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Cheeses (Pro Kitchen Series)

John W. Fischer




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 | #1419122 in Books |  Cengage Learning |  2010-02-01 | Original language:English | PDF # 1 |  11.00 x9.00 x1.00l,2.30 | File type: PDF | 256 pages

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|| |Recipe 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: Cooki

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...

You can specify the type of files you want, for your device.Cheeses (Pro Kitchen Series)   |  John W. Fischer. I was recommended this book by a dear friend of mine.

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