Home Cheese Making: Recipes for 75 Homemade 1580174647
| Home Cheese Making: Recipes for 75 Homemade Cheeses |
Manufacturer: Workman Publishing
UPC:
978158017464 Retail Price: $16.95 #Deals:
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Here are recipes and methods not only for making cheese (Cheddar, Limburger, Brie, and many more) but for using cheese in more than 60 delectable recipes, including ricotta pancakes, curried cream cheese-chutney spread, and prosciutto and cheese calzones. The book also covers crhme fraiche, yogurt, sour cream, and much more. |
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Home Cheese Making: Recipes for 75 Homemade Cheeses Specs:
| Product Name | Home Cheese Making: Recipes for 75 Homemade Cheeses |
| Manufacturer | Workman Publishing |
| Product Number MPN | 1580174647 |
| Retail Price | $16.95 |
| EAN-14 | 09781580174640 |
| UPC | 978158017464 |
| Specifications | |
| Title | Home Cheese Making: Recipes for 75 Homemade Cheeses |
| ISBN | 1580174647 |
| Author(s) | Ricki Carroll, Laura Werlin |
| Release Date | October, 2002, 2002-10-01 |
| Format | Paperback |
| Num of Pages | 224 |
| Num. of Items | 1 |
| EAN | 9781580174640 |
| Weight | 0.5 lbs. |
| Deal first added on: | 29-January-2004 |
Latest 6 Reviews
Here is what people are saying about the Home Cheese Making: Recipes for 75 Homemade Cheeses
 "Farmstead Owners Review, Excellent Cheese Making Reference Book" | 2009-10-28 |
| - Reviewed By User: A3LWB8LSFIOTY3 |
| Rikki Carroll's Book on Cheese Making is an Excellent Book for your Cheese Making Reference Library and our First one for ours. We have had great Success making many types of Cheeses, and have gotten emails when we got stuck on one of the easy ones. We do know one thing Cheese Making recipes are a Guide that you can experiment with as you learn more, and appreciate the Wisdom that Rikki Carroll has shared with the World to use. We raise a few Jersey Cows and Use the fresh milk for our Cheese Making , so we have an advantage to making great tasting Cheeses . This Book was a great beginner book for us . Checked it out of the library first and immediately knew we would order it as soon as we returned home, by just thumbing through it. Rikki , you are welcome at our Farmstead Home anytime, Thank you! |
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| "Cheese book review" | 2009-10-08 |
| - Reviewed By deetuggle2 |
| This book is very informative and complete. If you're looking for instructions for making cheese, this is the book. |
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| "Excellent Book" | 2009-09-15 |
| - Reviewed By User: A2BRYZ7L5OTH7N |
| What a great book!!! Very easy to read, gives all the setup and equipment requirements needed as well as great recipes, those for the beginners and experienced as well. Love the little stories through it concerning how ordinary people have started their cheese making journeys. Would highly recommend. |
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 "Could have been good; still useful" | 2009-09-12 |
| - Reviewed By User: A3EHLP2EO1XZUI |
This would have been a fairly good book if it had been edited properly. The recipe for gorgonzola is terribly confusing until you realise that where they say "twice as much" they mean "half as much". The recipe for provolone goes straight from step 8 "put the cheese into ice cold water" to step 9 "take the cheese out of the brine". The recipe for ricotta salata says "use the remainder of the salt" when it hasn't said anything about salt before. Does it mean "use all the salt" or has it missed a step out? Who can tell. Investigation on the web tells me that provolone does indeed need to be both dunked in water to chill and soaked in brine for some period of time - some recipes say 1 hour, others say overnight. I would have like some information on why you do various things - what is the difference between cheese that has the curds cut into 1/4 inch cubes and that which is cut into 1/2 inch cubes? A cheese where the curd is incubated at 30degC and one at 32degC? I had to buy another book to find these things out.
Pros: Lots of recipes, most are pretty good.
Cons: Shocking editing, insufficient information on "why" |
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 "Strange mix of thoroughness and incompleteness" | 2009-09-05 |
| - Reviewed By User: A2RJ65WELEBA4U |
As a "first timer" (someone who's never made cheese, beer, or anything like that before), I'm not too sure I would have been able to make cheese from this book.
There's a lot of info. in here, but the structure is really lacking ... a lot of redundant material, with other info. squirreled away.
The result is a lot of aimless flipping around, without a 1), 2) 3) approach to truly introduce you to this material.
Fortunately for me, I bought:
1) Ricki's mozzarella kit, which (although it came with 3 sets of conflicting directions, did work), and
2) Steve Shapson's blue / camembert kit (go to "thecheesemaker dot com").
DON'T believe the book when it says blue cheeses or camemberts are "not for beginners." With Steve's kit (as others have mentioned here), you can make both. And Ricki's mozarella kit worked for me, too.
[The book could definitely benefit from a major overhaul in terms of organization. Little things don't help, like a Table of Contents with chapter headings but no sub- headings (i.e., what you'll see in each chapter)!]
However, this book did prove helpful as a general resource and cross-reference when making my cheeses.
SUMMARY
Can a "first timer" learn to make cheese from this book?
Not really.
Is it useful? Somewhat.
In retrospect, not sure I would have bought it, but it was comforting to have around when I had questions about my recipes. |
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| "Just as described" | 2009-06-17 |
| - Reviewed By User: AVOQZOQC9FF66 |
| Terrific seller. Confirmation of sale and communicatation were rapid. The book was exactly as described. |
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