The Joy of Cheesemaking

Jody M. Farnham, Marc Druart (Autoren)

Buch | Softcover

256 Seiten

2011
Skyhorse Publishing (Verlag)
978-1-61608-060-0 (ISBN)

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Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will allow the reader to learn all about cheese, from making it, to choosing it, to pairing it with the right wines.

Jody M. Farnham was the program coordinator and administrative director for the Vermont Institute for Artisan Cheese from 2003 to 2013. She lives in Burlington, Vermont.

Erscheint lt. Verlag	21.4.2011
Verlagsort	New York, NY
Sprache	englisch
Maße	152 x 229 mm
Gewicht	585 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
	Schulbuch / Wörterbuch ► Lexikon / Chroniken
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-61608-060-4 / 1616080604
ISBN-13	978-1-61608-060-0 / 9781616080600
Zustand	Neuware