“I am truly knocked out by this wonderful book,” says Steven Jenkins, author of Cheese Primer. He goes on to say,
“Mastering Artisan Cheesemaking is simply superb, and well-nigh flawless. Caldwell’s voice comes through so clear, friendly, and free of clinicality. I have learned so much that I didn’t realize I didn’t know. In fact, the book is so good I’m a little embarrassed that I didn’t even know how badly I needed it, and feel I am a vastly improved master cheesemonger for having been blessed with reading it.”
Gianaclis Caldwell’s new book has been praised for both its content and its gorgeous design. From Booklist’s review:
“The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, ‘the beautiful interplay of science and art that goes into creating truly great cheeses’), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space.”
But you don’t have to take anyone else’s word for it. Take a look at the excerpt below, and learn a little about washed rind, surface-ripened cheeses.
Mastering Artisan Cheesemaking will be on sale for 25% off until October 7.Mastering Artisan Cheesemaking: Washed Rind Surface-Ripened Cheeses