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Inhaltsangabe
This is Volume I of Cheese and Fermented Milk Foods by Frank V. Kosikowski and Vikram V. Mistry. This is a bible for any cheese-maker; testimony to Frank Kosikowski's dedication and love of both the cheese industry and his former students at Cornell University. This book was first published in 1966 and contains recipes for, and descriptions of, hundreds of cheeses. Frank offers expertise in every aspect of cheese-making, from home to industrial scale. Frank was the founder of the American Cheese Society in 1983 and gave us great vision for the future of domestic cheese-making. From novice to pro, you are in for an education extraordinaire Professor Kosikowski's classic book.
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Cheese and Fermented Milk Foods, Volume I: Origins and Principles
Verlag:
New England Cheesemaking Supply Company, 1999
ISBN 10: 0960740449
ISBN 13: 9780960740444
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Hardcover
Anbieter: Salish Sea Books, Bellingham, WA, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. 3. Very Good+; Hardcover; 3rd Edition; Covers are still glossy; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Large Format (Quatro, 10.75" - 11.75" tall); 4.9 lbs; White covers with photo of a small girl eating cheese, and title in black lettering; 1999, New England Cheesemaking Supply Company; 729 pages; "Cheese and Fermented Milk Foods, Volume I: Origins and Principles," by Frank V. Kosikowski, et al. Artikel-Nr. SKU-1303AD04710306
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