by Ricki Carroll
In 1982, Ricki Carroll published Cheesemaking Made Easy. It sold over 100,000 copies and received praise nationwide, from Bon Appetit — “. . . takes the complexity out of making cheese at home. . . a thorough and practical guide” — to Booklist — “This is a crisp, no-nonsense introduction to the world of cheesemaking.” International Association of Culinary Professionals award-winner Laura Werlin, who has written the foreword to this new edition, says, “Ricki Carroll is the ‘answer-woman’ whom cheesemakers call for advice.” Now the classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.
Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
(Previously published as Cheesemaking Made Easy)
Paperback, 224 pages; 7" x 9"
Illustrations throughout
ISBN 1-58017-464-7
