Hardcover: 256 pages
Publisher: Ten Speed Press; 1 edition (August 23, 2011)
Product Dimensions: 8.8 x 0.8 x 9.3 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (155 customer reviews)
Best Sellers Rank: #39,231 in Books (See Top 100 in Books) #20 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy #51 in Books > Science & Math > Agricultural Sciences > Animal Husbandry #503 in Books > Cookbooks, Food & Wine > Cooking Methods
I would consider myself an advancing novice cheese maker in that I have been making cheese for many years now, have made many different types of cheese several times (including more difficult ones), yet I feel I have a lot to learn yet before joining the elite ranks of advanced cheese makers.When I bought this book, I was under the asumption that it was targeted toward a beginner cheese maker. I have read all of the introductory material and glanced through nearly all recipes. Please consider my review from this perspective.First thing I will say is that I love this book! I feel it is very well done and hosts some great cheese pictures (Always a huge plus for me)! I knew it was going to be well worth it when I saw that Peter Reinhart (Author of "The Bread Baker's Apprentice", my favorite bread book) wrote the forward.I feel that the instruction is clear and this author has done a great job of thinking about the weird little "common sense" things which tend to get left out of cheese making books. Stuff like recommending that you sanitize you equipment in bleach then dry on a rack on top of a cookie sheet before starting your cheese making session. To some this may be assumed, but if you have never worked food service- proper sanitation may not be second nature to you.Another thing I really appreciate is the author's presentation of equipment and ingredients. All items are explained in good detail. I was very impressed with the fact that she included a chart with many of the most common cheese starter cultures, what they are used for, and which vendors carry them. I will be photo copying this chart and laminating it to keep with my equipment (big +1 there!).The pictures, as I mentioned, are very nice.Now, the recipes.
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