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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products

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Science and Practice of Cheese-Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Text-Book for the Use of Dairy Teachers and Students in Classroom and Workroom: Prepared Also as a Handbook and Work of Reference for the Daily Use of Practical Che (Paperback) Loot Price: R838
Discovery Miles 8 380
Science and Practice of Cheese-Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended...

Science and Practice of Cheese-Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Text-Book for the Use of Dairy Teachers and Students in Classroom and Workroom: Prepared Also as a Handbook and Work of Reference for the Daily Use of Practical Che (Paperback)

Lucius Van Slyke, Charles Publow

Series: Cooking in America

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Loot Price R838 Discovery Miles 8 380 | Repayment Terms: R79 pm x 12*

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Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.

General

Imprint: ApplewoodBooks
Country of origin: United States
Series: Cooking in America
Release date: 2008
First published: 2001
Authors: Lucius Van Slyke • Charles Publow
Dimensions: 230 x 152 x 31mm (L x W x T)
Format: Paperback - Trade
Pages: 516
ISBN-13: 978-1-4290-1073-3
Categories: Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
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LSN: 1-4290-1073-8
Barcode: 9781429010733

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