[PDF.28et] Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America)
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Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America)
James Long, John Benson
[PDF.pb69] Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America)
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| #6516706 in Books | Applewood Books | 2007-12-15 | Original language:English | PDF # 1 | 9.12 x.47 x6.03l,.55 | File type: PDF | 164 pages | ||3 of 6 people found the following review helpful.| waste of money, much better BIGGER and newer books avail|By Paul Holtman|this old book was a very dry read, there a much better books on cheese making that are more detailed and longer for same price.|From the Inside Flap|I. THE PRINCIPLES OF CHEESE-MAKING I By James Long II. THE TRADE IN FOREIGN CHEESE 12 By James Long III. SOFT CHEESE MANUFACTURE 23 By James Long IV. GORGONZOLA, AND THE VARIETIES OF BLUE OR MOULDED CHEESE 37 By James Long V. OTHER VARIETIES
Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.
You can specify the type of files you want, for your device.Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America) | James Long, John Benson. A good, fresh read, highly recommended.
