Domestic cheese
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It seems on the face of it, that domestic сыроварение is a process difficult and трудозатратный. But it not so! It is enough to master a few important rules, choose the correct compounding and exactly to follow her. Konstantin Жук wrote a book for cheese-makers-amateurs, in that in detail described all stages of preparation of cheese in domestic terms, - from the choice of raw material to the ideal recipe.A publishing design is stored in the format of PDF A4.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/25739799/UA
Data sheet
- Name of the Author
- Beetle Konstantin Vitalievich
- Language
- Ukrainian
- Age
- 16
- Series
- Culinary opening (Эксмо)
- Release date
- 2017
4 books by the same author:
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It seems on the face of it, that domestic сыроварение is a process difficult and трудозатратный. But it not so! It is enough to master a few important rules, choose пра...