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Thread: Cheese: Identification - Classification - Utilization (Kitchen Pro Series)

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    Default Cheese: Identification - Classification - Utilization (Kitchen Pro Series)

    Cheese: Identification, Classification, Utilization(Kitchen Pro Series)

    by:John W. Fischer






    Product Detail

    Author: Fischer, John
    Publisher: Cengage Learning
    Publish Date: Feb 2010
    ISBN-13: 9781435401174
    ISBN-10: 1435401174
    Format: pdf
    Number of Pages: 243
    Shipping Weight (in pounds): 2.3
    Product in Inches (L x W x H): 9.2 x 0.8 x 10.9
    Size:17,1 MB


    Product Description

    Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses 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!


    Table of Contents

    About the CIA
    Author Biography
    Acknowledgements
    Introduction
    Chapter 1: Why Cheese?
    Chapter 2: Fresh and Young Cheeses
    Chapter 3: Mild Aged Cheeses
    Chapter 4: Medium Strength and Nutty Cheeses
    Chapter 5: Strong & Stinky Cheeses
    Chapter 6: Cooking With Cheese
    Chapter 7: What’s with this Cheese?
    Glossary
    Bibliography
    Appendix A: Reference Tables
    Appendix B: Resources
    Index



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    Default Re: Cheese: Identification - Classification - Utilization (Kitchen Pro Series)

    Cheese Identification, Classification, Utilization
    (Kitchen Pro Series)
    2010



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    Last edited by Motoko; 30th September 2012 at 05:13 AM. Reason: UPDATE.
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