did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9781435401174

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

by ;
  • ISBN13:

    9781435401174

  • ISBN10:

    1435401174

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2010-02-01
  • Publisher: Cengage Learning

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

List Price: $95.00 Save up to $26.60
  • Rent Book $68.40
    Add to Cart Free Shipping Icon Free Shipping

    TERM
    PRICE
    DUE
    USUALLY SHIPS IN 24-48 HOURS
    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

Supplemental Materials

What is included with this book?

Summary

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!

Table of Contents

Recipe Contents About the CIA
Author Biography
Acknowledgements
Introduction
Why Cheese?
Fresh and Young Cheeses
Mild Aged Cheeses
Medium Strength and Nutty Cheeses
Strong & Stinky Cheeses
Cooking With Cheese
What's with this Cheese?
Glossary Bibliography
Reference Tables
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 Souffl?
Tartiflette Americaine
Fondue
Gnocchi alla Romana
Fonduta
Goug?res Raclette Warm Mozzarella Appetizer
Risotto with Taleggio and Arugula
Fromage Fort
Flamiche aux Poireaux
P?te Bris?e
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
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program