Cheese and Fermented Milk Foods
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
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