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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

Title: good timing ,new book
Post by: curd nerd on February 11, 2013, 02:07:32 AM
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
Title: Re: good timing ,new book
Post by: Al Lewis on February 11, 2013, 04:18:02 AM
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)
Title: Re: good timing ,new book
Post by: Tiarella on February 11, 2013, 12:01:39 PM
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......
Title: Re: good timing ,new book
Post by: Al Lewis on February 11, 2013, 07:58:38 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.
Title: Re: good timing ,new book
Post by: Tiarella on February 12, 2013, 03:49:42 PM
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? 
Title: Re: good timing ,new book
Post by: Al Lewis on February 12, 2013, 05:29:25 PM
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.
Title: Re: good timing ,new book
Post by: linuxboy on February 12, 2013, 05:37:28 PM
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.
Title: Re: good timing ,new book
Post by: Al Lewis on February 12, 2013, 07:32:47 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.
Title: Re: good timing ,new book
Post by: linuxboy on February 12, 2013, 07:52:51 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.
Title: Re: good timing ,new book
Post by: Tiarella on February 12, 2013, 08:00:07 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!
Title: Re: good timing ,new book
Post by: Al Lewis on February 12, 2013, 08:40:34 PM
Yes, it shows everything in full HD color.  Same as looking at the book itself.
Title: Re: good timing ,new book
Post by: Tiarella on February 12, 2013, 09:05:15 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
Title: Re: good timing ,new book
Post by: Al Lewis on February 12, 2013, 10:19:19 PM
Believe me, when I'm making cheese ANYTHING that can be stained is kept in the other room!  LOL
Title: Re: good timing ,new book
Post by: Boofer on February 13, 2013, 12:20:17 AM
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-
Title: Re: good timing ,new book
Post by: Al Lewis on February 13, 2013, 01:07:36 AM
I wish he was in Seattle.  We'd be visiting!!!  LOL
Title: Re: good timing ,new book
Post by: xyztal on February 13, 2013, 03:13:07 AM
I just came across this book in a bookstore - think I will add this in my cheese making book shelf!!!
Title: Re: good timing ,new book
Post by: Al Lewis on February 13, 2013, 10:09:12 PM
Downloaded it last night to my Kindle.  Looks great for what little I've glanced through.  Very informative.
Title: Re: good timing ,new book
Post by: adam bucky on March 09, 2013, 12:23:17 PM
where I can download this book.......



 Bob Reighley (http://www.devotional.com/)
Title: Re: good timing ,new book
Post by: tnbquilt on March 09, 2013, 01:43:27 PM
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.
Title: Re: good timing ,new book
Post by: mickens08 on March 22, 2013, 09:28:40 AM
It seem that book is really interesting because it all about cheese.