Cheese and Cheese-Making
by James Long, John Benson
Publisher: Chapman and Hall 1896
ISBN/ASIN: 1429010622
Number of pages: 172
Description:
This 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.
Download or read it online for free here:
Download link
(multiple formats)
Download mirrors:
Mirror 1
Similar books
Mom's Best Recipes - Volume IIby Shirley McNevich
Mom's collection Volume II contains the 250 best recipes from their cooking blog: cakes, cheesecakes, brownies and cupcakes, pies, icings, frostings, fudge and candies, breads, entrees, side dishes, puddings, cookies and cookie bars, beverages, etc.
(14215 views)
The Candy Maker's Guide- Fletcher Manufacturing Company
In presenting this selection of choice recipes for Candy Makers we have endeavored to avoid everything that is not practical and easy to understand. The recipes given are from the most experienced and notable candy makers of America and Europe.
(12568 views)
Culture and Cookingby Catherine Owen - Cassell, Petter, Galpin and Co.
Although this is not a cookery book, insomuch as it does not deal chiefly with recipes, I shall yet give a few; but only when they are better than those in general use, or good things little known, or belong to the domain of a French chef.
(9297 views)
The Physiology of Taste, or Meditations on Transcendental Gastronomyby Jean Anthelme Brillat-Savarin - eBooks@Adelaide
The book offers meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death. Brillat-Savarin proclaims that the discovery of a new dish does more for human happiness than the discovery of a star.
(8654 views)