Free Ebook 101 Recipes for Making Cheese Everything You Need to Know Explained Simply (Back to Basics)
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101 Recipes for Making Cheese Everything You Need to Know Explained Simply (Back to Basics)
Free Ebook 101 Recipes for Making Cheese Everything You Need to Know Explained Simply (Back to Basics)
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About the Author
Cynthia Martin is an author, college English instructor, and craftsperson. For fun, she cooks, cans, grows herbs, decorates cakes, crochets, and embroiders. For profit, she creates handcrafted jewelry, candles, and a line of natural bath and body products for sale through her company, Pretty Pig Products. In her spare time, she is an avid reader and antique hunter. She lives in Iowa with three cats and three ferrets.
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Product details
Series: Back to Basics
Paperback: 336 pages
Publisher: Atlantic Publishing Group Inc. (February 1, 2011)
Language: English
ISBN-10: 1601383568
ISBN-13: 978-1601383563
Product Dimensions:
6 x 0.8 x 9 inches
Shipping Weight: 14.4 ounces (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
15 customer reviews
Amazon Best Sellers Rank:
#579,298 in Books (See Top 100 in Books)
I'm surprised this book isn't referred to more often - I have 3 of the best known home cheesemaking books and am liking this the most so far. Directions are easy to read, there are a lot of recipes for cheeses both known and more unique. What I like most about this book is that for each cheese there is a brief description of what the cheese should taste like, texture etc. It really bugs me that few of the other books do this in an easy to read way, if at all - so this gets high marks from me for that. I've made the Leerdammer (a type of alpine cheese) so far from this book and it was excellent. Really enjoying it. Two things would improve this book for me immensely - 1. to have metric measures as well as Imperial, and 2. a better Table of contents that lists all of the cheeses in the section. These two things would make this book perfect for me. But have to say, this is for me, my favourite cheesebook to date.
This book provides some good hints for equipment and processes for cheese making, but it needs to be more closely edited. I have wasted several gallons of milk attempting to make cheddar cheese via this book's recipes. I tried a couple of the recipes and neither of them worked. Followed everything to the letter and still a terrible result. On the Stir Style Cheddar, it never tells you when to use the calcium Chloride...so why have it in the recipe list, if you don't tell us how and when to add it. Very disappointed with this book. I threw it away...certainly don't want anyone else trying to use it. It would be one thing if I hadn't made a successful cheddar and ricotta before and wanted to branch out...what a mistake I made! The whey ricotta was the worse I have ever tasted and made. Never again!
great cheese book. step by step help and recipes are great
Love it, Very helpful; Clear instructions.
After reading the book I can conclude that it has many quality cheese recipes
great book very complete recipes
VERY IMFORMATIVE, GREAT SELCTIONS FOR THE FIRST TIME CHEESE MAKER AS WELL AS THE ADVANCED! THANKS!
The book itself is fine, but it's bound on the wrong side, so runs back to front.
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