Cheese: Identification, Classification, Utilization(Kitchen Pro Series)
by:John W. Fischer
Author: Fischer, John
Publisher: Cengage Learning
Publish Date: Feb 2010
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
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
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?
Appendix A: Reference Tables
Appendix B: Resources