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

Our Price $ 18.69  
Retail Value $ 21.99  
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Item Number 404166  
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Item Specifications...

Pages   176
Est. Packaging Dimensions:   Length: 0.5" Width: 8" Height: 10"
Weight:   1.6 lbs.
Binding  Softcover
Release Date   Nov 1, 2005
Publisher   Quarry Books
ISBN  1592531970  
EAN  9781592531974  
UPC  080665319709  

Availability  0 units.

Item Description...
Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.

With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

Buy Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith from our Christian Books store - isbn: 9781592531974 & 1592531970 upc: 080665319709

The team at Christian Bookstore .Net welcome you to our Christian Book store! We offer the best selections of Christian Books, Bibles, Christian Music, Inspirational Jewelry and Clothing, Homeschool curriculum, and Church Supplies. We encourage you to purchase your copy of Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith today - and if you are for any reason not happy, you have 30 days to return it. Please contact us at 1-877-205-6402 if you have any questions.

More About Tim Smith

Register your artisan biography and upload your photo! Tim Smith has worked with artisan and specialty cheeses for 25 years. He has traveled extensively throughout the US and parts of Europe visiting cheese makers. As a former Treasurer and Board Member of the American Cheese Society he developed close relationships with many of the country's leading cheese makers. In 2011 he was inducted into the prestigious International Guilde de Fromagers, an association founded in 1901 with the purpose to foster cheese knowledge.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy   [77  similar products]
2Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient   [0  similar products]
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Reviews - What do our customers think?
Not for beginners  Sep 19, 2008
I consider myself fairly good at following directions, and can make most anything with a good recipe. While this book has some good inspirations and the recipes may be ok, there is not sufficient detailed information on cheese making if you are just starting out. If you are a beginner cheese maker like I am, I would look for another book.
Very Helpful  Jul 2, 2008
I have the Carroll book as well - I like them both. Some overlap, but between this and the Carroll book you pretty much learn everything you would want to.
Making Artisan Cheeses  Feb 26, 2008
Excellant info. on making cheeses with great ideas on seasonings, variety and good ideas on how to use the various cheeses with other foods and wines.
Making Artisan Cheese  Dec 12, 2007
Well organised, nicely illustrated and enough (but not too much) detail to get the job done. I think that it is a very good purchase as a first guide because the recipes are so accessible, the novice can make many wonderful cheeses.
Nothing Artisan About It  Nov 15, 2007
Considering that the title features the word "Artisan" I expected a little more than what other cheesemaking books on the market contain. Instead I found less. It is more of a recap of other cheesemaking 101 primers, with less detail and less information. This book contains nothing of interest to anyone trying to take their cheese making skills to the next level. Steer clear.

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