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Saturday, April 25, 2015

* FOOD BOOK OF THE MONTH! : Kitchen Creamery (Chronicle Books)

KITCHEN CREAMERY (Chronicle Books, 2015, 248 pages, ISBN 978-1-4521-1162-9, $29.95 US hard covers) is by Louella Hill, a professional cheesemaker with a series of classes in the Bay Area <> Here she advocates making yogurt, butter and cheese at home in your kitchen. She's got a primer on Greek yogurt, kefir, creme fraiche, and butter. Next up is ricotta, quark, chevre, feta and mascarpone. Then there are the washed rinds, bloomy rinds, and the pressed cheeses. So there are about 42 in all, complemented by post-production fundamentals of judging ripeness, setting up a cheese cave, storing and freezing. It's a good book for classes, as are its intentions. Other material includes a glossary, troubleshooting, appendices on cultures and butterfat, sanitation and presses, and resources and references. It is a good reference book, just loaded with readable information. Recipes are for making cheese; there are no cooking with cheese ideas. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. The index is in large type. Quality/Price Rating: 91.


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