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Artisan Cheese Making at Home : Techniques and Recipes for Mastering World-Class Cheeses [a Cookbook] by Mary Karlin (2011, Hardcover)
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- Buy It NowArtisan Cheese Making at Home : Techniques & Recipes for Mastering (1607740087)
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About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101607740087
ISBN-139781607740087
eBay Product ID (ePID)99412937
Product Key Features
Book TitleArtisan Cheese Making at Home : Techniques and Recipes for Mastering World-Class Cheeses [a Cookbook]
Number of Pages256 Pages
LanguageEnglish
Publication Year2011
TopicMethods / General, Specific Ingredients / Dairy, Courses & Dishes / General
IllustratorYes
GenreCooking
AuthorMary Karlin
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight36.5 Oz
Item Length9.3 in
Item Width8.8 in
Additional Product Features
Intended AudienceTrade
LCCN2011-004548
Reviews"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
Dewey Edition22
Photographed byAnderson, Ed
Dewey Decimal641.3/73
Table Of ContentForeword vii Introduction 1 Chapter 1 Cheese Making Basics: Equipment, Ingredients, Processes, and Techniques 4 Chapter 2 Beginning Cheese Making: Fresh Direct-Acidification Cheeses, Cultured Dairy Products, Fresh Culture-Ripened Cheeses, and Salt-Rubbed and Brined Cheeses 34 Chapter 3 Intermediate Cheese Making: Stretched-Curd and Semisoft, Firm, and Hard Cheeses 72 Chapter 4 More Advanced Cheese Making: Bloomy-Rind and Surface-Ripened Cheeses, Washed-Rind and Smeared-Rind Cheeses, and Blue Cheeses 132 Chapter 5 Cooking with Artisan Cheeses 192 Acknowledgments 234 Glossary 235 Resources 239 Bibliography 241 Index 242
SynopsisJust a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers--cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Cr me Fra che and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Ch vre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria--everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Souffl s with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process., Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers--cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria--everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
LC Classification NumberSF271.K37 2011
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Ratings and Reviews
Most relevant reviews
- Dec 30, 2015
excited
I am so glad I got this book. Has some very interesting recipes for cheeses I can't wait to try.Verified purchase: YesCondition: Pre-owned
- Dec 27, 2018
Artisan Cheese Making at Home
This was a gift for someone that is going to start making cheese at home. He was very happy to see the variety and systematic approach to making cheese.Verified purchase: YesCondition: New
- Aug 19, 2017
Great book for cheesemakers
Really happy to have this book in my cheese making repertoire. Great recipes for all competency levels.Verified purchase: YesCondition: Pre-owned
- May 23, 2024
good book
good bookVerified purchase: YesCondition: Pre-owned
