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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization - Culinary Institute of America, and Fischer, John, Rabbi
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The definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, and food enthusiasts. This full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.

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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization 2010, Cengage Learning

ISBN-13: 9781435401174

Hardcover
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