Home Cheese Making, 4th Edition

From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

Nonfiction, Food & Drink, Meats & Dairy, Dairy, Science & Nature, Technology, Food Industry & Science, Canning & Preserving
Cover of the book Home Cheese Making, 4th Edition by Ricki Carroll, Storey Publishing, LLC
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Author: Ricki Carroll ISBN: 9781612128689
Publisher: Storey Publishing, LLC Publication: December 25, 2018
Imprint: Storey Publishing, LLC Language: English
Author: Ricki Carroll
ISBN: 9781612128689
Publisher: Storey Publishing, LLC
Publication: December 25, 2018
Imprint: Storey Publishing, LLC
Language: English

Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

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