The Book of Cheese (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
US$ 23.58
Quantity: Over 20 available
Add to basketItem description from seller
Print on Demand. This book is an illuminating guide that delves into the fascinating world of cheese. It offers a comprehensive exploration of the art and science of cheesemaking, tracing its rich history and evolution across cultures. The author meticulously dissects the fundamental principles and practices behind cheese production, equipping readers with a profound understanding of the intricate processes involved in transforming milk into a diverse array of delectable cheeses. Through its accessible language and engaging narrative, this book caters to both the curious novice and the seasoned cheese enthusiast, providing invaluable insights into the science, history, and cultural significance of this culinary masterpiece. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.
Seller Inventory # 9781332525560_0
- Title
- The Book of Cheese (Classic Reprint)
- Author
- Charles Thom, Walter W. Fisk
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1332525563
- ISBN 13
- 9781332525560
- Seller catalogs
- Home and Household
This edition draws on classic methods and modern insight to show why success in cheese depends on precise conditions, clean equipment, and informed decisions at every step. It covers the roles of milk quality, culture starters, rennet, moisture control, and the quirks of different cheese families, making it useful for students, beginners, and curious home cooks alike.
- How milk quality and acidity shape curd formation and final texture
- How to use starters, rennet, and temperature to control ripening and moisture
- Steps for cutting, cooking, draining, and aging cheeses with care
- Insights into factory practices, grading, and market considerations
Ideal for readers of practical food science, artisan dairy, and household cheesemaking, this book offers a clear path from milk to cheese.
"Synopsis" may belong to another edition of this title.
Forgotten Books
London, United Kingdom
AbeBooks seller since June 2, 2021
Shipping rates from United Kingdom to U.S.A.
| Item | 5 to 10 business days | 5 to 10 business days |
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| First item | US$ 0.00 | US$ 0.00 |
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Store description
Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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TradeSeller's business information
FB &c Ltd
Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR
Terms of sale
All books are Print on Demand and will be printed upon purchase and shipped in New Condition. Orders typically ship within 3-5 business days. If you're dissatisfied with your purchase (Incorrect Book/Not as Described/Damaged) or if the order hasn't arrived, you're eligible for a refund within 30 days of the estimated delivery date. If you've changed your mind about a book that you've ordered, please use the ask bookseller a question link to contact us and we'll respond within 2 business days.
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Please note that we cannot accept cancellation requests once an order has been placed.
All Forgotten Books titles are printed on demand. The moment an order is submitted, it is automatically transmitted to our distributor and then forwarded to the printer, where it enters production. This process begins within minutes and is entirely automated.
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