Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

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Authors : Culinary Institute of America; John Fischer


256 Pages  Hardcover 

1st Edition

©2011 , Published


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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 CIA’s new Kitchen Pro Series focusing on kitchen preparation s... more


Offers practical information on fabricating and utilization.

Additional features include storage information, basic preparation methods, and recipes.

Full color photographs show the distinct differences in each food type, which is essential in cuisine identification

Step-by-step procedures clearl... more