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Artisan cheese making at home : techniques and recipes for mastering world-class cheeses

Author: Mary Karlin
Publisher: Berkeley : Ten Speed Press, 2011.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Mary Karlin
ISBN: 9781607740087 1607740087
OCLC Number: 670479404
Description: viii, 247 p. : col. ill. ; 24 cm.
Contents: Cheese making basics: equipment, ingredients, processes, and techniques --
Beginning cheese making: fresh direct-acidification cheeses, cultured dairy products, fresh culture-ripened cheeses, and salt-rubbed and brined cheeses --
Intermediate cheese making: stretched-curd and semisoft, firm, and hard cheeses --
More advanced cheese making: bloomy-rind and surface-ripened cheeses, washed-rind and smeared-rind cheeses, and blue cheeses --
Cooking with artisan cheeses.
Responsibility: Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart.

Abstract:

"A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda--all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process"--

"A contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques"--Provided by publisher.

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Linked Data


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schema:description""A contemporary guide to making 100 artisan cheeses at home--from classic favorites to popular, modern varieties--written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival. Artisan Cheese Making at Home inspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda--all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of today's most influential cheese makers, Artisan Cheese Making at Home proves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process"--"@en
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