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Product Identifiers
PublisherStorey Publishing
ISBN-10161212867X
ISBN-139781612128672
eBay Product ID (ePID)9038374158
Product Key Features
Edition4
Book TitleHome Cheese Making, 4th Edition : From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses
Number of Pages384 Pages
LanguageEnglish
Publication Year2018
TopicFood Science, Specific Ingredients / Dairy, Methods / Canning & Preserving
IllustratorYes
GenreCooking, Technology & Engineering
AuthorRicki Carroll
FormatTrade Paperback
Dimensions
Item Height1 in
Item Weight34.1 Oz
Item Length8.9 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2018-030470
Dewey Edition23
Reviews"I just wanted to make edible cheese for my family, but Ricki -- with her precise yet engaging recipes -- lured me so deeply into the magic and science of cheese making that I have yet to escape, and it's been thirty-five years." -- Mary Keehn, Founder, Cypress Grove Cheese "This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most." -- Jill Winger, Author, The Prairie Homestead Cookbook " Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world's most complex food in this latest edition." -- Mateo Kehler, Cofounder, Jasper Hill Farms Praise for previous editions of Home Cheese Making : "[Ricki Carroll] has inspired artisans from the Loire to Las Vegas. She's the Billy Graham of Cheese." -- Barbara Kingsolver, from Animal, Vegetable, Miracle . "In the beginning, there was Ricki. In fact, I'm not sure there would have been the revolution we've had in American cheese making if not for her. It certainly wouldn't have been as far ranging, deep, or fun." -- Clark Wolf, Food Consultant and Contributing Authority to Food Arts magazine "This book covers everything the novice cheesemaker needs to know about making delicious cheese on the first try" -- San Francisco Examiner "A must-read for anyone interested in cheese making!...offering abled cheese makers knowledge to excel at their craft and novices a world of information..." -- Jodi Wische, Old Chatham Sheepherding Co. "For 20 years, I have recommended [Ricki Carroll's book] ...for home cheese making help. Now Ricki has written an improved and expanded version to serve for the next 20 years." -- Laura Chenel, Founder and President of Laura Chenel's Chevre, Inc. "...For anyone interested in learning how to make cheese at home, this book is unquestionably the one they need to have." -- Ari Weinzweig, Co-Founder of Zingerman's Delicatessen, Ann Arbor, Michigan "A thorough and practical guide." -- Bon Appetit, "I just wanted to make edible cheese for my family, but Ricki -- with her precise yet engaging recipes -- lured me so deeply into the magic and science of cheese making that I have yet to escape, and it's been thirty-five years." -- Mary Keehn, Founder, Cypress Grove Cheese "This magical idea of making cheese at home was one of the first skills I set my sights on as a fledgling homesteader. Home Cheese Making has been my primary guide throughout all my home dairy adventures, and my sticky, tattered copy is a testament to the usefulness of this book! Without a doubt, this is the homemade cheese resource I recommend the most." -- Jill Winger, Author, The Prairie Homestead Cookbook " Home Cheese Making is a timeless classic. Ricki Carroll has been inspiring cheese makers at home for a generation and she continues to demystify the world's most complex food in this latest edition." -- Mateo Kehler, Cofounder, Jasper Hill Farms
Dewey Decimal637/.3
Table Of ContentForeword Introduction: The Art of Cheese Making Part 1: Getting Started Chapter 1: Ingredients Chapter 2: Equipment Chapter 3: Techniques Part 2: Recipes for All Types of Cheese Chapter 4: Fresh Cheeses Chapter 5: Soft and Semi-soft Ripened Cheeses Chapter 6: Hard and Semi-hard Cheeses Chapter 7: Blue Cheeses Chapter 8: Goat's-Milk Cheeses Chapter 9: Whey Cheeses Chapter 10: Cultured Dairy Products Part 3: For the Love of Cheese Chapter 11: Building a Beautiful Cheese Plate Chapter 12: Breakfast, Brunch, and Breads Chapter 13: Dips, Spreads, and Small Bites Chapter 14: Soups, Salads, and Side Dishes Chapter 15: Main Courses Chapter 16: Desserts Glossary What Went Wrong? Metric Conversion Charts Homemade Cheese Record Form Resources Alphabetical List of Cheeses Index Acknowledgments
SynopsisWidely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success., This revised and updated edition of the best-selling classic by "Cheese Queen" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles. Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success., This completely revised and updated edition of the best-selling classic by "Cheese Queen" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles.
LC Classification NumberSF271.C37 2018
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 26. Mär. 2025
Good Book to have in one's library of making cheese
The book is well written, so anyone can use it and it covers allot of recipes. Can't wait to try out a few.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 11. Mai. 2023
Good experience
Book was on great shapeBestätigter Kauf: JaArtikelzustand: Gebraucht
