Cheese and Fermented Milk Foods $75
Description
This bible for cheese making is a testimony to Frank Kosikowski's dedication and love of both the cheese industry and his former students at Cornell University. This book was first published in 1966 and contains recipes for, and descriptions of, hundreds of cheeses. Frank offers expertise in every aspect of cheesemaking, from home to industrial scale. Frank was the founder of the American Cheese Society in 1983 and gave us great vision for the future of domestic cheesemaking. From novice to pro, you are in for an education extraordinaire with this two-volume set of Professor Kosikowski's classic book.
As a tribute to the late Frank Kosikowski, we have re-printed his book, with no changes made and at a price you can afford. This 3rd edition, 2 volume set was previously $130.00 and, at that price, unavailable to many. We have found a great printer and this fabulous book is now available to all for just $75.00.
Details
Author
Frank V. Kosikowski and Vikram V. Mistry
Format
Two volume set | Hardcover | 1050 pages
Cheese Making Bundle
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
This is an exceptional treatise on cheese making, covering ALL aspects of cheese making from beginning to end and thereafter, but written in a manner that is understandable, even if you aren't in the business per se, or a university student, with the exception of words you may never heard of before this. You are certain to learn a great deal from this book and i have 5 others of varying technical depth. So if you want to learn all you can about the chemistry of cheese making, as well as much much more, I highly recommend this book. Recipes are written in large scale, 40-100 gallons, but can be reduced to hobbyist size by just reducing all ingredients proportionately, which I plan on doing and keeping notes in my "cheese log". Also, the least expensive I found this book new was $250+ on Amazon or Ebay, so $75 is a REAL bargain. Get it, you won't be disappointed.
there, and i have 5 others of varying technical depth. So if you want to learn all you can about the chemistry of cheesemaking as well as much much more, i highly recommend this book. Recioes are written in large scale, 40-100 gallins, but canbe reduced to hobbyist size by just reducing all iingredients proportionately, which i plan on doing and keeping notes in my "cheese log". Also, the least expensive I found this book new was $250+ on Amazon or Ebay so $75 is a REAL bargain. Get it, you won't be disappointed. Now back to reading......