Bibliograph

Artisan cheese making at home, techniques & recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart

Type

Label

Artisan cheese making at home, techniques & recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Artisan cheese making at home

Medium

electronic resource

Nature of contents

dictionariesbibliography

Oclc number

759512535

Responsibility statement

Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart

Sub title

techniques & recipes for mastering world-class cheeses

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

Table Of 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

Classification