Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses (Hardcover)

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ITEM# 13139520
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    Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses (Hardcover)
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    ITEM#: 13139520

    Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author ofWood-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.

    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 Creme Fraiche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chevre.

    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 Souffles 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.

    Specs

    ISBN 9781607740087
    Genre COOKING / Specific Ingredients / Dairy
    Format Hardcover
    Pages 247
    Publisher Date 2011-08-23 00:00:00.0
    Publisher Ten Speed Pr
    Copyright Year 2011
    Height 9.0 in
    Wdth 8.0 in
    Thickness 0.75 in
    Unit weight 2.25 lb
    Language English
    Subtitle Techniques & Recipes for Mastering World-Class Cheeses
    Edition Number 1
    Audience General/trade
    Authors Karlin, Mary

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    • Artisan Cheese Making at home

      I have not read this book all the way through to give a detailed description of this book, but when it came delivered to me, it was in pristine condition. From what I have thumbed through in the book, its very informational if your are an amateur cheese maker, as am I. They teach you the fundamentals, and also provides helpful tips in tools and equipment you may need for a first time cheese maker.

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    • Cheesmongers' must

      Quick and smooth delivery, thank you! Keep up your top-notch service!

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