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Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses Hardcover – Aug 23 2011

4.5 out of 5 stars 15 customer reviews

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Product Details

  • Hardcover: 256 pages
  • Publisher: Ten Speed Press; 1 edition (Aug. 23 2011)
  • Language: English
  • ISBN-10: 1607740087
  • ISBN-13: 978-1607740087
  • Product Dimensions: 22.3 x 2.3 x 23.6 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.5 out of 5 stars 15 customer reviews
  • Amazon Bestsellers Rank: #17,406 in Books (See Top 100 in Books)
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Product Description

Review

“Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of Artisan Cheese Making at Home.”
—Zester Daily, 10/25/11

“With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders.”
—San Francisco Chronicle, 10/23/11

About the Author

Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona. Visit www.artisancheesemakingathome.com.

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Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
It' is a good book to start and experiment. There is a lot of recipes and they are interesting but explanations on cheese process are scarce. The author has a website with erratas in the book, what I appreciated a lot. I suggest as a complementary book : Gianaclis Caldwell Mastering artisan cheesemaking: The ultimate guide for home scale and ....
Another point: if you want to make a good system for cheese ripening, you'll need more info, for example , home sausage making or fermented sausage from marianski brother give info on the subject.
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Format: Hardcover Verified Purchase
Beautiful pictures (if you find moldy cheese beautiful), lots of fancy and unusual recipes but weak on the basics. For example, there are recipes for beer cheddar, jalapeno cheddar, chives cheddar, Irish cheddar but no recipe for simple cheddar. The basics of cheddar making are mentioned here and there in the introduction, not easy to find. Beginners should start with another book
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Format: Hardcover Verified Purchase
Bought this book because I am participating in a year long cheese making challenge called Cheesepalooza. Before buying the book I had never made cheese before, not even simple paneer or ricotta.

Mary really sets steps out clearly and the book is packed with recipes that I cannot wait to get to.

From the first couple of chapters we have made the
-ricotta
-goat cheese
-cultured butter and buttermilk
- feta
with success and we are looking forward to the aged cheeses coming up. Would highly recommend this book to cheese newbies.

If you love making bread then you'll probably love making cheese. Give it a try!
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Format: Hardcover Verified Purchase
This book covers exactly what I wanted to know about cheese. As a foodie, I wanted to have the bases to make cheese, and also have a good book that would allow to expand my repertoire without resorting to buying a more advanced manual shortly after this one. I was pleased by the airiness of the book, the inspiring and beautiful pictures, and the selection and variety of recipes included.

I likes the charts explaining different cultures, and that many processes are illustrated. They start slow with young cheeses, but they also explore cultured butter, yogurt or crème fraîche. Even if those are not cheeses, they use the same ingredients are are related to cheese and I really enjoyed to learn those were easily accessible.

When you become more experimented, you can switch to the next chapter, which are intermediate cheeses, exploring stretched-curd, semisoft, firm and hard cheeses. Then after, they get to bloomy-rind and surface-rippened cheeses, washed-rind, smeared-rind and blue cheeses. You will have nothing to envy all those artisan cheese shops, at a much more affordable price, with a bonus of being proud of your achievement. There is a little something for everyone in this book, and they really make everything look easy and manageable.

The last chapter covers cooking with cheese. It's kind of short, but there are some classics and some more inventive combos, including some frozen desserts, which I found interesting. Bonus for having a good cheese fondue reference, since most people are lazy and get the packets. Nothing like a really homemade cheese pot !
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Format: Hardcover Verified Purchase
I have just started out making cheese. This book has been very helpful. It gives good clear instruction and tips and tricks to prevent failure. I would recommend this book to anyone wanting to make cheese.
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Format: Hardcover
Excellent recipes. Information is very approachable for someone new to cheese making.
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Format: Hardcover Verified Purchase
Very informative book, very happy we purchased it
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Format: Hardcover Verified Purchase
A nice addition to my Recipe Book Collection.
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