Book of Cheese
Author: Charles Thom
Publisher: Applewood Books
ISBN: 9781429010740
Category: Cooking
Page: 426
View: 208
Language: en
Pages: 426
Pages: 426
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: 228
Pages: 228
The author of "The Complete Book of Cheese" got his inspiration in cuisine after his studies at the University of Wisconsin, where he got acquainted with several Swiss professors who turned out to be experts in cheese. That experience inspired him to travel around the world to seek regional wisdom
Language: en
Pages: 415
Pages: 415
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Language: en
Pages:
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