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(Ebook) Cheese: Identification - Classification - Utilization by John W. Fischer, Culinary Institute of America ISBN 9781435401174, 1435401174

  • SKU: EBN-2440062
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Instant download (eBook) Cheese: Identification - Classification - Utilization after payment.
Authors:John W. Fischer, Culinary Institute of America
Pages:256 pages.
Year:2010
Editon:1
Publisher:Delmar Cengage Learning
Language:english
File Size:17.16 MB
Format:pdf
ISBNS:9781435401174, 1435401174
Categories: Ebooks

Product desciption

(Ebook) Cheese: Identification - Classification - Utilization by John W. Fischer, Culinary Institute of America ISBN 9781435401174, 1435401174

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!
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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