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Artisan Cheese Making At Home: Techniques & Recipes For Mastering World-Class Cheeses (2011)

by Mary Karlin(Favorite Author)

4.2 of 5 Votes: 1

ISBN

1607740087 (ISBN13: 9781607740087)

languge

English

genre

Food & Cookbooks

publisher

Ten Speed Press

review 1: I am incredibly excited about this book, and itching to get started experimenting in my kitchen. There are gorgeous photos and fairly clear explanations of pretty much every recipe, as well as an intentional structure to the recipes in order to increase your knowledge and skill as you go (i.e., first there's fresh cheese you can make to see what curd formation is like, then there's the creation of cultured products to introduce you to working with cultures, and then basic cheeses made with cultures, etc.). There are still a few things I'm confused about, but I think they are things that I can read about elsewhere or just skills that only come with time. Really a wonderful book.
review 2: This book is well researched and thoughtfully laid out. The recipes are e... morexcellent but the limitations on milk you can use is sometimes unclear (eg I can only buy pasturized/homogenized milk here in Nevada, and while she recognizes that many people will only have that type of milk on hand she never distinguishes when it is ok and not ok to use homogenized milk). This limitation aside the book is an excellent aide for entering the world of cheesemaking and helps you build new skills with each recipe. less

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