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Käse- und Käseherstellung: Butter und Milch, unter besonderer Berücksichtigung

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Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.

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EAN:

9781429010627
UPC:

9781429010627
ISBN:

9781429010627
Item Length:

23.2 cm

Expressversand:

International Priority Shipping 9,72 EUR - Lieferung zwischen 22. January 2025 und 27. January 2025 (bei heutigem Zahlungseingang)
Versand nach:

Großbritannien, Österreich, Belgien, Bulgarien, Republik Kroatien, Zypern, Tschechische Republik, Dänemark, Estland, Finnland, Frankreich, Deutschland, Ungarn, Irland, Italien, Lettland, Litauen, Luxemburg, Malta, Niederlande, Polen, Portugal, Rumänien, Slowakei, Slowenien, Schweden, Australien, USA, Bahrain, Kanada, Brasilien, Japan, Neuseeland, China, Hongkong, Norwegen, Mexiko, Singapur, Südkorea, Schweiz, Taiwan, Bangladesch, Belize, Bermuda, Bolivien, Barbados, Brunei Darussalam, Kaimaninseln, Dominica, Ecuador, Ägypten, Guernsey, Gibraltar, Guadeloupe, Grenada, Französisch-Guayana, Island, Jersey, Jordanien, Kambodscha, St. Kitts und Nevis, St. Lucia, Liechtenstein, Sri Lanka, Macau, Monaco, Malediven, Montserrat, Martinique, Nicaragua, Oman, Pakistan, Peru, Paraguay, Réunion, Turks- und Caicosinseln, Saudi-Arabien, Südafrika, Vereinigte Arabische Emirate, Ukraine, Chile, Kolumbien, Costa Rica, Dominikanische Republik, Guatemala, Honduras, Jamaika, Kuwait, Panama, Philippinen, Katar, El Salvador, Trinidad und Tobago, , Vietnam
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