Tim Smith (3) (1962–)

This is my favorite cheese making book so far. I'm new to cheese making but I have jumped right in and made several different varieties so far. The recipes in this book are workable, with clear instructions, findable ingredients, and home-appropriate outputs (no 5-20 lb cheeses!). I am a very visual person, and I do much better seeing exactly what I'm supposed to be doing if I'm trying a new-to-me process, and this book provides enough visual cueing for me to be successful. It's not overly show more illustrated, just adequately and clearly.
Note though that I do see there are a lot of errata--recipes where ingredients are listed and then no instructions for when or how to use them are given; or recipes which instruct you to add ingredients never listed. show less

Excellent book for anyone looking for additional ideas and recipes beyond the Ricki Carroll masterpiece.