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The Science of Cheese
Michael H. Tunick
€ 83.47
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Description for The Science of Cheese
Hardback. Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist. Num Pages: 304 pages, 32 halftones, 5 line art. BIC Classification: PDZ; TDCT. Category: (G) General (US: Trade). Dimension: 243 x 164 x 26. Weight in Grams: 532.
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 ... Read more
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 ... Read more
Product Details
Publisher
Oxford University Press Inc
Format
Hardback
Publication date
2014
Condition
New
Weight
28g
Number of Pages
304
Place of Publication
New York, United States
ISBN
9780199922307
SKU
V9780199922307
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-19
About Michael H. Tunick
Michael Tunick is a research chemist with the Dairy and Functional Foods Research Unit of the U.S. Department of Agriculture's Agricultural Research Service.
Reviews for The Science of Cheese
Tunick comes very close to perfection.
Hans Bouma, NVOX
A charming and informative book that will have you seeking out cheese shops with informed enthusiasm.
Christine Evans-Pughe, Engineering & Technology
The book is full of fascinating data.
Colin Berry, The Oldie
Many books tell us about the cheeses of the world, but here ... Read more
Hans Bouma, NVOX
A charming and informative book that will have you seeking out cheese shops with informed enthusiasm.
Christine Evans-Pughe, Engineering & Technology
The book is full of fascinating data.
Colin Berry, The Oldie
Many books tell us about the cheeses of the world, but here ... Read more