AUTHOR: Ricki Carroll
DATE RELEASE: December 25, 2018**
PUBLISHED BY: STOREY PUBLISHING, LLC
SERIES: Fourth edition
SYNOPSIS (FROM GOODREADS):
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 review will be different as this is a cookbook. Thank you to Storey Publishing, LLC (via NetGalley) for approving my request to read this electronic advance reader's copy (eARC) before the book release date**, in exchange for a honest review. This is a spoiler-free review. Every thoughts, feelings, and opinions about this review is solely MINE. *
Do you love cheese? As in all kinds of cheese? Are you the type of person who would put cheese into any dishes? Ever thought of doing your own cheese? If you are then, maybe it is time to bring your love for cheese up the notch.
In the latest edition of Ricki Carroll's Home Cheese Making, you will find all your favorite cheeses and their history as to how they are made back in the old days, to present using modern tools. You would not be intimidated with the process of making one kind of cheese because this cookbook is packed with all the detail informations: from kinds of milk that produce kinds of cheese, down to right temperatures (both using Celsius and Fahrenheit). There are some other informations to help you troubleshoot especially if making aged-cheese. These are accompanied with clear photos, tips, and clear instructions. With one hundred cheese recipes to choose from, it is well categorized: from beginner level (mostly soft cheeses) to expert (aged/mold-aged cheeses) levels.
RATING: 5 out of 5 stars
I highly recommend this cookbook to those who want to level up their love for cheese. And if you are one of those who transition from store-bought cheese to home-make, artisan cheese - then this is definitely for you. The instructions are all written simple and clear that it will not intimidate the first timer like me. I cannot wait to make my own feta and mozarella cheeses.
A bookworm who loves dark chocolates, skincare, Japanese anime and tea but have an affair with coffee. Want to know me more? Click here.