Artisan Cheese Making at Home
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Artisan Cheese Making at Home by Mary Karlin
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals--milk, starters, coagulants, and salt--and transform them into complex edibles.
Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country's most passionate artisan cheese producers--cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Cr me Fra che and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Ch vre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria--everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Souffl s with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
MARY KARLIN is a founding staff manager and chef-instructor at Ramekins Sonoma Valley Culinary School, where she has taught wood-fired cooking classes for nine years. Mary has also taught at Draeger's, Rancho La Puerta, and the Culinary Institute of America, Greystone. A freelance food writer and traveling instructor, Mary splits her time between northern California and Superior, Arizona, where she directs her Live-Fire Cooking Camp Culinary Center. She also teaches regional cooking camps around the United States. THE AUTHOR SCOOP What's your most essential kitchen tool?
Tongs What was your inspiration for writing Wood-Fired Cooking?
My wood-burning oven; the food and community created by it. The oven made me a better cook. If you had to boil the message of Wood-Fired Cooking down to one sentence, what would it be?
Stay connected to your food. Cook ethically, share food with others and create community wherever you can. What food could you not live without?
Potatoes What was your first job?
Right out of clothing design school, I was the assistant to a clothing designer in San Francisco. She was the co-owner and wife of an A-1 screamer. The place had all the fantasy images and sounds of what I thought was the typical garment manufacturer's life. It was a pressure cooker and in the first 6 months I developed an ulcer and quit. I thought that was the end of my life in the garment business. Thankfully, I was wrong and went on to other joyful positions at great companies, spending over 25 years of my life in that world. Next career, food.
Tongs What was your inspiration for writing Wood-Fired Cooking?
My wood-burning oven; the food and community created by it. The oven made me a better cook. If you had to boil the message of Wood-Fired Cooking down to one sentence, what would it be?
Stay connected to your food. Cook ethically, share food with others and create community wherever you can. What food could you not live without?
Potatoes What was your first job?
Right out of clothing design school, I was the assistant to a clothing designer in San Francisco. She was the co-owner and wife of an A-1 screamer. The place had all the fantasy images and sounds of what I thought was the typical garment manufacturer's life. It was a pressure cooker and in the first 6 months I developed an ulcer and quit. I thought that was the end of my life in the garment business. Thankfully, I was wrong and went on to other joyful positions at great companies, spending over 25 years of my life in that world. Next career, food.
| SKU | Unavailable |
| ISBN 13 | 9781607740087 |
| ISBN 10 | 1607740087 |
| Title | Artisan Cheese Making at Home |
| Author | Mary Karlin |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2011-08-23 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |