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
Brief Description: "Recipes for 100 favorite cheeses"--Cover. Review Quotes: "I just wanted to make edible cheese for my family, but Ricki -- with her precise yet engaging recipes -- lured...
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Brief Description: 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 Jacket Description/Back: Ricki Carroll, internationally known as the Cheese Queen, shares recipes for creating timeless classics like mozzarella, feta, cheddar, and brie, as well as sophisticated palate pleasers such as halloumi, raclette, and gorgonzola. With instructions for crafting a variety of cultured dairy products, including sour cream and clotted cream; an expanded selection of recipes for goat's-milk, fresh, soft, and hard cheeses; and 50 sweet and savory recipes for cooking with cheese, the most trusted guide for making cheese at home is now more comprehensive than ever. Plus cheese pairing tips and guidance for building the perfect cheese plate! Biographical Note: 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 Leader, Zingerman'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. Publisher Marketing: 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. Review Citations:
Contributor Bio:Carroll, Ricki |
Author: Carroll, Ricki
Publisher: Storey Publishing
Binding: Paperback
Pub Date: 2018-12-25
BISAC: Cooking|Specific Ingredients|Dairy|Cooking|Methods|Canning & Preserving|Technology & Engineering|Food Science|General|Technology & Engineering|Agriculture|General
Subjects: Cheesemaking|Cooking (Cheese)|Cookbooks
Weight: 2.1 lbs
ISBN: 9781612128672
ASIN: -
SKU: SP-9781612128672
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