Status
Call number
Call number
Cheese, Eggs, Dairy -- TUN
Publication
Oxford University Press (2013), Edition: Illustrated, 281 pages
Description
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would
Language
Physical description
281 p.; 9.3 x 1 inches
Similar in this library
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
Umami: Unlocking the Secrets of the Fifth Taste (Arts and Traditions of the Table: Perspectives on Culinary History) by Ole G. Mouritsen
Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France by Kazuko Masui & Tomoko Yamada