PDF Download The Modern Cheesemaker: Making and cooking with cheeses at home
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The Modern Cheesemaker: Making and cooking with cheeses at home
PDF Download The Modern Cheesemaker: Making and cooking with cheeses at home
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Review
‘From the first time I met Morgan I knew she was a special talent. From making, storing and ageing to tasting, slicing and hunting out new cheeses, there seems to be nothing she doesn't know.’ - Simon Rimmer
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About the Author
Morgan McGlynn is the owner of Cheeses of Muswell Hill, an award-winning independent cheese shop in North London. At age 21 she was Britain’s youngest female cheesemonger and she is the resident Cheese Expert on Channel 4’s Sunday Brunch, with recent appearances contributing to the programme’s highest-ever social media interaction. She is also cheese consultant for leading retailers and in 2017 launched her cheese wholesale business which now stocks some of the UK’s best delicatessens, farm shops, Michelin star restaurants and cheese shops.
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Product details
Hardcover: 224 pages
Publisher: White Lion Publishing (March 21, 2019)
Language: English
ISBN-10: 191112787X
ISBN-13: 978-1911127871
Product Dimensions:
8.5 x 0.9 x 10.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#457,632 in Books (See Top 100 in Books)
If you love cheese, this gorgeous encyclopedia of cheese is a must-have for your collection. Filled with color photographs and detailed descriptions, the author's mission is to help the every day cheese lover learn how to make their own cheeses at home. I think she has provided the information to make that a possibility for the dedicated home cook that wants to learn to make their own cheeses. For me, this beautiful book gave me a much deeper appreciation for all the cheeses that I love, and made me grateful that I can buy them with much less effort required! This wonderful book also includes a number of great recipes that USE cheese or are great to accompany cheese, and I am definitely going to be trying some of these. For example, the author provides a recipe for a sweet chili jam as an accompaniment to cheese that sounds really terrific that I'm dying to try. She includes recipes for several "dessert" Camemberts that all sound REALLY good: Roasted Peach Camembert, Fig Walnut and Honey Camembert, Creme Brulee Camembert and Honey and Pistachio Baked Camembert. There are a lot of cheesy goodness in this book that had me drooling, I won't lie. The book also includes information about recommended cheese and wine pairings, or cheese and other types of alcohol, which I found helpful and interesting. She offers tips on storing cheese, and how to avoid wasting cheese. Overall, I thought this book wasn't just a "how to make cheese" guide; I thought it was a loving tribute to a wide variety of cheese, and offered lots of advice on working with cheese. Even if you don't aspire to making your own, if you love cheese, I think you will love this book!
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 cheeses:soft 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.
I was excited about this book. One of my neighbors makes her own cheese, something that seemed pretty impressive to me and something I never thought would be do-able for me. I love flavorful cheese and it would be so amazing to make my own.The book had beautiful photos, step by step directions, as well as a handy list of needed tools andd equipment in which to make these beautiful and flavorful cheeses. It also included goat cheese, which looked so delicious. I think I will be referring to this book often!I was given an book copy of this book from NetGalley. All thoughts are my own.
I have made ricotta and mozzarella at home before so this book looked fun and appealing. I was so impressed with this book and the author! She claimed that you wouldn't need a lot of fancy equipment, and she was right! Purchasing expensive equipment I might never use again kept me from pursuing cheesemaking, but this author really made it simple and reasonable! Every page had beautiful, sharp, informative pictures. She starts on cheesemaking from easy to more complicated, includes recipes to use your cheese, explains wine pairings, and even shows you sample seasonal cheeseboards! She explained so many things about cheesemaking I never knew, but made it so simple and approachable that it really encourages a beginner. I feel like this author is a wonderful teacher as well! This was so fun and informative, I just loved it!Special thanks to NetGalley for my complimentary copy in return for my honest review.
To be honest, I love cheese and I was totally hooked by the cover and “Cheeseâ€, but I had zero intentions of making my own as I dove in. But after reading it? I’m DEFINITELY going to be trying my hand at mozzarella, ricotta, mascarpone, cream cheese, and truffled gouda, and… Never mind. Scratch that. I can’t wait to get home and start making my own cheese. I’m currently in France and fromage is king here…and this gal is going to be trying her hand at making her own!Love, love, LOVE this book. it makes the process simple and easy to understand. This is going to be an enjoyable experiment and process. I may even have to host a wine and cheese party for some of our close friends if this turns out well.If you’re a cheese lover, you will enjoy this book…and likely will want to try your hand at making cheese as well. YUM!
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