Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith Summary and Reviews
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Book Reviews of Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)
Book Review: Not quite the great book about cheese
Summary: 2 Stars
There is a need for a great book on making artisan cheese and sadly this one is not it. There are so many omissions and errors in this book; ingredients that are not used in the recipe, ambiguous temperatures specified ("maintain target room temperature"?!). An American book, it strikes me as being overly chemical rather than artisan in nature.
You can get something from this book if you're prepared to use the recipes as a vague starting point to then analyze what might have been intended and then correct and go forward. Lots of annoying side bars with "supplemental" information which seems no substitute for a well written main text.
In summary, take with a pinch of (chemically refined) salt.
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