Kitchen Pro Series: Guide to Cheese Identification, Fabrication, and Utilization

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Kitchen Pro Series: Guide to Cheese Identification, Fabrication, and Utilization

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!

Statement of Responsibility

Author(s)

Fischer, John W. - Personal Name

Edition

Call Number

637.3 Fis k

ISBN/ISSN

9781435401174

Subject(s)

Hospitality
Kitchen
Cheese

Classification

637.3

Series Title

GMD

Text

Language

English

Publisher

Delmar Cengage Learning

Publishing Year

2011

Publishing Place

USA

Collation

243p.

Specific Detail Info

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