TY  - BOOK
AU  - Carroll,Ricki
TI  - Home cheese making: from fresh and soft to firm, blue, goat's milk, and more : recipes for 100 favorite cheeses 
SN  - 161212867X
AV  - SF271 .C37 2018
U1  - 637/.3 23
PY  - 2018///
CY  - North Adams, MA
PB  - Storey Publishing
KW  - Cheesemaking
KW  - Cooking (Cheese)
KW  - Cookbooks
KW  - lcgft
N1  - Includes index; part 1. Getting started -- Ingredients -- Equipment -- Techniques -- part 2. Recipes for all types of cheese -- Fresh cheese -- Soft and semi-soft ripened cheese -- Hard and semi-hard cheese -- Blue cheese -- Goat cheese -- Whey cheese -- Cultured dairy products -- part 3. For the love of cheese -- Tips and techniques for serving cheese -- Breakfast, brunch, and bread -- Dips, spreads, and small bites -- Soups, salads, and sides -- Main courses -- Desserts and drinks
N2  - 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
ER  -