Steven Lamb
1. Cheese & Dairy
Cheese & Dairy River Cottage Handbook No.16
Aus der Reihe
River Cottage Handbook
Gesprochen von
10,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Family Sharing
Ja
Gesprochen von
Hugh Fearnley-Whittingstall + weitereSpieldauer
4 Stunden und 56 Minuten
Abo-Fähigkeit
Nein
Erscheinungsdatum
25.04.2024
Hörtyp
Lesung
Fassung
ungekürzt
Medium
MP3
Anzahl Dateien
14
Verlag
Bloomsbury AcademicSprache
Englisch
EAN
9781526677549
Bloomsbury presents Cheese & Dairy by Steven Lamb, read by Hugh Fearnley-Whittingstall and Gabrielle Glaister.
Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese.
There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods – as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake.
With an introduction by Hugh Fearnley-Whittingstall, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.
Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese.
There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods – as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake.
With an introduction by Hugh Fearnley-Whittingstall, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.
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