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“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
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.See all Product Description
Wonderful recipes, easy to follow. An excellent resource for the at home cheese maker who is attempting more complex cheeses.Published 11 months ago by Jo-Ann McIntosh
This is a good book but I often wish she would describe the reason for her chosen technique (which sometimes vary widely from other authors), and I would like to know what some of... Read morePublished 12 months ago by G. Bisaillon
The wife loves it, and she has greatly improved her cheese making skills since acquiring it. We keep dairy goats and make all our own cheese. This is a wonderful resource.Published 14 months ago by A. C. Seruntine
Loads of great recipes and detailed step-by-step instructions for making cheese. I highly recommend this book for anyone interested in trying cheesemaking.Published 22 months ago by Steven Rowe
Some recipes work out well, others don`t. Beautifully illustrated, but the recipes are a little over thought. There are easier recipes elsewhere for the same thing.Published on June 7 2013 by Mitchell James Morse