Mastering Artisan Cheesemaking

Filename: mastering-artisan-cheesemaking.pdf
ISBN: 9781603583336
Release Date: 2012-09-19
Number of pages: 368
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing

Download and read online Mastering Artisan Cheesemaking in PDF and EPUB 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.

Das S O R Modell

Filename: das-s-o-r-modell.pdf
ISBN: 9783656358039
Release Date: 2013-01-23
Number of pages: 15
Author: Jana Grahmann
Publisher: GRIN Verlag

Download and read online Das S O R Modell in PDF and EPUB Studienarbeit aus dem Jahr 2010 im Fachbereich BWL - Marketing, Unternehmenskommunikation, CRM, Marktforschung, Social Media, Note: 1,2, SRH Hochschule Riedlingen, Sprache: Deutsch, Abstract: 1. Einleitung in die Thematik In der heutigen Gesellschaft müssen Unternehmen das angebotene Produktund Dienstleistungsportfolio am Käufer bzw. seinen Wünschen und Bedürfnissen ausrichten, um entsprechende Gewinne erzielen zu können. Die sich stetig ändernden Bedürfnisse und Wünsche zu erkennen oder zu eruieren, zu erfassen, zu beeinflussen und am Ende zu erfüllen, ist die Aufgabe der Marketingabteilung eines Unternehmens. Um die richtigen Anreize und das Verhalten des potenziellen Kunden zu kennen, muss sich das Unternehmen einen Überblick über Marken, Markt, Konkurrenz und Produkte verschaffen, um die Reaktionen des Verbrauchers annähernd einschätzen zu können. In diesem Punkt liegt die Herausforderung für die Marketingabteilung eines Unternehmens, denn Entscheidungen von Menschen werden von vielen Faktoren beeinflusst. Unter Anwendung von Verhaltensmodellen sowie unter Einbeziehung externer sowie interner Einflussfaktoren auf das Kaufverhalten eines Konsumenten sollen die Grundlagen für die Marketingentscheidung gelegt werden. In dieser Hausarbeit wird auf Basis eines ausgewählten Verhaltensmodells, des neobehavioristischen Verhaltensmodells, für das Käuferverhalten eine Erklärungsgrundlage geschaffen.

Der innere Raum

Filename: der-innere-raum.pdf
ISBN: 3783128714
Release Date: 2007
Number of pages: 95
Author: Anselm Grün

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K se der Welt

Filename: k-se-der-welt.pdf
ISBN: 3831017336
Release Date: 2011
Number of pages: 352
Author: Martin Aspinwall

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Filename: shiatsu.pdf
ISBN: 9783437558030
Release Date: 2012-09
Number of pages: 401
Author: Carola Beresford-Cooke
Publisher: Elsevier,Urban&FischerVerlag

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Modernist Cuisine at Home

Filename: modernist-cuisine-at-home.pdf
ISBN: 3836546485
Release Date: 2013
Number of pages: 676
Author: Nathan Myhrvold

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Elements of desserts

Filename: elements-of-desserts.pdf
ISBN: 3875151275
Release Date: 2014-03
Number of pages: 544
Author: Francisco J. Migoya

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Die Kunst des Fermentierens

Filename: die-kunst-des-fermentierens.pdf
ISBN: 3864452376
Release Date: 2015-09-04
Number of pages: 621
Author: Sandor Ellix Katz

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