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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: curd nerd on February 11, 2013, 02:07:32 AM
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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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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 (http://www.amazon.com/gp/product/B004CFAWPC/ref=oh_d__o00_details_o00__i00)
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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......
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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.
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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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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.
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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.
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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.
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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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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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Yes, it shows everything in full HD color. Same as looking at the book itself.
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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
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Believe me, when I'm making cheese ANYTHING that can be stained is kept in the other room! LOL
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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. :)
-Boofer-
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I wish he was in Seattle. We'd be visiting!!! LOL
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I just came across this book in a bookstore - think I will add this in my cheese making book shelf!!!
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Downloaded it last night to my Kindle. Looks great for what little I've glanced through. Very informative.
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where I can download this book.......
Bob Reighley (http://www.devotional.com/)
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It's available in Nook format from Barnes and Noble. You can download the free Nook app for your computer and read it on there if you want. Also after you buy a book you have the option of downloading to your computer, it does belong to you. Then you can go online and convert to pdf if you want. There is a free converter online.
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It seem that book is really interesting because it all about cheese.