Cheese
identification, classification, utilization
Edición de la obra Cheese
| Autor | John W. Fischer |
|---|---|
| Editorial | Delmar Cengage Learning |
| Fecha de publicación | 2011 |
| Lugar | Australia, Clifton Park, NY |
| Idioma | inglés |
| Páginas | 243 |
| ISBN-13 | 9781435401174 |
| ISBN-10 | 1435401174 |
| OCLC | 642931788 |
| LCCN | 2009942321 |
| Serie | Kitchen pro series |
| Número de Cutter | F529c |
A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.