Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat's Milk, and More; Recipes for 100 Favorite Cheeses

by Ricki Carroll, Ari Weinzweig

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Overview

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 publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

Product Details

ISBN-13: 9781612128689
Publisher: Storey Books
Publication date: 12/25/2018
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 384
Sales rank: 107,310
File size: 16 MB
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About the Author

Ricki Carroll, aka “the Cheese Queen,” is the author of Home Cheese Making and the coauthor of Say Cheese! She owns and operates New England Cheesemaking Supply Company, an online and catalog company for cheese makers around the world. She is a founding member of the American Cheese Society and the recipient of their Lifetime Achievement Award. Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at cheesemaking.com.
 
Ari Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, and the newest business, Miss Kim, which serves great tasting Korean fare.  Zingerman’s produces and sells all sorts of full flavored, traditional foods in its home of Ann Arbor, Michigan. Ari was recognized as one of the “Who’s Who of Food & Beverage in America” by the 2006 James Beard Foundation and has awarded a Bon Appetit Lifetime Achievement Award among many recognitions. Ari is the author of a number of articles and books, including Zingerman’s Guide to Better Bacon (Zingerman’s Press), Zingerman’s Guide to Giving Great Service, Zingerman’s Guide to Good Eating (Houghton Mifflin), Zingerman’s Guide to Good Leading, Part 1: A Lapsed Anarchist’s Approach to Building a Great Business, Zingerman's Guide to Good Leading, Part 2: A Lapsed Anarchist’s Approach to Being a Better LeaderZingerman's Guide to Good Leading, Part 3: A Lapsed Anarchist's Approach to Managing Ourselves, and Zingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's Approach to the Power of Beliefs in Business.  In 2017 Ari was named one of “The World's 10 Top CEOs (They Lead in a Totally Unique Way)” by Inc. Magazine. 
 

Table of Contents

Foreword
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

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