000			01861cam a2200337 a 4500
001			006944102
005			20180722211544.0
008			100119s2010 flua b 001 0 eng
010			_a2009054423
020			_a160138355X (alk. paper)
020			_a9781601383556 (alk. paper)
035			_a(OCoLC)316834171
040			_aDLC _cDLC _dYDX _dYDXCP _dQBX _dOCLCA _dPZT _dQQ3 _dIG# _dUPZ _dNFG
049			_aNFGA
092			_a637.3 _bH486
100	1		_aHelweg, Richard, _d1956- _9183466
245	1	4	_aThe complete guide to making cheese, butter, and yogurt at home : _beverything you need to know explained simply / _cby Richard Helweg.
260			_aOcala, Fla. : _bAtlantic Pub. Group, _cc2010.
300			_a312 p. : _bill. ; _c23 cm.
490	1		_aBack to basics cooking.
504			_aIncludes bibliographical references and index.
505	2		_aThe home kitchen -- Equipment -- Ingredients -- Butter -- Spreading the word on butter -- How to make butter -- Beyond basic butter -- Yogurt -- Food of the gods -- How to make yogurt -- Beyond basic yogurt -- Cheese -- So much cheese, so many stories -- How to make cheese -- Making soft cheeses -- Making Italian cheese -- Whey cheese -- Hard cheese -- Mold- and bacteria-ripened cheese -- Great recipes with cheese, butter, and yogurt.
520			_aThis book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
650		0	_aCheese _xVarieties. _9183467
650		0	_aCheese. _935604
650		0	_aCooking (Cheese) _958772
830		0	_aBack to basics cooking. _9183468
942			_cBOOK _013
994			_aC0 _bNFG
998			_a006944102
999			_c107074 _d107074