Cheese and Cheese-Making (Cooking in America)

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)