What dish doesn't taste better with cheese? Whether it's a pizza or potato topping, a tasty addition to soups and salads, the main ingredient, or all by itself

Published by Thriftbooks. com User, 18 years ago. If you love cheese, this book is for you. As more and more restaurants offer quality cheese courses, it is worthwhile to have this book around so you know what is and is not worth trying. Even seasoned tasters will enjoy the tone of the text and the content.

The All American Cheese and Wine Book, Laura Werlin, 2003 Cheese: A Comprehensive Guide to Cheeses of the World, Juliet . The New American Cheese, Laura Werlin, 2000. The Cheese Bible, Christian Teubner, 1998.

The All American Cheese and Wine Book, Laura Werlin, 2003 Cheese: A Comprehensive Guide to Cheeses of the World, Juliet Harbutt, 2002 The Chees. Cheeses of the World, Nantet, Botkine, Lyon, and Ribaut, 2005. The Cheese Plate, Max McCalman and David Gibbons, 2002.

Chartwell Books, Inc. Title.

Dewey Decimal Number. 641. EAN. 9780785825746. Chartwell Books, Inc.

The Cheese Bible the best coffee table book for seeing what is possible with cheeses. by Christian Teubner, Friedrich-Wilheim Ehlert and Heinrich Mair-Waldburg. A must have for the serious home cheese maker and cheese lover. One can learn a lot just from seeing all the wonderful photos of cheese and cheese making.

The Cheese Bible By Christian Teubner 1998 Hardcover Cookbook. The Bible and Counselling (Hodder Christian Books) By Roger Hurding. Customs services and international tracking provided. The Golfer's Bible Holman Christian Standard Bible.

What dish doesn't taste better with cheese? Whether it's a pizza or potato topping, a tasty addition to soups and salads, the main ingredient, or all by itself, cheese is a flavorful and versatile favorite. This delectable volume is the definitive sourcebook to what just might be the world's most popular food. From the first chapter, What Is Cheese?, to the comprehensive Cheese Glossary, to the detailed cooking techniques and scrumptious cuisine, The Cheese Bible provides a wealth of information on this irresistible favorite. Delicious recipes--both simple nibbles and elaborate guest impressers--show how cheese adds new excitement to almost any food. There's even a chapter on the classic combination: Cheese and Wine.
  • When it comes to editing job on the subject of Cheese, too many times, editing job is poorly done.
    This book is a fine example of how edit a great research.
    From cover to cover over 1000 illustrations and clear pictures ... Yum, it's really appealing when it come to food presentation.

    For this great subject, Chef Christian Teubner let a master in cheese give clear technical explanation. Dr. Heinrich Mair-Waldburg, head of Institute of Dairying in Germany, offers his knowledge.

    Most aspects of the cheese making are cover with numerous photography from artisanal cheese making.
    Since a picture worth 1000 words... if you have any interest in cheese, you can't pass this reference book.
    Every category is revisited with clear pictures. Mountain cheese (rarely presented as a category), Cheddar, Semi-Hard cheese, Pasta Filata, Gouda, Goutaler, Leerdamer... Smoked varieties, Brined cheese as Feta and Mediterranean Halloumi. Semi-firm Trappist, numerous Blue-veined cheese, variety of Quark, Ricotta and Fresh cheeses; numerous farmers Goat and also a wide variety of processed cheeses are presented in the first 110 pages. With so many pictures, you don't have to be a cheese-maker to enjoy.

    Then come some real things: Cheese in your menu.
    Fourteen pages of Cold cheese dishes, height pages of Salads, height pages of Soups, fourteen pages of Eggs, toast and casseroles; sixteen pages of Pasta, Polenta and Risotto; height pages of Fish, Meat and Poultry; twelve pages for Vegetables and Potatoes; six pages for Fondue and Raclette; twenty four pages for Baking with cheese including cheesecake, crusty cheese rolls, tangy cheese torte, gougers, numerous pizza... and six pages of Desserts from Quark gratin to Bohemian pancakes... Yahoo!
    I certainly forgot numerous interesting pages but I can't wait to go back to my kitchen to see which receipt I am going to make to today.

    I could resume in saying wonderful original and traditional receipt, accurate technical information and artistic illustrations made this book one of the premier of my library.

    For those of you who can reed German, I could recommend Das große Buch vom Käse..

  • Hard to find. Hard to put down.
    It's cheese... erotica. Every photo is a delight.
    Every recipe is overly complex.
    Sort of like the story of Martha Stewart's recipe for bread:
    "First plant 2 acres of your farm in the finest Romanian wheat..."
    the recipes call for making things that you can easily buy.
    But that's not the point.
    The cheeses are the point.
    Gorgeous photo shoots must have cost a fortune.
    All the various cheeses and there presentation is inspiring and informative.

  • I think that just about anything is better with cheese, so this book is right up my alley. Even if you aren't a cheese addict, you will find this book to be an interesting and useful resource. The book is divided into two basic parts: an encyclopedia of cheese types and recipes with cheese as a principal ingredient. The encyclopedia is amazingly thorough - both in the varieties of cheese discussed and in their analysis of the history and processes behind them. I particularly liked that the authors organized their presentation of cheeses into categories and subcategories of similar cheeses. Very useful. Also, it was nice that they included some of the more pedestrian cheese varities. Too often books like this focus exclusively on varities that are rare and exotic - these specialties are fun for special occassions and to read about, but they are frequently hard to find and not always practical for everyday cooking. Even though the recipes are not particularly flashy, they are well-designed to showcase special characteristics of the applicable cheeses. A lot of effort clearly went into this book, and it pays off. Oh, and lots of nice color pictures to browse through.

  • The auther takes the time to explain how cheese is made and how it developed into the cheese we know. He then goes on to divide cheese into groups and talks about each cheese in that group. Next are pictures of the cheese qnd then finally recipes that feature that type of cheese. A wonderful guide to the world of cheese. The pictures are outstanding

  • Very informative and inclusive. I am so pleased with this book. Helped me along in my quest for knowledge of artisan cheese!

  • What a terrific value! This book is a must-have for all you cheese lovers out there. It explains many, many cheeses and includes good, easy-to-follow recipes.

  • This exceeded my expectations!! It came quickly and in great condition. Great value for its size. Great pictures and details.

  • Great Book, Thanks