skip to content
Cheese : identification, classification, utilization Preview this item
ClosePreview this item
Checking...

Cheese : identification, classification, utilization

Author: John W Fischer; Culinary Institute of America.
Publisher: Australia ; Clifton Park, NY : Delmar Cengage Learning, ©2011.
Series: Kitchen pro series.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: John W Fischer; Culinary Institute of America.
ISBN: 9781435401174 1435401174
OCLC Number: 642931788
Notes: At head of title: The Culinary Institute of America.
Description: xii, 243 pages : color illustrations, color maps ; 29 cm.
Contents: Why cheese? --
Fresh and young cheeses --
Mild aged cheeses --
Medium strength and nutty cheeses --
Strong and stinky cheeses --
Cooking with cheese --
What's [i.e. What is] with this cheese? Glossary --
Appendix A: Reference tables --
Appendix B: Resources --
CIA [i.e. Culinary Institute of America] conversion charts : temperature, weight, and volume.
Series Title: Kitchen pro series.
Responsibility: John W. Fischer.
More information:

Abstract:

A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of  Read more...

Reviews

Editorial reviews

Publisher Synopsis

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 Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(2)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/642931788> # Cheese : identification, classification, utilization
    a schema:CreativeWork, schema:Book ;
   library:oclcnum "642931788" ;
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/503957533#Place/australia> ; # Australia
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/503957533#Place/clifton_park_ny> ; # Clifton Park, NY
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/at> ;
   schema:about <http://id.worldcat.org/fast/852743> ; # Cheese--Varieties
   schema:about <http://id.loc.gov/authorities/subjects/sh85022848> ; # Cheese--Varieties
   schema:about <http://id.worldcat.org/fast/852728> ; # Cheese
   schema:about <http://dewey.info/class/641.373/e23/> ;
   schema:bookFormat bgn:PrintBook ;
   schema:contributor <http://viaf.org/viaf/154811048> ; # Culinary Institute of America.
   schema:copyrightYear "2011" ;
   schema:creator <http://viaf.org/viaf/45198767> ; # John W. Fischer
   schema:datePublished "2011" ;
   schema:description "A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum."@en ;
   schema:description "Why cheese? -- Fresh and young cheeses -- Mild aged cheeses -- Medium strength and nutty cheeses -- Strong and stinky cheeses -- Cooking with cheese -- What's [i.e. What is] with this cheese?"@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/503957533> ;
   schema:inLanguage "en" ;
   schema:isPartOf <http://experiment.worldcat.org/entity/work/data/503957533#Series/kitchen_pro_series> ; # Kitchen pro series.
   schema:name "Cheese : identification, classification, utilization"@en ;
   schema:productID "642931788" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/642931788#PublicationEvent/australia_clifton_park_ny_delmar_cengage_learning_2011> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/503957533#Agent/delmar_cengage_learning> ; # Delmar Cengage Learning
   schema:url <http://catdir.loc.gov/catdir/enhancements/fy1212/2009942321-t.html> ;
   schema:workExample <http://worldcat.org/isbn/9781435401174> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/642931788> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/503957533#Agent/delmar_cengage_learning> # Delmar Cengage Learning
    a bgn:Agent ;
   schema:name "Delmar Cengage Learning" ;
    .

<http://experiment.worldcat.org/entity/work/data/503957533#Place/clifton_park_ny> # Clifton Park, NY
    a schema:Place ;
   schema:name "Clifton Park, NY" ;
    .

<http://experiment.worldcat.org/entity/work/data/503957533#Series/kitchen_pro_series> # Kitchen pro series.
    a bgn:PublicationSeries ;
   schema:hasPart <http://www.worldcat.org/oclc/642931788> ; # Cheese : identification, classification, utilization
   schema:name "Kitchen pro series." ;
   schema:name "Kitchen pro series" ;
    .

<http://id.loc.gov/authorities/subjects/sh85022848> # Cheese--Varieties
    a schema:Intangible ;
   schema:name "Cheese--Varieties"@en ;
    .

<http://id.worldcat.org/fast/852728> # Cheese
    a schema:Intangible ;
   schema:name "Cheese"@en ;
    .

<http://id.worldcat.org/fast/852743> # Cheese--Varieties
    a schema:Intangible ;
   schema:name "Cheese--Varieties"@en ;
    .

<http://viaf.org/viaf/154811048> # Culinary Institute of America.
    a schema:Organization ;
   schema:name "Culinary Institute of America." ;
    .

<http://viaf.org/viaf/45198767> # John W. Fischer
    a schema:Person ;
   schema:familyName "Fischer" ;
   schema:givenName "John W." ;
   schema:name "John W. Fischer" ;
    .

<http://worldcat.org/isbn/9781435401174>
    a schema:ProductModel ;
   schema:isbn "1435401174" ;
   schema:isbn "9781435401174" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.