A massive wealth of knowledge for dedicated cheese-making students.
Winstein’s (Your Fertility Signals, 1991) two-volume work will teach readers how to make the cheeses they know and love—and probably some they’ve never heard of.
The author first experienced fine cheese while traveling to Denmark as a teenager but didn’t try making it until many years later. In 1993, she took a one-day cheese-making class and was frustrated when she couldn’t replicate the strong tastes that she remembered. She began taking more advanced classes in Massachusetts and Vermont with a number of master cheese makers. In these volumes, Winstein hopes to convey the tips that she picked up from them in addition to her own knowledge from years of trial and error. Cheeses are helpfully grouped by order of complication to allow beginners to start small and then challenge themselves as they gain more experience. The photos in the book are in black and white; the author explains that monochromatic images show better detail about texture, that the ink will fade less over time, and that, in her opinion, the style is more aesthetically pleasing. The design is sparse and simple, with large pictures of each step. The recipes are very wordy, however, and color photos might have been preferable for readers who absorb information more readily from images or have poor vision. It’s possible that a reader may look at these texts and think that they contain much more information than they want about cheese making; however, the perspective of this book indicates that cheese is a precise undertaking and that if a person is truly hoping to make quality product, they’ll need to know everything here. In addition to recipes and an index of terms, there’s information about milk choice, starter cultures, rennet, cleanliness, safe cooking procedures, and equipment. It’s clear that the book is meant for people who are serious about taking on cheese making as a hobby or as a small business venture. Potential readers should also note that they may need to find a local source of raw milk, as Winstein explains that supermarket milk has limited functionality for cheese creation.
A massive wealth of knowledge for dedicated cheese-making students.Pub Date: Jan. 1, 2018
ISBN: 978-0-9985959-5-5
Page Count: 670
Publisher: Smooth Stone Press
Review Posted Online: July 12, 2018
Review Program: Kirkus Indie
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
An extravaganza in Bemelmans' inimitable vein, but written almost dead pan, with sly, amusing, sometimes biting undertones, breaking through. For Bemelmans was "the man who came to cocktails". And his hostess was Lady Mendl (Elsie de Wolfe), arbiter of American decorating taste over a generation. Lady Mendl was an incredible person,- self-made in proper American tradition on the one hand, for she had been haunted by the poverty of her childhood, and the years of struggle up from its ugliness,- until she became synonymous with the exotic, exquisite, worshipper at beauty's whrine. Bemelmans draws a portrait in extremes, through apt descriptions, through hilarious anecdote, through surprisingly sympathetic and understanding bits of appreciation. The scene shifts from Hollywood to the home she loved the best in Versailles. One meets in passing a vast roster of famous figures of the international and artistic set. And always one feels Bemelmans, slightly offstage, observing, recording, commenting, illustrated.
Pub Date: Feb. 23, 1955
ISBN: 0670717797
Page Count: -
Publisher: Viking
Review Posted Online: Oct. 25, 2011
Kirkus Reviews Issue: Feb. 1, 1955
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