Modern cheesemaking for all
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Before you a настольная book is not only for beginners but also for experience cheesemakers. Author of book Paul Чечулин, химик-органик by education, expounded the base processes of cheesemaking an accessible and clear language. So that now they are accessible to each, who wants to do cheese. To apply gain knowledge you will be able both in domestic and in the conditions of little and even large production. Thus you will learn to do cheeses with beforehand set and easily by the properties - tastes, structure and picture repeated each time. Besides a vast theoretical base, in a book 13 recipes are presented with the detailed incremental description of preparation.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/38611024/UA
Data sheet
- Name of the Author
- Чечулин Paul Ivanovich
- Language
- Ukrainian
- Age
- 16
- Series
- Culinary opening (Эксмо)
- Release date
- 2020
2 books by the same author:
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