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Milk. Made: A Book about Cheese

Milk. Made: A Book about Cheese

作者 : Nick Haddow

出版社 : Hardie Grant Books

※ ※ 此商品需調貨,備齊後出貨

可訂購

定價 : NT 1,100

售價79折, NT869

內容簡介


本書介紹世界知名的乳酪與乳酪製作者,並且附上以乳酪為食材的食譜,是一本非常專業、中肯的乳酪參考書。

乳酪,已經漸漸成為我們飲食的一部份,不論是蛋糕、披薩或是義大利麵,我們都有可能嘗到乳酪的味道。它,到底是怎麼做出來的?

本書依製作方式的不同,將乳酪分類成新鮮乳酪(Fresh Cheese)、外皮帶黴的乳酪(mould-rinded cheese)、水洗乳酪(washed rind cheese)、藍黴乳酪(blue cheese)、半硬乳酪(semihard cheese)…等。作者簡明地介紹了每一類型的乳酪,它們的製作方式,如何保存與食用,並且附上該類型乳酪的食譜,例如:無花果與迷迭香搭配卡士達乳酪派、乳酪義大利玉米粥佐肉丸、藍黴乳酪棒、經典的起士火鍋以及威士忌與番紅花起士蛋糕。

除了乳酪,本書同場加映了乳酪的源頭 - 牛奶以及奶油、優格等乳製品的介紹和食譜。除此之外,本書也介紹了乳酪與餅乾、紅酒的搭配吃法。如果你想知道乳酪菌種、製作、熟成的來龍去脈,並且在家自製新鮮的乳酪,本書是非常好的選擇。下一次,當你看到不同的乳酪名稱,你會比其他人知道關於那個乳酪的知識。

The best cheeses and cheesemakers from around the world, with the ultimate cheese-inspired recipes

Here is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, through the practises of production that cross continents to the best recipes to enjoy the final product. Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognized cheese connoisseurs from around the world. From the Uplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy; from Connecticut nun Mother Noella Marcellino, who is renowned internationally for her raw milk cheese, to the maturation cellars at Fort Des Rousse on the French/Swiss border, there is something for everyone.

This the ultimate guide to cheese-making and the best cheeses of the world.









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