Modern cheese cheese for all
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Here is a desktop book not only for beginners, but also for experienced cheesecakes. The author of the book is Pavel Chechulin, an organ chemist by education, outlined the basic processes of cheese, an affordable and understandable language. So now they are available to everyone who wants to make cheese. You can apply the acquired knowledge both in home, and in conditions of small and even large production. At the same time, you will learn how to make cheeses with pre -set and easily repeated properties each time - tastes, structure and pattern. In addition to the extensive theoretical base, the book presents 13 recipes with a detailed step -by -step description of the preparation.
In this book you will find an extensive theoretical part on the basics of cheese, as well as 13 detailed recipes with a step -by -step description.
The book is suitable for those who want to thoroughly approach the process of making cheese at home, as well as in conditions of small and large industries.
All microbiological and chemical processes are described in an accessible language
In this book you will find an extensive theoretical part on the basics of cheese, as well as 13 detailed recipes with a step -by -step description.
The book is suitable for those who want to thoroughly approach the process of making cheese at home, as well as in conditions of small and large industries.
All microbiological and chemical processes are described in an accessible language
Author:
Author:Pavel Chechulin
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Melvpey
Series:
Series: Culinary Opening
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-04-111659-0
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