The book of cheese by Charles Thom and W. W. Fisk
(5 User reviews)
415
Fisk, W. W. (Walter Warner), 1888-1979
English
"The Book of Cheese" by Charles Thom and W. W. Fisk is an educational text focused on the science and art of cheese-making, written in the early 20th century. The book serves as a comprehensive guide, exploring the various processes involved in making and handling important varieties of cheese, particularly those commercially made in America. It li...
industry. The opening of the work introduces the multifaceted nature of cheese, emphasizing its journey from a household staple to a sophisticated industrial product. It outlines the evolution of cheese-making as both an art and a science, highlighting the significant changes brought about by technological advancements and the development of agricultural education. Additionally, the text hints at historical origins, the chemical composition of milk necessary for cheese production, and the complexities involved in ensuring a successful cheese-making process, setting the stage for a detailed exploration of the subject in the following chapters. (This is an automatically generated summary.)
Logan King
3 months agoThis exceeded my expectations because the structure supports both quick reading and deep study. This was both informative and enjoyable.
Lucas Carter
3 months agoI didn’t realize how engaging this would be until the explanations feel carefully crafte rather than rushed. Thanks for making this available.
Jennifer Wilson
1 month agoI downloaded this out of curiosity and it provides a comprehensive overview that is perfect for students and experts alike. Highly recommended for everyone.
Christopher Roberts
5 months agoFrom an academic standpoint, the storytelling feels authentic and emotionally grounded. A solid resource I will return to often.
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Andrew Young
3 months agoThis exceeded my expectations because the explanations feel carefully crafted rather than rushed. Absolutely essential reading.