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


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2014 Books Gift Guide
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Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses + Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers + Charcuterie
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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 2.2 x 23.6 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #2,615 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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

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Most helpful customer reviews

3 of 3 people found the following review helpful By Stephanie Eddy on Nov. 26 2012
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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1 of 1 people found the following review helpful By A. C. Seruntine on Sept. 23 2014
Format: Hardcover Verified Purchase
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.
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Format: Hardcover Verified Purchase
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 the unfamiliar cheeses taste or feel like. I realize tastes are subjective, but a general idea would be very helpful. (As in: is it milky? Tart? Creamy? Etc...)

I also wish all the cheeses were pictured.
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By Steven Rowe on Jan. 27 2014
Format: Hardcover Verified Purchase
Loads of great recipes and detailed step-by-step instructions for making cheese. I highly recommend this book for anyone interested in trying cheesemaking.
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By G. mathar on Jan. 8 2013
Format: Hardcover Verified Purchase
Excellent ! I am using it on a very regular basis and I enjoy it. Clear, easy to understand. THE book you need if you want to make cheese !
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