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Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese!
- Offers practical information on fabricating and utilization.
- Additional features include storage information, basic preparation methods, and recipes.
- Full color photographs show the distinct differences in each food type, which is essential in cuisine identification
- Step-by-step procedures clearly outline the key steps involved in fare fabrication
- Tips provide essential information on nutrition, sanitation, trade, cuisine origins and much more.
About the CIA
Chapter 1: Why Cheese?
Chapter 2: Fresh and Young Cheeses
Chapter 3: Mild Aged Cheeses
Chapter 4: Medium Strength and Nutty Cheeses
Chapter 5: Strong & Stinky Cheeses
Chapter 6: Cooking With Cheese
Chapter 7: What’s with this Cheese?
Appendix A: Reference Tables
Appendix B: Resources
White Wine Vinaigrette
Macaroni & Cheese with Bacon
Ravioli with Zucchini and Lemon Thyme
Midnight Moon Cheese Soufflé
Gnocchi alla Romana
Warm Mozzarella Appetizer
Risotto with Taleggio and Arugula
Flamiche aux Poireaux
Spiedini alla Romana
Roquefort and Walnut Pithivier
Goat Cheese and Pecan Napoleon
Herb-Marinated Yogurt Cheese
Belgian Endive au Gratin
Grilled Trevigiano with Smoked Scamorza
Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.
Instructors Manual for Waters' Guide to Produce Identification, Fabrication and Utilization, 1st