Cheese and Cheese-Making (Cooking in America)

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By:
Applewood Books
  • 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.
  • 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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