Cheese and Cheese-Making (Cooking in America)
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Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.
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- Author:
- John Benson
- Binding:
- Paperback
- Dewey Decimal Number:
- 641
- EAN:
- 9781429010627
- ISBN:
- 1429010622
- Label:
- Applewood Books
- Languages:
- English
- List Price:
- $12.95
- Manufacturer:
- Applewood Books
- Number Of Items:
- 1
- Number Of Pages:
- 164
- Product Group:
- Book
- Product Type Name:
- ABIS_BOOK
- Publication Date:
- 2007-12-15
- Publisher:
- Applewood Books
- Studio:
- Applewood Books
- Title:
- Cheese and Cheese-Making (Cooking in America)
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