Download or read book Some Creamery Problems and Tests Classic Reprint written by Leon Milehane Davis and published by Forgotten Books. This book was released on 2018-10-04 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Some Creamery Problems and Tests There is perhaps no part of the creamery business which is watched more keenly than the matter of overrun. In this day of competition, the cry of the creamery everywhere is, We must have all the overrun possible. Yet, a buttermaker or manager is occasionally found who is not familiar with overrun, nor with the factors influencing it. To the creameryman who has not studied this subject carefully, the follow ing should be helpful, as well as interesting. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Some Creamery Problems and Tests written by Leon Milehane Davis and published by . This book was released on 1910 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Testing Milk and Its Products written by E. H. Farrington and published by Forgotten Books. This book was released on 2017-10-13 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Testing Milk and Its Products: A Manual for Dairy Students, Creamery and Cheese-Factory Factory Operators and Dairy Farmers The need of arapid, accurate and inexpensive method of determining the amount of butter fat in milk and other dairy products became more and more apparent, in this country and abroad, with the progress of the dairy industry, and especially with the growth of the factory system of butter and cheese making during the last few decades. SO long as each farmer made his'own butter and sold it to private customers or at the village grocery, it was not a matter of much importance to others whether the milk produced by his cows was rich or poor. But as creameries and cheese factories mul tiplied, and farmers in the dairy sections of our coun try became to a large extent patrons of one or the other of these, a system of equitable payment for the milk or cream delivered became a vital question. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Ample Hills Creamery written by Brian Smith and published by Abrams. This book was released on 2014-04-15 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Create your own tasty ice cream concoctions at home with this collection of recipes from the beloved Brooklyn ice cream shop. Ample Hills Creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights and Gowanus, Brooklyn. Lines wind around the block, spurred on by the chance to try one of their unforgettable flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery. Featuring recipes for the most sought-after flavors—including Salted Crack Caramel, Ooey Gooey, and the Munchies—the book is organized by mood. Are you feeling nostalgic? Try a scoop of Black Cow Float. Or maybe you need a drink? Daddy’s Sundae, made with bourbon, will set you right. For kids and kids-at-heart, stories, activities, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, and inspiration for creating new flavors. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide for ice cream lovers and DIY enthusiasts alike. “Ample Hills Creamery is a book every ice cream lover will want in their library. Their book is as fun and charming as their corner shop in Brooklyn.” —Melissa Elsen and Emily Elsen, Four & Twenty Blackbirds “I’ve eaten a lot of ice cream in my day and I’d say that Salted Crack Caramel Ice Cream may be the most delicious flavor I’ve ever tasted!” —James Beard Award-winning chef Michael Symon “Beautiful and downright fun . . . Two cones up!” —Julia Turshen, co-author of the bestselling cookbook It’s All Good “I’m a longtime fan of Ample Hills. I love the fact that everything is made in house, even the peppermint patties for my favorite ice cream.” —Dan Kluger, James Beard Award-winning chef of ABC Restaurants
Download or read book The Twentieth Century Creamery written by Stanislas Morrier Barre and published by Forgotten Books. This book was released on 2017-11-08 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Twentieth Century Creamery: How Centralization and Pasteurization Will Solve the Creamery Problem Ontario and Quebec are well populated, and largely, engaged in dairy work. They have spent large sums of money in establishing what are known as local creameries. I have no hesitation in saying that their system of local creameries represents to-day an immmse waste oi energy which might be used to better advantage. There is no doubt that local creameries will make room for Centralization. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Creamery Journal written by and published by . This book was released on 1910 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweet Cream and Sugar Cones written by Kris Hoogerhyde and published by Ten Speed Press. This book was released on 2012-04-17 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom,Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).
