GCD Penguin Group PG9781615640096 The Complete Idiot's Guide to Cheese Making P6140897GCD-PG9781615640096 https://cdnimages.opentip.com/full/GCD/GCD-PG9781615640096.jpg Penguin Group PG9781615640096 The Complete Idiot's Guide to Cheese Making Become a cheese gourmet. The Complete Idiot\'s Guide to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses. The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal. The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one\'s own cheese.Item Depth: 0.5Item Width: 7.4Item Length: 9.2Country of Origin: USA 6140897 9781615640096 0.80lbs 0.50 7.40 9.20
Penguin Group
12.2400 Only 3 left In Stock
customer review - by , November 11, 2017
5/ 5stars
Love it!
customer review - by , September 9, 2017
5/ 5stars
Good, basic book on how to begin-and to continue- making all kinds of cheeses.
customer review - by , November 11, 2016
3/ 5stars
Lots of information here on Cheesemaking, and a lot of recipes that use the stuff after you've made it. Not as well photographed (B/W photos, and not enough of them), as Caldwell's or Asher's- or even Claudia Lucero's One Hour Cheese, books. This might be a better companion book than a 34;go it alone34; book, a little light on information at times? Worth having in your collection.
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Penguin Group PG9781615640096 The Complete Idiot's Guide to Cheese Making

Rating 4.5 | 3 reviews
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Become a cheese gourmet. The Complete Idiot's Guide to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses. The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal. The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese.

Item Depth: 0.5
Item Width: 7.4
Item Length: 9.2
Country of Origin: USA
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By A Customer
Date Added: Monday 06 November, 2017
Love it!
Rating: [5 of 5 Stars!]
By Robert Lightfoot
Date Added: Sunday 17 September, 2017
Good, basic book on how to begin-and to continue- making all kinds of cheeses.
Rating: [5 of 5 Stars!]
By A. Burchfield
Date Added: Monday 14 November, 2016
Lots of information here on Cheesemaking, and a lot of recipes that use the stuff after you've made it. Not as well photographed (B/W photos, and not enough of them), as Caldwell's or Asher's- or even Claudia Lucero's One Hour Cheese, books. This might be a better companion book than a 34;go it alone34; book, a little light on information at times? Worth having in your collection.
Rating: [3 of 5 Stars!]
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