Author Topic: good timing ,new book  (Read 1509 times)

curd nerd

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good timing ,new book
« on: February 10, 2013, 08:07:32 PM »
if you are looking to move up a notch in the technical skills / knowledge dept. as i was just bought a brilliant book

MASTERING ARTISAN CHEESEMAKING,,,by CALDWELL

also in all AUSTRALIAN state library systems

happy reading ,,,brian


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Offline Al Lewis

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Re: good timing ,new book
« Reply #1 on: February 10, 2013, 10:18:02 PM »
Just bought the kindle edition of Mary Karlins new book. LOL   http://www.amazon.com/gp/product/B004CFAWPC/ref=oh_d__o00_details_o00__i00

Offline Tiarella

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Re: good timing ,new book
« Reply #2 on: February 11, 2013, 06:01:39 AM »
I do love Caldwell's book.  There a few things I wish were different but not much!  Love her lightness and sense of humor that pokes out here and there. 

Al,  I'll be curious what you think of Karlin's book.  her Drunken cow recipe seems off.  There is NO mention of brining or salting the cheese and so it ends up totally bland.  her pressing instructions seem a bit off too.  I like how her version of that cheese looks with it's colorful mottled surface but she gives no idea of how to keep that mold free.  Can't scrub it and get into all those crevices without scrubbing the raised wine-tinted areas away.
Let me know what you think......

Offline Al Lewis

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Re: good timing ,new book
« Reply #3 on: February 11, 2013, 01:58:38 PM »
The very first thing I found was that the recipe I looked up in the book wasn't even hers but one from Rikki's site.  Can't stand when people put stuff out like that and then charge money for it.  I can collect recipes and put them into a book.  I bought hers because it was highly recommended.  Not sure it's meeting expectations.  May just stick with Tim Smith.

Offline Tiarella

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Re: good timing ,new book
« Reply #4 on: February 12, 2013, 09:49:42 AM »
Al,  I had Tim Smith's book on loan for a while and didn't like it as much as Caldwell's book.  Do you have her book yet? 


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Offline Al Lewis

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Re: good timing ,new book
« Reply #5 on: February 12, 2013, 11:29:25 AM »
No, and I have to tell you that I'm not real impressed with many of the so called "Cheese Making" books.  I saw two that covered the history of cheese without a single recipe.  Some people will put any crap out there to make a buck.  I won't be buying any more until I get to do a thorough review and several real good references.  I bought Tim Smith's book on Sailor's suggestion and I really do like the book.

Offline linuxboy

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Re: good timing ,new book
« Reply #6 on: February 12, 2013, 11:37:28 AM »
Gianaclis's new book is quite good. It's substantial and explains some challenging concepts clearly. Her recipes are stylistically appropriate and have good details. Check it out from the library if you want to give it a test run.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Al Lewis

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Re: good timing ,new book
« Reply #7 on: February 12, 2013, 01:32:47 PM »
I actually looked for that book on Amazon but couldn't find it LB.  I've heard from several folks that it is really good.  I see that it is now available for my Kindle so I may buy it this week.
« Last Edit: February 12, 2013, 01:39:24 PM by Al Lewis »

Offline linuxboy

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Re: good timing ,new book
« Reply #8 on: February 12, 2013, 01:52:51 PM »
It's worthwhile. I like that there's finally a book-based discussion on texture and calcium levels and how acidity and casein buffering can be used for texture control. I've written about it here pretty extensively, but it's buried somewhere in one of the thousands of posts. Easier to flip through a book.
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Offline Tiarella

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Re: good timing ,new book
« Reply #9 on: February 12, 2013, 02:00:07 PM »
It's worthwhile. I like that there's finally a book-based discussion on texture and calcium levels and how acidity and casein buffering can be used for texture control. I've written about it here pretty extensively, but it's buried somewhere in one of the thousands of posts. Easier to flip through a book.
Al, does your Kindle show all the photos and diagrams?  Well worth seeing those!


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Offline Al Lewis

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Re: good timing ,new book
« Reply #10 on: February 12, 2013, 02:40:34 PM »
Yes, it shows everything in full HD color.  Same as looking at the book itself.

Offline Tiarella

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Re: good timing ,new book
« Reply #11 on: February 12, 2013, 03:05:15 PM »
Yes, it shows everything in full HD color.  Same as looking at the book itself.

But Al, how will you build up all the "stains with stories" on your Kindle the way that you can on a paper book?   ;D

Offline Al Lewis

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Re: good timing ,new book
« Reply #12 on: February 12, 2013, 04:19:19 PM »
Believe me, when I'm making cheese ANYTHING that can be stained is kept in the other room!  LOL

Offline Boofer

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Re: good timing ,new book
« Reply #13 on: February 12, 2013, 06:20:17 PM »
It's worthwhile. I like that there's finally a book-based discussion on texture and calcium levels and how acidity and casein buffering can be used for texture control. I've written about it here pretty extensively, but it's buried somewhere in one of the thousands of posts. Easier to flip through a book.
When you post some nugget of process control, I try to grab it and slap it into a Word doc that goes into my Cheese\Process folder. One of your latest additions is the gas exchange dialogue with MilkMaid. Nice. Thanks for your tutelage. I also noticed your location changed recently from above Seattle to the Golden State. :)

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Bread, beer, wine, cheese...it's all good.

Offline Al Lewis

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Re: good timing ,new book
« Reply #14 on: February 12, 2013, 07:07:36 PM »
I wish he was in Seattle.  We'd be visiting!!!  LOL