Download or read book Stay Sweet written by Siobhan Vivian and published by Simon and Schuster. This book was released on 2018-04-24 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A delectable mixture of ice cream and romance.” —Publishers Weekly (starred review) “For fans of Jenny Han.” —School Library Journal “A rare, enjoyable portrait of a woman-run business.” —Kirkus Reviews From the author of The Last Boy and Girl in the World and The List comes a bold and sweet summer read about first love, feminism, and ice cream. Summer in Sand Lake isn’t complete without a trip to Meade Creamery—the local ice cream stand founded in 1944 by Molly Meade who started making ice cream to cheer up her lovesick girlfriends while all the boys were away at war. Since then, the stand has been owned and managed exclusively by local girls, who inevitably become the best of friends. Seventeen-year-old Amelia and her best friend Cate have worked at the stand every summer for the past three years, and Amelia is “Head Girl” at the stand this summer. When Molly passes away before Amelia even has her first day in charge, Amelia isn’t sure that stand can go on. That is, until Molly’s grandnephew Grady arrives and asks Amelia to stay on to help continue the business…but Grady’s got some changes in mind…
Download or read book Ending the War on Artisan Cheese written by Catherine Donnelly and published by Chelsea Green Publishing. This book was released on 2019-11-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Download or read book Kitchen Creamery written by Louella Hill and published by Chronicle Books. This book was released on 2015-04-14 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills. From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Download or read book Cowgirl Creamery Cooks written by Sue Conley and published by Chronicle Books. This book was released on 2013-10-29 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Delicious cheese pairings; amazing recipes . . . plus lots of great tips about cheese. I can’t wait to cook my way through their gorgeous book!” —Ina Garten, host of Barefoot Contessa and #1 New York Times bestselling author Collecting the vast accumulated wisdom of two of the world’s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensable addition to the food lover’s library. That’s because Cowgirl Creamery Cooks is many things. It’s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It’s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it’s a sumptuous collection of recipes, with seventy-five appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. “Peggy and Sue are such wonderful teachers with a unique and very special style. I absolutely love seeing their vision and brilliance come to life in this gorgeous and inspiring book. It makes me want to eat more cheese, head to Point Reyes, and soak up their Cowgirl genius!” —Suzanne Goin, chef/owner of Lucques, a.o.c., and Tavern “Their new cookbook is required reading for every serious cook, chock-full of cheese-filled stories and recipes, not to mention everything you need to know about a proper cheese plate.” —David Tanis, author of A Platter of Figs
Download or read book The Vintage Baker written by Jessie Sheehan and published by Chronicle Books. This book was released on 2018-05-15 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem. “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom
Download or read book New York Produce Review and American Creamery written by and published by . This book was released on 1900 with total page 892 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of Innovation written by Tom Kelley and published by Crown Currency. This book was released on 2007-12-18 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: IDEO, the widely admired, award-winning design and development firm that brought the world the Apple mouse, Polaroid's I-Zone instant camera, the Palm V, and hundreds of other cutting-edge products and services, reveals its secrets for fostering a culture and process of continuous innovation. There isn't a business in America that doesn't want to be more creative in its thinking, products, and processes. At many companies, being first with a concept and first to market are critical just to survive. In The Art of Innovation, Tom Kelley, general manager of the Silicon Valley based design firm IDEO, takes readers behind the scenes of this wildly imaginative and energized company to reveal the strategies and secrets it uses to turn out hit after hit. IDEO doesn't buy into the myth of the lone genius working away in isolation, waiting for great ideas to strike. Kelley believes everyone can be creative, and the goal at his firm is to tap into that wellspring of creativity in order to make innovation a way of life. How does it do that? IDEO fosters an atmosphere conducive to freely expressing ideas, breaking the rules, and freeing people to design their own work environments. IDEO's focus on teamwork generates countless breakthroughs, fueled by the constant give-and-take among people ready to share ideas and reap the benefits of the group process. IDEO has created an intense, quick-turnaround, brainstorm-and-build process dubbed "the Deep Dive." In entertaining anecdotes, Kelley illustrates some of his firm's own successes (and joyful failures), as well as pioneering efforts at other leading companies. The book reveals how teams research and immerse themselves in every possible aspect of a new product or service, examining it from the perspective of clients, consumers, and other critical audiences. Kelley takes the reader through the IDEO problem-solving method: • Carefully observing the behavior or "anthropology" of the people who will be using a product or service • Brainstorming with high-energy sessions focused on tangible results • Quickly prototyping ideas and designs at every step of the way • Cross-pollinating to find solutions from other fields • Taking risks, and failing your way to success • Building a "Greenhouse" for innovation IDEO has won more awards in the last ten years than any other firm of its kind, and a full half-hour Nightline presentation of its creative process received one of the show's highest ratings. The Art of Innovation will provide business leaders with the insights and tools they need to make their companies the leading-edge, top-rated stars of their industries.
Download or read book A Whirl with my Mocha Chocolate Swirl written by Dalia Dupris and published by The Wild Rose Press Inc. This book was released on 2020-09-09 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rebecca Layton returns to her beachside hometown of Sunnyville, California, determined to explore the possibility of rekindling her past relationship with the love of her life, Raymond Colton. She's devastated to discover that he has moved on and is now engaged. Raymond Colton harbors resentment towards Rebecca for abandoning him to pursue her dreams of life in the big city. Now she's back and more beautiful than ever. But Raymond's heart has been broken more than once and risking more heartache with Rebecca isn't a gamble he's willing to take. When Rebecca agrees to use her marketing expertise to help Raymond's father salvage his failing family business--Colton's Ice Creamery--she and Raymond are thrown together, and old flames are ignited. Can they heal the wounds from their past and embrace the possibility of a brighter tomorrow?
Download or read book The Life of Cheese written by Heather Paxson and published by Univ of California Press. This book was released on 2013 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: ""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
Download or read book Economic Aspects of Biotechnology written by Andrew J. Hacking and published by CUP Archive. This book was released on 1987-07-30 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Both macro- and microeconomic aspects of biotechnology are discussed in this book for biologists studying microbiology, biochemistry and genetics. It explains economics and accounting procedures from first principles and assumes no prior knowledge of these areas. The author works on developing new biotechnological projects. He draws extensively on his own experience and brings together the factors which determine commercial reasoning towards biotechnology in areas such as markets, project selection, costing and capital investment. His subjects include market analysis, fermentation, enzyme technology, genetic engineering and many others; they are all tied together by a common framework of industrial and technological development.
