Showing posts with label mastering. Show all posts
Showing posts with label mastering. Show all posts

Thursday, June 13, 2013

+++ Revews Horse Health Care: A Step-By-Step Photographic Guide to Mastering Over 100 Horsekeeping Skills (Horsekeeping Skills Library)


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Horse Health Care: A Step-By-Step Photographic Guide to Mastering Over 100 Horsekeeping Skills (Horsekeeping Skills Library)
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This comprehensive guide covers everything a horse owner needs to know to keep a horse in good health. Equine expert Cherry Hill addresses everything from safe handling, housing, and feeding to dental care, hoof care, protection from parasites, wound care, injections, horse clothing, and much more.



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Wednesday, June 12, 2013

%$$$ Buy The Skills of a Blacksmith: v.1: Mastering the Fundamentals of Blacksmithing


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The Skills of a Blacksmith: v.1: Mastering the Fundamentals of Blacksmithing

Main Features : The Skills of a Blacksmith: v.1: Mastering the Fundamentals of Blacksmithing

Mastering the Fundamentals of Blacksmithing' is an expanded collection of course text from the author's own blacksmith school. This book represents 120 hours of student learning in a project based home workshop environment. The author leads the student from the basic tenets of blacksmithing through to more complex projects step-by-step. An emphasis is placed on guiding the smith through making, heat treating and using his/her own tools throughout the book. Each project builds upon the last. The book starts with the laws and principles of blacksmithing and has a good section on working safely within the smithy. This is a large (8 1/2" x 11")hardcover book of 304 pages with 1200 photos! This is the first volume of 4 planned instructional text books from the author.






Tuesday, April 16, 2013

%$$$ Revews Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers


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Main Features : Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

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.

 






Sunday, March 31, 2013

%$$$ Quality Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager


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Main Features : Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager

Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
 
After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.
 
For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.
 
Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.






Wednesday, March 13, 2013

+++ Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses reviews


Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses

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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. 

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. 

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. 

Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.








Thursday, February 28, 2013

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Reviews


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Product Name : The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as
the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Product Description : The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

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