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Iskusstvo natural'nogo syrodeliya

Devid Esher

Unabridged • 9785041795276
8 hours 35 minutes
Thalia
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From the publisher

Devid Esher — ekofermer, razvodchik koz, proizvoditel' fermerskogo syra, prepodavatel' syrovareniya s ostrovov Britanskoy Kolumbii v Kanade. Esher ispol'zuet natural'nye tekhnologii, otkazyvaetsya sledovat' standartnym industrial'nym podhodam i issleduet tradicionnye metody syrovareniya. Vmeste so svoey shkoloy The Black Sheep Devid delitsya opytom na master-klassah s organizaciyami produktovogo suvereniteta. Podhod Eshera legko adaptirovat' kak dlya domashney kuhni, tak i dlya fermerskih proizvodstv. Vo vstupitel'nyh glavah avtor issleduet i osveshchaet bazovye sostavlyayushchie syra: moloko, kul'tury, sychuzhnyy ferment, sol', instrumenty i pogreba dlya syra. 14 posleduyushchih glav podrobno rasskazyvayut ob otdel'nyh vidah syra, dayut recepty po ih izgotovleniyu i poleznye sovety. «Iskusstvo natural'nogo syrodeliya» takzhe osveshchaet takie vazhnye problemy, kak ekologicheskaya otvetstvennost' syrodela i etichnoe ispol'zovanie nekotoryh zhivotnyh ingredientov dlya izgotovleniya syra, naprimer, sychuzhnogo fermenta. Takzhe iz knigi vy uznaete, kak v nash syr prosachivayutsya razlichnye GMO i kakie shagi predprinyat', chtoby ostanovit' eto. S pomoshch'yu knigi «Iskusstvo natural'nogo syrodeliya» vy ne tol'ko vzglyanete na syr sovershenno po-novomu, no i, konechno zhe, nauchites' gotovit' samostoyatel'no luchshiy v mire syr.
From the publisher
Devid Esher — ekofermer, razvodchik koz, proizvoditel' fermerskogo syra, prepodavatel' syrovareniya s ostrovov Britanskoy Kolumbii v Kanade. Esher ispol'zuet natural'nye tekhnologii, otkazyvaetsya sledovat' standartnym industrial'nym podhodam i issleduet tradicionnye metody syrovareniya. Vmeste so svoey shkoloy The Black Sheep Devid delitsya opytom na master-klassah s organizaciyami produktovogo suvereniteta. Podhod Eshera legko adaptirovat' kak dlya domashney kuhni, tak i dlya fermerskih proizvodstv. Vo vstupitel'nyh glavah avtor issleduet i osveshchaet bazovye sostavlyayushchie syra: moloko, kul'tury, sychuzhnyy ferment, sol', instrumenty i pogreba dlya syra. 14 posleduyushchih glav podrobno rasskazyvayut ob otdel'nyh vidah syra, dayut recepty po ih izgotovleniyu i poleznye sovety. «Iskusstvo natural'nogo syrodeliya» takzhe osveshchaet takie vazhnye problemy, kak ekologicheskaya otvetstvennost' syrodela i etichnoe ispol'zovanie nekotoryh zhivotnyh ingredientov dlya izgotovleniya syra, naprimer, sychuzhnogo fermenta. Takzhe iz knigi vy uznaete, kak v nash syr prosachivayutsya razlichnye GMO i kakie shagi predprinyat', chtoby ostanovit' eto. S pomoshch'yu knigi «Iskusstvo natural'nogo syrodeliya» vy ne tol'ko vzglyanete na syr sovershenno po-novomu, no i, konechno zhe, nauchites' gotovit' samostoyatel'no luchshiy v mire syr.

From the same authors

Imprint
Eksmo
Release date
12/16/2022

Eksmo