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Cargando... The Complete Idiot's Guide to Cheese Makingpor James R. Leverentz
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Become a cheese gourmet. The Complete Idiot's Guide(r) to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. *Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses *The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal *The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)637.3Technology Agriculture & related technologies Dairy: Milk, Butter, Cheese CheeseClasificación de la Biblioteca del CongresoValoraciónPromedio: No hay valoraciones.¿Eres tú?Conviértete en un Autor de LibraryThing. |