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The Farmstead Creamery Advisor
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Book Synopsis The Small-Scale Cheese Business by : Gianaclis Caldwell
Download or read book The Small-Scale Cheese Business written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2014 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 2010 under the title The farmstead creamery advisor.
Book Synopsis The Farmstead Creamery Advisor by : Gianaclis Caldwell
Download or read book The Farmstead Creamery Advisor written by Gianaclis Caldwell and published by Chelsea Green Publishing Company. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Farmstead Creamery Advisor will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
Book Synopsis Farmstead and Artisan Cheeses by : Barbara Reed
Download or read book Farmstead and Artisan Cheeses written by Barbara Reed and published by UCANR Publications. This book was released on 2011 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: A resource for those interested in starting a small-scale creamery.
Book Synopsis Mastering Artisan Cheesemaking by : Gianaclis Caldwell
Download or read book Mastering Artisan Cheesemaking written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2012-09-19 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Book Synopsis Up Tunket Road by : Philip Ackerman-Leist
Download or read book Up Tunket Road written by Philip Ackerman-Leist and published by Chelsea Green Publishing. This book was released on 2010-05-14 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever since Thoreau's Walden, the image of the American homesteader has been of someone getting away from civilization, of forging an independent life in the country. Yet if this were ever true, what is the nature and reality of homesteading in the media-saturated, hyper-connected 21st century? For seven years Philip Ackerman-Leist and his wife, Erin, lived without electricity or running water in an old cabin in the beautiful but remote hills of western New England. Slowly forging their own farm and homestead, they took inspiration from their experiences among the mountain farmers of the Tirolean Alps and were guided by their Vermont neighbors, who taught them about what it truly means to live sustainably in the postmodern homestead--not only to survive, but to thrive in a fragmented landscape and a fractured economy. Up Tunket Road is the inspiring true story of a young couple who embraced the joys of simple living while also acknowledging its frustrations and complexities. Ackerman-Leist writes with humor about the inevitable foibles of setting up life off the grid--from hauling frozen laundry uphill to getting locked in the henhouse by their ox. But he also weaves an instructive narrative that contemplates the future of simple living. His is not a how-to guide, but something much richer and more important--a tale of discovery that will resonate with readers who yearn for a better, more meaningful life, whether they live in the city, country, or somewhere in between.
Download or read book Meat written by Simon Fairlie and published by Chelsea Green Publishing. This book was released on 2010-12-17 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat: A Benign Extravagance is a groundbreaking exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animals. Garnering huge praise in the UK, this is a book that answers the question: should we be farming animals, or not? Not a simple answer, but one that takes all views on meat eating into account. It lays out in detail the reasons why we must indeed decrease the amount of meat we eat, both for the planet and for ourselves, and yet explores how different forms of agriculture--including livestock--shape our landscape and culture. At the heart of this book, Simon Fairlie argues that society needs to re-orient itself back to the land, both physically and spiritually, and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming. It is a well-researched look at agricultural and environmental theory from a fabulous writer and a farmer, and is sure to take off where other books on vegetarianism and veganism have fallen short in their global scope.
Book Synopsis The Small-Scale Poultry Flock by : Harvey Ussery
Download or read book The Small-Scale Poultry Flock written by Harvey Ussery and published by Chelsea Green Publishing. This book was released on 2011-10-07 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive guide to date on raising all-natural poultry for the small-scale farmer, homesteader, and professional grower. The Small-Scale Poultry Flock offers a practical and integrative model for working with chickens and other domestic fowl, based entirely on natural systems. Readers will find information on growing (and sourcing) feed on a small scale, brooding (and breeding) at home, and using poultry as insect and weed managers in the garden and orchard. Ussery's model presents an entirely sustainable system that can be adapted and utilized in a variety of scales, and will prove invaluable for beginner homesteaders, growers looking to incorporate poultry into their farm, or poultry farmers seeking to close their loop. Ussery offers extensive information on: The definition of an integrated poultry flock (imitation of natural systems, integrating patterns, and closing the circle) Everything you need to know about your basic chicken (including distinctive points about anatomy and behavior that are critical to management) Extended information on poultry health and holistic health care, with a focus on prevention Planning your flock (flock size, choosing breeds, fowl useful for egg vs. meat production, sourcing stock) How to breed and brood the flock (including breeding for genetic conservation), including the most complete guide to working with broody hens available anywhere Making and mixing your own feed (with tips on equipment, storage, basic ingredients, technique, grinding and mixing) Providing more of the flock's feed from sources grown or self-foraged on the homestead or farm, including production of live protein feeds using earthworms and soldier grubs Using poultry to increase soil fertility, control crop damaging insects, and to make compost-including systems for pasturing and for tillage of cover crops and weeds Recipes for great egg and poultry dishes (including Ussery's famous chicken stock!) And one of the best step-by-step poultry butchering guides available, complete with extensive illustrative photos. No other book on raising poultry takes an entirely whole-systems approach, or discusses producing homegrown feed and breeding in such detail. This is a truly invaluable guide that will lead farmers and homesteaders into a new world of self-reliance and enjoyment.
Book Synopsis The Small-Scale Dairy by : Gianaclis Caldwell
Download or read book The Small-Scale Dairy written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2014 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
Book Synopsis The Joy of Cheesemaking by : Jody M. Farnham
Download or read book The Joy of Cheesemaking written by Jody M. Farnham and published by Simon and Schuster. This book was released on 2015-04-14 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America’s great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you’ve made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Book Synopsis Cheese and Culture by : Paul Kindstedt
Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.
Book Synopsis The Complete Idiot's Guide to Cheese Making by : James R. Leverentz
Download or read book The Complete Idiot's Guide to Cheese Making written by James R. Leverentz and published by Penguin. This book was released on 2010-05-04 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Become a cheese gourmet. The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. • Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses • The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal • The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese
Book Synopsis Mastering Artisan Cheesemaking by : Gianaclis Caldwell
Download or read book Mastering Artisan Cheesemaking written by Gianaclis Caldwell and published by Chelsea Green Publishing. This book was released on 2012-09-19 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella, to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything youwant to know about affinage (aging), and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking"--
Book Synopsis The Life of Cheese by : Heather Paxson
Download or read book The Life of Cheese written by Heather Paxson and published by Univ of California Press. This book was released on 2013 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The politics of food, land, and labor are examined through this anthropological study of American artisanal cheesemaking.
Book Synopsis Four-season Harvest by : Eliot Coleman
Download or read book Four-season Harvest written by Eliot Coleman and published by Chelsea Green Publishing. This book was released on 1999 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shows how to grow and harvest up to forty different vegetables in season all year round.
Book Synopsis Cheese and Culture by : Paul Kindstedt
Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
Book Synopsis Mastering Basic Cheesemaking by : Gianaclis Caldwell
Download or read book Mastering Basic Cheesemaking written by Gianaclis Caldwell and published by New Society Publishers. This book was released on 2016-03-14 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.
Book Synopsis The Art of Fermentation by : Sandor Ellix Katz
Download or read book The Art of Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2012-05-14 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
