Guide to Cheese Identification, Fabrication, and Utilization Fischer, John W. Primary Author mixed material bibliography USA Delmar Cengage Learning 2011 monographic en English

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243p. This book about the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese! Cheese Kitchen Hospitality 637.39781435401174 Podomoro University Digital Library 637.3 Fis k 2014.12.0431 My Library 637.3 Fis k 2014.12.0432 My Library 637.3 Fis k Cheese.jpg.jpg 184 2014-12-12 16:32:39 2018-02-13 14:29:37 machine generated