Ebook The Modern CheesemakerMaking and cooking with cheeses at home edition by Morgan McGlynn Cookbooks Food Wine eBooks

Product details File Size 57785 KB Print Length 224 pages Page Numbers Source ISBN 191112787X Publisher White Lion Publishing (March 21, 2019) Publication Date March 21, 2019 Sold by  Digital Services LLC Language English ASIN B07L6LGW95

The Modern CheesemakerMaking and cooking with cheeses at home edition by Morgan McGlynn Cookbooks Food Wine eBooks Reviews

• The Modern Cheesemaker is a tutorial guide with recipes for home fromagier by Morgan McGlynn. Released 21st March 2019 by Quarto on their White Lion imprint, it's 224 pages and available in ebook and hardcover formats.
  
  I am a lifelong cheese fanatic. I am in love with artisanal cheeses which are, unfortunately, in short supply in my area. I do always look forward to the traveling cheese faires and competitions which happen a few times a year locally, but it's a cheese desert betweentimes. There are apparently 3500 different cheeses and they are distributed literally all over the planet across cultures and time, just not where I live, apparently. This book comes to the rescue.
  
  This recipes are arranged more or less in order of difficulty. The book begins with an introduction to the tools and ingredients necessary. Readers will likely have most of the supplies in their kitchens already and the author clearly advises against buying extra expensive equipment which will likely not be used regularly. There is also a short subchapter on different types of milk and how different seasons affect milk production along with a very short discussion of the biology of cheesemaking.
  
  The first cheese recipes in the book are fresh, unaged cheeses such as ricotta and 'cottage' cheese. I like that the recipes also include refinements and 'satellite' recipes using the cheeses produced. The ricotta section, for example, includes a recipe for ricotta and basil pesto gnocci, and a ricotta cheesecake that made my mouth water.
  
  The types of cheeses covered in the book include fresh cheeses, cream cheese, goatmilk, semi hard, hard and blue cheeses. I really had thought that most except the very simplest would be beyond the scope of a home hobbyist, but now I'm inspired to try.
  
  All of the recipes and procedures are packed full of clear and well made photographs which elevate the whole to an artistic, almost coffee table book. The photos really make this book beautiful.
  
  Five stars
  
  Disclosure I received an ARC at no cost from the author/publisher for review purposes.
• I received an electronic galley of this book via NetGalley.
  
  I am known for my passion for artisan cheese. For me, it's a Pokemon-like gotta-catch'em-all joyful hunt. However, I've never tried making cheese, even though I'm a baker and I love experimenting with diverse recipes in the kitchen. What little I had read about home cheese-making left me very intimidated.
  
  That attitude has shifted after reading this book. Morgan McGlynn is a cheese-monger and cheese-maker in the UK, and she has written a book in which I feel like she gently took me by the hand and showed me step by step how to make my own cheese. The book is organized by level of difficulty, too--start with fresh cheeses like mozzarella and ricotta, and work up to hard cheeses (hard in texture, harder and more time-consuming to make) like aged Cheddar and Brie.
  
  This isn't simply a recipe book, though it does indeed feature recipes for 18 cheeses plus some 40 recipes for utilizing that cheese. This is a book about the basics the science of cheese explained in straightforward terms, a breakdown of the equipment needed to safely and successfully make cheese, and also information about professional cheese-makers along with a list of some of the best cheeses in the world to seek out. To make this all even better, there are abundant full-color photographs that illustrate the steps and show what the finished results should look like.
  
  Oh, and I should add that all of the information is presented in measurements friendly for readers/cooks in Britain, America, and elsewhere. The recommended places to buy supplies are also not focused on one specific locale. McGlynn wants to help you make cheese, no matter where you live.
  
  I think I'm going to get a large pot and a few other new additions for my kitchen and finally give homemade cheese a go. The idea does still intimidate me, but now I feel like I have a guide to help me on my way.
• Some time ago, I watched a Food Network episode that showed how mozzarella was made. At the time I was into making homemade pizzas where I crafted each part, the dough and the sauce, using techniques that took a lot of time. I remember thinking I should add making my own mozzarella to the mix!
  
  If I had had this book then, I would have had no difficulty making my own mozzarella. This beautifully photographed book gives you step-by-step instructions about how to make a variety of cheesessoft ones like ricotta (two of them!) and burrata, goat cheese, semi-hard cheeses like halloumi, hard cheeses like cheddar, and even blue cheese. The book starts with information about ingredients and equipment needed. For most of the soft cheeses, not much is necessary, while other ones will require cultures and rennet. Not only does she give recipes for the cheeses themselves, but she also offers recipes that use the cheeses. Who could resist a recipe called Very Naughty Mac and Cheese? The photos accompanying these recipes look mouth-watering!
  
  Sprinkled throughout the book are sidebar sections featuring what she calls a star cheesemaker. Following the chapters on making the cheeses, there's a section on cheesemongers tips, including flavoring cheeses, wine pairings, and setting up a cheeseboard. She also gives resources to get needed equipment and the other supplies. The book ends with her list of favorite cheeses by country.
  
  If you ever had a desire to make cheese yourself at home, this is the book for you.
  
  I received a free advance copy, but this did not affect my review.