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Cheese : identification, classification, utilization / John W. Fischer

By: Material type: TextTextPublication details: Australia : Delmar Cengage Learning, c2011Description: xii, 243 pages : illustrations ; 29 cmISBN:
  • 9781435401174
Subject(s): LOC classification:
  • TX 382 .F57 2011
Contents:
1. Why cheese? -- 2. Fresh and young cheeses -- 3. Mild aged cheeses -- 4. Medium strength and nutty cheeses -- 5. Strong and stinky cheeses -- 6. Cooking with cheese -- 7. What's with this cheese.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 382 .F57 2011 (Browse shelf(Opens below)) c.1 Available NULIB000001859
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
GC TX 357 .K58 2008 Food and culture / GC TX 357 .K58 2011 Food and culture / GC TX 360.I79 .S54 2011 Foods of Israel / GC TX 382 .F57 2011 Cheese : identification, classification, utilization / GC TX 385 .W48 2015 Sea and smoke : flavors from the untamed pacific northwest / GC TX 406 .K86 2006 The Secret Benefits of Spices and Condiments / GC TX 415 .C37 2015 The barista's bible /

Includes index.

1. Why cheese? -- 2. Fresh and young cheeses -- 3. Mild aged cheeses -- 4. Medium strength and nutty cheeses -- 5. Strong and stinky cheeses -- 6. Cooking with cheese -- 7. What's with this cheese.

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