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Will Studd travels to Provence in the South East of France and discovers Banon, a traditional benchmark goat's milk cheese wrapped in dried chestnut leaves, and a rare cheese called Brousse du Rove. He then drives from Provence to the Vercors plateau, where he leans about St Marcellin and an extraordinary, small dried goat cheese whose name literally means ' the feet of god'.
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Despite their close proximity to each other, Mediterranean Islands Corsica and Sardinia have distinctly different cheese traditions. Corsica is renowned for its soft sheep's milk cheese, Brocciu, but there is also Sartinese which is made with either sheep's or goat's milk, but then is left to age so that maggots can "whip" the texture. A short ferry ride to Sardinia and Will discovers the ancient curd cheese matured in a goat's stomach. Finally there...
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From rooftop farmers to backyard beekeepers, Americans are growing food like never before. Growing Cities goes coast to coast to tell the stories of these intrepid urban farmers, activists, and everyday city-dwellers who are challenging the way this country feeds itself. From those growing in backyards to make ends meet to educators teaching kids to eat healthier, viewers find that urban farming is about much more than simply good food.
9) The Beekman 1802 heirloom dessert cookbook: 100 delicious heritage recipes from the farm and garden
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"Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: the two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became 'accidental goat farmers.' But what began as a way to reconnect with their own style of modern country living soon exploded into a ... brand, Beekman 1802, named after their historic home. Brent and Josh are...