Originally published in 1918. Preface: We have analyzed the processes; discovered micro-organisms that hinder or help; perfected devices and machines; devised tests of many kinds; studied the chemistry; developed markets for standardized commodities. Here is one of the old established farm industries that within a generation has passed from the housewife and the home made-made hand press to highly perfected factory processes employing skilled service and handling milk by the many tons from whole communities of cows. This is an example of the great changes in agricultural practice. This book is intended as a guide in the interpretation of the process of making and handling a series of important varieties of cheese. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
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The Book Of Cheese based on 0 ratings. 1 reviews.
It's entirely OCR. And very little of it is legible. You do know we're supposed to be able to READ a cookbook, right? That's why it's a cookBOOK. And here's a protip. When you say no OCR, try not doing OCR. Lying pieces of fail.