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Description du livre Etat : new. (Hardcover, 2015). (1976) 2015 1st edition thus. Small 8vo hardback (143 x 199mm). Pp144. Colour pictures and b/w illustrations. Pictorial paper-covered boards, issued without a dust-wrapper. Fine new copy. An excellent introduction to the craft of cheesemaking, with step-by-step instructions and clear line drawings, guiding you through every stage of the process. Includes fresh milk cheese, cream cheese, traditional soft cheese, such as Crowdie, Colwick and Cambridge, the larger smallholder cheese and the small Cheshire. Also descriptions for making other dairy products such as yoghurt, butter and fresh clotted cream. PREVIOUS PRICE GBP 12.99. N° de réf. du vendeur 53456
Description du livre hardcover. Etat : New. N° de réf. du vendeur SKU9781849942720
Description du livre Etat : New. Book is in NEW condition. 0.8. N° de réf. du vendeur 1849942722-2-1
Description du livre Hardcover. Etat : New. After outlining the principles of cheese making, including storing and rejuvenating a starter culture, Susan Ogilvy explains how to follow the process at home using basic ingredients and equipment. The instructions range from a simple fresh milk cheese to enjoy straight away to soft cheese and a Cheshire that requires 4?6 weeks to mature, and are followed methods for making yoghurt, butter and cream. N° de réf. du vendeur 518559
Description du livre Hardcover. Etat : New. N° de réf. du vendeur Abebooks504790