Book of Cheese
Author: Charles Thom
Publisher: Applewood Books
ISBN: 9781429010740
Category: Cooking
Page: 420
View: 839
Language: en
Pages: 420
Pages: 420
Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commerically or widely imported in America.
Language: en
Pages: 416
Pages: 416
EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar
Language: en
Pages: 415
Pages: 415
Books about The Book of Cheese
Language: en
Pages:
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Books about The Complete Book of Cheese
Language: en
Pages: 511
Pages: 511
Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book.
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