Home Cheese Making, 4th Edition
From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses
Nonfiction, Food & Drink, Meats & Dairy, Dairy, Science & Nature, Technology, Food Industry & Science, Canning & Preserving
| Author: | Ricki Carroll | ISBN: | 9781612128689 |
| Publisher: | Storey Publishing, LLC | Publication: | December 25, 2018 |
| Imprint: | Storey Publishing, LLC | Language: | English |
| Author: | Ricki Carroll |
| ISBN: | 9781612128689 |
| Publisher: | Storey Publishing, LLC |
| Publication: | December 25, 2018 |
| Imprint: | Storey Publishing, LLC |
| Language: | English |
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.
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.
