Kenneth jesse matheson (58 risultati)

Condizione: New.

Paperback or Softback. Condizione: New. The Manufacture of Neufch�tel and Cream Cheese in the Factory. Book.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. In English.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. In English.

Pamphlet. Condizione: Collectible. Revised October 1934. 20 pages. 11 illustrations: equipment, processes. 9 x 6", printed wrapper. Trifle creased, VG.

Taschenbuch. Condizione: Neu. Neuware - Delve into the classic world of dairy craftsmanship with 'Neufchâtel and cream cheese,' a foundational work by F. R. Cammack and K. J. Matheson. This meticulous volume offers a comprehensive exploration into the creation and culinary application of two beloved cheese varieties: Neufchâtel and cream cheese.…

Taschenbuch. Condizione: Neu. Neuware - First published in 1920, this book provides detailed instructions for making two types of cheese in a commercial setting. It covers topics such as milk handling, pasteurization, and the use of starter cultures, as well as providing recipes for various kinds of cheese.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condizione: New. Print on Demand. This book is a guide to producing and selling Camembert cheese. It offers guidance on all aspects of manufacturing the product, from preparing the milk and creating the curd to ripening and packaging. It's an insightful look at the history and production of a cheese whose specific growth and ripening processes demand careful and controlled conditions. The author details how temperature, humidity, and ventilation all play crucial roles in developing the right flavours and textures, and the book includes numerous tables and charts of data on everything from curd acidity, to ideal salt content, and humidity levels required during ripening. Whether you're a seasoned cheesemaker or a curious home cook, this book will give you the information and insight you need to make and appreciate great cheese. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book delves into the fascinating world of cheesemaking, specifically exploring the intricacies of crafting Roquefort, a renowned French blue cheese. The author meticulously guides the reader through the historical significance of this cheese, tracing its roots back to ancient Rome and its enduring popularity throughout centuries. The book highlights the unique production methods employed in the caves of Roquefort, where temperature and humidity play a crucial role in the cheese's distinctive flavor and texture. A major focus of the book lies in the author's innovative approach to creating Roquefort cheese from cow's milk, a deviation from the traditional use of sheep's milk. This exploration delves into the challenges and nuances of adapting the production process, including the importance of precise acidity levels, temperature control, and the careful inoculation of the cheese with the Penicillium Roqueforti mold. The book also provides detailed insights into the crucial steps involved in the ripening process, from salting and punching to the use of tin foil to preserve the cheese's delicate qualities. The author meticulously examines the various factors influencing the cheese's final characteristics, including the development of mold and flavor, and emphasizes the significance of proper curing conditions. This book provides a comprehensive and insightful guide to the historical, cultural, and scientific aspects of Roquefort cheesemaking, offering a valuable resource for anyone interested in this unique and highly sought-after delicacy. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book is a thorough guide to making Neufchatel and cream cheese at home or on a small scale for market. A growing trend in the culinary world, these cheeses offer a rich and flavorful alternative to harder cheeses with a unique and versatile style of preparation. The author provides a detailed breakdown of the cheese-making process, covering everything from sourcing the right milk to pressing, salting, and molding the finished product. In addition to providing exact measurements and step-by-step instructions, the author also includes time-saving tips and helpful advice, ensuring that readers of all experience levels can make delicious cheese at home. With its comprehensive coverage and clear, concise writing style, this book is an indispensable resource for cheese enthusiasts and small businesses interested in diversifying their offerings. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. Neuware - Delve into the classic world of dairy craftsmanship with 'Neufchâtel and cream cheese,' a foundational work by F. R. Cammack and K. J. Matheson. This meticulous volume offers a comprehensive exploration into the creation and culinary application of two beloved cheese varieties: Neufchâtel and cream cheese. Readers will discover detailed insights into the methods and recipes essential for working with these versatile ingredients. From fundamental food preparation techniques to advanced cheese recipes, this book serves as an invaluable guide for anyone interested in dairy products and cooking with cheese. Cammack and Matheson's authoritative guidance covers everything from basic principles to specific preparations, ensuring a thorough understanding. Explore the enduring appeal of these classic cheeses through a text that has informed generations. Whether seeking traditional methods for delicious cheese recipes or looking to deepen an understanding of dairy cookery, 'Neufchâtel and cream cheese' provides a timeless resource for home cooks and culinary enthusiasts alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Buch. Condizione: Neu. Neuware - First published in 1920, this book provides detailed instructions for making two types of cheese in a commercial setting. It covers topics such as milk handling, pasteurization, and the use of starter cultures, as well as providing recipes for various kinds of cheese.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…