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 CIAas 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! Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.Culinary Institute of America, John Fischer. WHY. CHEESE? Simple answers abound here. Most simply, people love cheese. On average, Americans eat 32 pounds a year per person. The Italians each eat 51 pounds, the French 53 . . . and theanbsp;...
|Title||:||Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization|
|Author||:||Culinary Institute of America, John Fischer|
|Publisher||:||Cengage Learning - 2010-02-01|