The Cheeses & Wines of England & France with Notes on Irish Whiskey (B22)
A Worthy Purchase
I received this book as an unexpected gift, and I feel very fortunate! I have several "modern" home cheesemaking books, and those recipes and information are invaluable, but the glimpse here into how cheesemaking was/is done outside of the rigid recipes, thermometer readings, pH readings, etc. is wonderful.
A good book to read while making cheese....
I enjoyed dabbling into this book. I read it in bits and pieces while I waited for my rennet to set. I skipped ahead, I dropped back to known cheeses. I played with his versions of my favorites. There are always new ideas and suggestions worth considering. This is definitely worth having, especially at this very reasonable price.
An amazing book!
As the other reviewers have said very well, I can only "ditto" their comments. This book shouldn't be on sale because it's worth every penny at regular price. I love reading about the trips to the farms, how the milk is gathered and handled, how the ash is applied to the cheese from the bottom of a pot in the fireplace…So many interesting tidbits of information. I will enjoy this book for a very long time and have already put some of the wisdom into my own cheese making.
Love this book!
We got this book at a GREAT weekend course with Jim here at what I like to call "Cheese School." Amazing, by the way. Highly recommend! But about the book: I have really only finished the cheese section but I can tell you it is exactly what all of my fellow cheese neophytes and I crave- wisdom from those that have mastered the art. This book talks about what people have done for in the villages where the cheeses were invented and perfected. Wow! People pay thousands of dollars to study with cheese masters in Europe and we get to have a little of it right here in our own homes. This book is a bargain!