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

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

by Culinary Institute of America
     
 


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 skills, this user-friendly, full-color resource discusses the… See more details below

Overview


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 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!

Product Details

ISBN-13:
9781435401174
Publisher:
Cengage Learning
Publication date:
02/01/2010
Series:
KitchenPro Series
Pages:
256
Sales rank:
1,362,161
Product dimensions:
9.30(w) x 10.90(h) x 0.80(d)

Related Subjects

Table of Contents


Recipe Contents About the CIA Author Biography Acknowledgements Introduction Chapter 1: Why Cheese? Chapter 2: Fresh and Young Cheeses Chapter 3: Mild Aged Cheeses Chapter 4: Medium Strength and Nutty Cheeses Chapter 5: Strong & Stinky Cheeses Chapter 6: Cooking With Cheese Chapter 7: What's with this Cheese? Glossary Bibliography Appendix A: Reference Tables Appendix B: Resources Index Photo Credits Recipe Contents Croque Monsieur Grilled Halloumi White Wine Vinaigrette Macaroni & Cheese with Bacon Ravioli with Zucchini and Lemon Thyme Midnight Moon Cheese Souffle Tartiflette Americaine Fondue Gnocchi alla Romana Fonduta Gougères Raclette Warm Mozzarella Appetizer Risotto with Taleggio and Arugula Fromage Fort Flamiche aux Poireaux Pâte Brisee Spiedini alla Romana Roquefort and Walnut Pithivier Goat Cheese and Pecan Napoleon Homemade Ricotta Herb-Marinated Yogurt Cheese Belgian Endive au Gratin Grilled Trevigiano with Smoked Scamorza Paneer Paratha

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