 Trade In this Item for up to £0.25
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in Self-sufficiency Cheesemaking for an Amazon.co.uk gift card of up to £0.25, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Frequently Bought Together
Product details
|
Product Description
Product Description
This book will appeal to anyone with a love of cheese. The text covers every aspect of making cheese at home, from the tools and equipment needed and basic recipes to making more complex cheeses and advice on setting up a small cheese business. You do not need to be scientifically trained to make cheese, nor do you need to be an accomplished cook or possess expensive specialist equipment. Here Rita Ash shows just how simple the process is and how, with a little care and attention, anyone can produce delicious hand made cheeses at home. Each of the recipes are clearly explained and include suggested uses for each of the finished cheeses. As no prior knowledge is assumed, the book is suitable for beginners and more experienced cheese makers alike.
About the Author
Rita Ash began making cheese with the aid of a 1947 Ministry of Food pamphlet found in the library of her local agricultural college. She has been making cheese, teaching others to make cheese and facilitating small scale commercial cheese-making enterprises for over 30 years, both in the United Kingdom and in many other parts of the world.
Inside This Book
(Learn More)
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
29 of 29 people found the following review helpful
The book is well-written and edited to be clear and concise, while still conveying the passion the author clearly feels for the subject. I stumbled once or twice with sentences that didn't quite make sense, although on the whole it was very well done and working in publishing as I do it is rare that I can say that about a book! It is these points (of which there are only a few) that will add an air of experimentation to any actual cheesemaking I attempt, and why I personally would like to read several more cheesemaking books before taking the plunge and making cheese at home.
However, if you are looking for a one-stop introduction to cheesemaking and you only want one book then I think this book would be the one to have. It is arranged into clear sections, with each recipe given at least a page, with a nice introduction and history of each cheese being made and a clearly numbered list of steps to follow. The author is English, and most of the cheeses in the book are from the UK or from Europe, although she does mention American techniques occasionally. There are no recipes for American cheese.
The author appears to have extensive experience setting up small businesses, and there is a detailed section asking the questions a would-be cheese seller should ask themselves and giving tips for getting them on their way.
My only complaint is that there are very few pictures in this reasonably slim book, although if using it as a manual for no-nonsense home cheesemaking this wouldn't necessarily be an issue for some. I personally would have liked the author to have dwelt longer on the equipment section, and to have included some pictures there as many of the items described are antique. Some of the equipment is quite unfamiliar too, and more pictures would have helped to clarify. This is a very approachable manual for home cheesemaking but definitely not a coffee table book.
I recommend it, and on the strength of this book alone I suspect that the rest of the "self-sufficiency" series from this publisher will also be excellent too.
(On a personal note, I also recommend this book to people with mild lactose intolerance who still like to eat cheese. I can tolerate some cheeses but not others, and I found that reading these recipes helped me to clearly understand which cheeses I should avoid and why, and that it is not possible to tell by looking at the cheese which they will be, only by studying the recipes.)
However, if you are looking for a one-stop introduction to cheesemaking and you only want one book then I think this book would be the one to have. It is arranged into clear sections, with each recipe given at least a page, with a nice introduction and history of each cheese being made and a clearly numbered list of steps to follow. The author is English, and most of the cheeses in the book are from the UK or from Europe, although she does mention American techniques occasionally. There are no recipes for American cheese.
The author appears to have extensive experience setting up small businesses, and there is a detailed section asking the questions a would-be cheese seller should ask themselves and giving tips for getting them on their way.
My only complaint is that there are very few pictures in this reasonably slim book, although if using it as a manual for no-nonsense home cheesemaking this wouldn't necessarily be an issue for some. I personally would have liked the author to have dwelt longer on the equipment section, and to have included some pictures there as many of the items described are antique. Some of the equipment is quite unfamiliar too, and more pictures would have helped to clarify. This is a very approachable manual for home cheesemaking but definitely not a coffee table book.
I recommend it, and on the strength of this book alone I suspect that the rest of the "self-sufficiency" series from this publisher will also be excellent too.
(On a personal note, I also recommend this book to people with mild lactose intolerance who still like to eat cheese. I can tolerate some cheeses but not others, and I found that reading these recipes helped me to clearly understand which cheeses I should avoid and why, and that it is not possible to tell by looking at the cheese which they will be, only by studying the recipes.)
17 of 17 people found the following review helpful
I have tried a number of the recipes in this book and they work reasonably well. I'm particularly proud of my Cheshire! I'd like to have seen a bit more explanation of why the recipes are the way they are; for instance what is actually going on during acidification and pitching - but then I am a microbiologist by training. Also it would be good to have a bit more problem-solving; if the cheese didn't come out quite the way it ws intended, what did we do wrong, and what should we try next time?
A few pictures of the mould developing on the rind would be helpful too - and a description of how to rub the rind to keep the growth in check. It is a bit worrying for the first-time cheesemaker when your home-made cheese goes "furry", as we are all conditioned to throw mouldy food away.
This is generally a good introduction and it is very satisfying to produce edible cheese at home.
A few pictures of the mould developing on the rind would be helpful too - and a description of how to rub the rind to keep the growth in check. It is a bit worrying for the first-time cheesemaker when your home-made cheese goes "furry", as we are all conditioned to throw mouldy food away.
This is generally a good introduction and it is very satisfying to produce edible cheese at home.
6 of 6 people found the following review helpful
Very annoyed with this book. I admit the recipes are good, lots of different types of cheese are mentioned. However, the author has not bothered to mention what TYPE of starter should be used for the different types of cheese. This is ridiculous. You cannot just use any starter culture but from reading this you think you could. Furthermore, it doesn't give any information on the types of mould cultures needed for different cheeses with mould rinds or veins (camembert, brie, blues all need specific moulds) as each mould culture has very different charachteristics and flavour.
All you are told is go get a starter ..... and a mould culture .... em, what kind??
I think this oversight makes this book basically useless unless you are an experienced cheesemaker who already knows these details.
All you are told is go get a starter ..... and a mould culture .... em, what kind??
I think this oversight makes this book basically useless unless you are an experienced cheesemaker who already knows these details.
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
