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Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) (Paperback)

by Tim Smith (Author)

2.0 out of 5 stars See all reviews (1 customer review)

RRP:	�12.99
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This item: Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith
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Home Cheese Making by Ricki Carroll
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Cheesemaking and Dairying: Making Cheese, Yoghurt, Butter and Ice Cream on a Small Scale by Katie Thear
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Product details

Paperback: 176 pages
Publisher: Rockport Publishers Inc. (28 Oct 2005)
Language English
ISBN-10: 1592531970
ISBN-13: 978-1592531974
Product Dimensions: 24.9 x 20.3 x 1.5 cm

Average Customer Review: 2.0 out of 5 stars See all reviews (1 customer review)

Amazon.co.uk Sales Rank: 41,923 in Books (See Bestsellers in Books)
Popular in this category:
#30 in Books > Food & Drink > Meals & Menus > Cheese & Dairy

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Product Description

Product Description
More cheese, please! Artisan cheese is all the rage and this new book gives you the instruction to make your own whether it is as a present, for entertaining friends or just for your own enjoyment. Cheese, once the bad boy of the fat-free world is now a delicacy and people are starting to enjoy the world of specialised cheeses more than ever. Cheese making is easy and artisan cheese can make any dinner or cocktail party feel special and sophisticated.

About the Author
Tim Smith is a cheese authority and international cheese buyer who lives, makes cheese and writes in Connecticut, USA.

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	35% buy Home Cheese Making 5.0 out of 5 stars (1) �8.44
	25% buy the item featured on this page: Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) 2.0 out of 5 stars (1) �8.44
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Customer Reviews

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Most Helpful Customer Reviews

25 of 25 people found the following review helpful:

2.0 out of 5 stars Not quite the great book about cheese, 12 Feb 2007

By	Mr. Jeremy Brookes "bluebear" (Kent, UK) - See all my reviews (REAL NAME)

There is a need for a great book on making artisan cheese and sadly this one is not it. There are so many omissions and errors in this book; ingredients that are not used in the recipe, ambiguous temperatures specified ("maintain target room temperature"?!). An American book, it strikes me as being overly chemical rather than artisan in nature.

You can get something from this book if you're prepared to use the recipes as a vague starting point to then analyze what might have been intended and then correct and go forward. Lots of annoying side bars with "supplemental" information which seems no substitute for a well written main text.

In summary, take with a pinch of (chemically refined) salt.

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