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Title: And That's How You Make Cheese! by Shane D. Sokol, Shane Sokol ISBN: 0-595-17709-3 Publisher: Writers Club Press/iUniverse.com Pub. Date: April, 2001 Format: Paperback Volumes: 1 List Price(USD): $11.95 |
Average Customer Rating: 4.44 (16 reviews)
Rating: 5
Summary: A Fun Way To Try Something New!
Comment: This little book was a great way to start a new hobby of aging cheeses. While searching for books on cheese, I came across this an thought I'd try to make my own.
It was fun, interesting and everything has come out great. I cannot believe that with just regular kitchen items, I was able to make a Gouda and age a real BLUE cheese. It's not as hard as you'd think and the results are amazing.
Give it a try and you'll be making all sorts of cheeses and variations. The book was clear, concise and explained everything well enought for the complete beginner. Just follow the instructions and you'll make a wonderful cheese for just a little more than the cost of plain milk from the store. Recommended!
Rating: 5
Summary: A great little book.
Comment: I bought this book from another site (wasn't listed here yet, I guess) a little while ago and have to write a review here too. This is a wonderful book for both the novice and experienced cheese maker. I have made several of the simpler cheeses and all have turned out great so far. I have a Gouda aging right now too, and will let you know how that recipe turns out. Great histories, tips and the recipes are very easy to follow. One of the other cheese making books available has recipes that are tricky to follow if you are a novice, sometimes outright confusing. The recipes in this book are easy to follow and are explained at every step. My book shipped in just a few days.
Rating: 3
Summary: Where did the recipes come from?
Comment: This is a nice little book in some ways, but most of the recipes are virtually identical to those in Barbara Ciletti's "Making Great Cheese at Home" (1999), without the gloss and pictures. This book's publish date is 2001. There is no attribution given. This seems unfair to Ciletti. The book is also full of typos. Some of them are important, such as pH values. I don't think the milk should be at pH 8.6 for mozzarella. Ciletti's version says 6.8, a more believable number. Speaking of mozzarella, I've made the 30-minute version from Ricki Carroll and found it works great, but maybe I'll give the more complicated Ciletti/Sokol version a try.
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Title: Making Great Cheese At Home: 30 Simple Recipes From Cheddar to Chevre by Barbara Ciletti ISBN: 1579902677 Publisher: Lark Books Pub. Date: December, 2001 List Price(USD): $14.95 |
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Title: Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll, Laura Werlin ISBN: 1580174647 Publisher: Storey Books Pub. Date: October, 2002 List Price(USD): $16.95 |
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Title: Making Cheese Butter and Yogurt by Gardenway Staff, P. Hobson ISBN: 0882662325 Publisher: Storey Books Pub. Date: November, 1997 List Price(USD): $3.95 |
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Title: Storey's Guide to Raising Dairy Goats: Breeds, Care, Dairying by Jerome D. Belanger, Jerry Belanger ISBN: 1580172598 Publisher: Storey Books Pub. Date: 08 November, 2000 List Price(USD): $18.95 |
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Title: Lost Arts: A Celebration of Culinary Traditions by Lynn Alley ISBN: 1580081762 Publisher: Ten Speed Press Pub. Date: June, 2000 List Price(USD): $12.95 |
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