"Milk Into Cheese" by David Asher offers over 80 recipes for natural cheeses and complementary ferments. It simplifies traditional cheesemaking, contrasting it with industrial methods. The book explores global styles, biological science, and ecological principles, featuring stunning photography and illustrations to guide cheesemakers of all levels.
Asher provides an intuitive, accessible, organically inspired approach to cheesemaking that is sure to inspire both home and small-scale commercial cheesemakers.
This book is a translation of David Asher's text New Material by Schopenhauer and about Schopenhauer.
And Of The English Language In Particular (1859)
This antiquarian book offers a facsimile reprint of the original text, preserving its cultural significance despite potential imperfections like marks and flawed pages. The reprint aims to protect and promote classic literature, ensuring accessibility through high-quality modern editions that remain faithful to the original work.