New to cheese making I wanted to get the lowdown on what it takes, plus have a bank of recipies to try out.This book delivers all this plus lots of very nice anecdotes of other people's experiences and successes.
Being American based, this book has all its weights and measures in imperial. This is the only fault I can find with the book, in this day an age where only 3 countries in the world still use Imperial, I would have thought that metric equivalents would have been provided, or at the very least a conversion table in the appendices. Hence the four stars, get that sorted and I'd give it a five no problem.
Measurement conversions aside, I'm looking forward to trying out some of the many recipese provided in the book, they look great!
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- ISBN13: 9781580174640
- Condition: New
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Product Overview
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.
Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
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