Having a few cooking reviews that I thought I'd never have... I thought I better make a cooking graphic. Who would have thought? Not me. :D
This is a review from my mom. I keep trying to get her to do one, but to no avail... until now. Got her with a book that she was just too curious to not at least look at. Yea, she cooks and apparently it skips a generation... So, deal was that I would get it if she reviewed it. Here are the results of her labor:
Publisher: Workman Publishing
Source: From NetGalley for review
It's a DIY cook's dream come true: It's pizza night, and you've made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate-and yes, you've made all the cheeses on it. Even better-you made them all earlier that day. In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step-with every step photographed-exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories-Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky "Pasta" Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.Florence's Thoughts:
One Hour Cheese makes you want to jump in and start making cheese. Getting everything you will need to make the cheese may not be so easy or fast, depending where you live. I could not find rennet a needed ingredient locally. The nearest place I could get it was 45 miles away. Even so the recipes are simple and easy to follow. The step by step pictures shows what your cheese should look like during the process. You don't have to second guess if what it should look like and if you are doing it right. The pluses in the book are all the recipes, making crackers from vegetables for your homemade cheese spreads, and making butter and yogurt. If you only make cheese only one time, this book would be worth the money.