Identification, Classification, Utilization

Book - 2011
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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. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese!
Publisher: Australia ; Clifton Park, NY : Delmar Cengage Learning, c2011.
ISBN: 9781435401174
Characteristics: xii, 243 p. : col. ill., col. maps ; 29 cm.
Additional Contributors: Culinary Institute of America

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