Книга: Decker John Wright «Cheese making»
|
Серия: "-" Книга представляет собой репринтное издание. Несмотря на то, что была проведена серьезная работа по восстановлению первоначального качества издания, на некоторых страницах могут обнаружиться небольшие "огрехи" :помарки, кляксы и т. п. Издательство: "Книга по Требованию" (2011)
Купить за 1308 руб в My-shop |
Другие книги схожей тематики:
| Автор | Книга | Описание | Год | Цена | Тип книги |
|---|---|---|---|---|---|
| Laurel Miller | Cheese For Dummies | An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the… — John Wiley&Sons Limited (USD), электронная книга Подробнее... | 1299.97 | электронная книга | |
| Gail Carriger | Curtsies&Conspiracies | Does one need four fully grown foxgloves for decorating a dinner table for six guests? Or is it six foxgloves to kill four fully grown guests? Sophronia's first year at Mademoiselle Geraldine's… — Atom Books, (формат: 125x195, 320 стр.) Finishing School Подробнее... | 2013 | 701 | бумажная книга |
| Shields Niamh | Comfort&Spice | Full-flavoured, generous and easy to reproduce recipes have won food blogger Niamh Shields a huge following as well as critical acclaim (The Times included her in its top ten food bloggers from… — Quadrille Publishing Ltd, New Voices in Food Подробнее... | 2011 | 504 | бумажная книга |
| Charles MacPherson | The Butler Speaks | Widely considered a world expert in butlering, Charles MacPherson lays out the essentials of household management in this wonderfully illustrated style, entertainment and etiquette guide. For anyone… — Appetite by Random House, (формат: 190x235, 272 стр.) Подробнее... | 2013 | 3046 | бумажная книга |
| Shields Niamh | Comfort&Spice | Full-flavoured, generous and easy to reproduce recipes have won food blogger Niamh Shields a huge following as well as critical acclaim (The Times included her in its top ten food bloggers from… — Quadrille Publishing Ltd, New Voices in Food Подробнее... | 2011 | 652 | бумажная книга |
| Amelia Jeanroy | Fermenting For Dummies | Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and… — John Wiley&Sons Limited (USD), электронная книга Подробнее... | 1498.06 | электронная книга | |
| Krogerus Mikael | he Decision Book. Fifty Models for Strategic Thinking | Most of us face the same questions every day: What do I want? And how can I get it? How can I live more happily and work more efficiently? A UK bestseller, The Decision Book distils into a single… — Profile Books, - Подробнее... | 2012 | 1038 | бумажная книга |
| Krogerus | The Decision Book | Most of us face the same questions every day: What do I want? And how can I get it? How can I live more happily and work more efficiently? A worldwide bestseller, The Decision Book distils into a… — Profile Books, Подробнее... | 2013 | 1343 | бумажная книга |
См. также в других словарях:
Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or … The Collaborative International Dictionary of English
Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese mite — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese press — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
Cheese rennet — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass … The Collaborative International Dictionary of English
