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| Home Cheese Making: Recipes for 75 Delicious Cheeses | 
 enlarge | Author: Ricki Carroll
Publisher: Storey Publishing, LLC
Category: Book
List Price: $16.95
Buy New: $10.09
You Save: $6.86 (40%)
New (45) Used (9) from $10.09
Avg. Customer Rating:  36 reviews
Sales Rank: 1098
Media: Paperback
Edition: 3
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 0.9
Dimensions (in): 8.8 x 7 x 0.8
ISBN: 1580174647
Dewey Decimal Number: 637.3
UPC: 037038174649
EAN: 9781580174640
ASIN: 1580174647
Publication Date: October 14, 2002
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Cheese Making - Awesome Book! September 30, 2007
3 out of 4 found this review helpful
This is a great book for beginning and 'intermediate' home, cheese makers. I would highly recommend having this book in your pantry if you are going to attempt making cheese from home!
Excellent purchase! May 15, 2007
12 out of 12 found this review helpful
This book is very detailed yet easy to understand. We have recently purchased cheese making kits for making cheeses at home since where we live, they are quite expensive and not readily available, especially for the goat cheeses in Australia.
THe 1st book we bought was good enough for beginners (if you are afraid of making cheeses, don't. Everything we did came perfectly all right). But this one goes into more details and explanations. So we recommend it!
Useful Cookbook March 28, 2007
10 out of 11 found this review helpful
This book is easy to follow. It made cheese making simple. I found that the recipes made better cheeses than I could buy.
An extremely informative book March 19, 2007
7 out of 7 found this review helpful
This book contains a wealth of information for the beginning cheese maker or for experienced ones for that matter. Great recipes that work. In my opinion, the book is well worth the money I paid for it.
A Standard for Cheese Making January 26, 2007
24 out of 24 found this review helpful
I got interested in making cheese after I meet the artisan cheesemaker at a local winery near Herman, Missouri. She told me that she had started in her kitchen and had developed the hobby into a professional culinary skill, after further education in Europe and Israel on the fine art of cheesemaking. She enthusiastically recommended this book, and I received it for Christmas. It is very well written, with logical chapter layout for ingredients, equipment, and techniques, followed by lots of recipes for the different families of cheeses (hard, soft, Italian, etc.) The beginning establishes the cheese makers vocabulary, which is then used throughout the book. A great book for a beginning cheese maker.
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