Compartir
Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America)
James Long
(Autor)
·
John Benson
(Autor)
·
Applewood Books
· Tapa Blanda
Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America) - Long, James ; Benson, John
Sin Stock
Te enviaremos un correo cuando el libro vuelva a estar disponible
Reseña del libro "Cheese and Cheese-Making: Butter and Milk, With Special Reference to Continental Fancy Cheeses (Cooking in America)"
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.