And That's How You Make Cheese!
by Shane Sokol
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Book Reviews of And That's How You Make Cheese!
Book Review: Awesome little book for beginners
Summary: 5 Stars
I have the propensity to buy "How to make..." books only to find them in an unused collection on my kitchen shelf. This book, however, was actually used and enjoyed by myself, my family, and friends that received "Cheese and wine" gift baskets for special occasions.
This book is a very easy read. (There may be a typo here and there, but unless you are phonetically challenged, it's not that big a deal. It's infomative, not Hemmingway). This book is precise and to the point. There is no fluff or unnecessary information that can make one easily bored. (This problem, I have found in many other books that hold their own architectural position on my kitchen shelf.)
In addition, in spite of some of the contrary remarks made about this book, I did not find it to be a ," Grocery store pamphlet" style read at all. I think you get what you pay for, which is much more than I expected when I purchased it.
If you want to learn a short and sweet way to make cheese, buy this book. I highly recommend the Gouda recipe!
Book Review: A Fun Way To Try Something New!
Summary: 5 Stars
This little book was a great way to start a new hobby of aging cheeses. While searching for books on cheese, I came across this an thought I'd try to make my own. It was fun, interesting and everything has come out great. I cannot believe that with just regular kitchen items, I was able to make a Gouda and age a real BLUE cheese. It's not as hard as you'd think and the results are amazing.
Give it a try and you'll be making all sorts of cheeses and variations. The book was clear, concise and explained everything well enought for the complete beginner. Just follow the instructions and you'll make a wonderful cheese for just a little more than the cost of plain milk from the store. Recommended!
Book Review: A great little book.
Summary: 5 Stars
I bought this book from another site (wasn't listed here yet, I guess) a little while ago and have to write a review here too. This is a wonderful book for both the novice and experienced cheese maker. I have made several of the simpler cheeses and all have turned out great so far. I have a Gouda aging right now too, and will let you know how that recipe turns out. Great histories, tips and the recipes are very easy to follow. One of the other cheese making books available has recipes that are tricky to follow if you are a novice, sometimes outright confusing. The recipes in this book are easy to follow and are explained at every step. My book shipped in just a few days.Book Review: Where did the recipes come from?
Summary: 3 Stars
This is a nice little book in some ways, but most of the recipes are virtually identical to those in Barbara Ciletti's "Making Great Cheese at Home" (1999), without the gloss and pictures. This book's publish date is 2001. There is no attribution given. This seems unfair to Ciletti. The book is also full of typos. Some of them are important, such as pH values. I don't think the milk should be at pH 8.6 for mozzarella. Ciletti's version says 6.8, a more believable number. Speaking of mozzarella, I've made the 30-minute version from Ricki Carroll and found it works great, but maybe I'll give the more complicated Ciletti/Sokol version a try.Book Review: Did Anyone Proofread The Final Manuscript?
Summary: 1 Stars
I bought this book and Ricki Carroll's "Home Cheese Making" at the same time. Do yourself a favor and skip this book. Buy Ricki Carroll's instead. The difference in price is $5, but the difference in accuracy and professionalism of the two books are lightyears apart.
Not only are there typos in this book, but true mistakes that will doom your cheesemaking efforts. A couple of examples: using 3 oz of starter in the Colby recipe; adjusting the acidity of the mozzarella to 8.6pH. What other gotchas are in this book for the unsuspecting cheesemaker?
Skip it.