![Für diesen Artikel ist leider kein Bild verfügbar.](/img/platzhalter480px.png)
Dairying Exemplified (eBook)
92 Seiten
Andrews McMeel (Verlag)
978-1-4494-2818-1 (ISBN)
The American edition of Twamley's book was reprinted from the second British printing, described as 'corrected and improved.' The author had the advantage of his own thirty-years' experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling the most successful procedures for making excellent cheeses. Covering everything from grazing land to care of cows to techniques for making the best cheeses of all varieties, the book also includes special chapters on butter and which noxious plants to remove from grazing lands to avoid bad tasting cheese.
This edition of Josiah Twamley's Dairying Exemplified, or The Business of Cheese-Making was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The American edition of Twamley's book was reprinted from the second British printing, described as ';corrected and improved.' The author had the advantage of his own thirty-years' experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling the most successful procedures for making excellent cheeses. Covering everything from grazing land to care of cows to techniques for making the best cheeses of all varieties, the book also includes special chapters on butter and which noxious plants to remove from grazing lands to avoid bad tasting cheese.This edition of Josiah Twamley's Dairying Exemplified, or The Business of Cheese-Making was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Erscheint lt. Verlag | 16.10.2012 |
---|---|
Sprache | englisch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
ISBN-10 | 1-4494-2818-5 / 1449428185 |
ISBN-13 | 978-1-4494-2818-1 / 9781449428181 |
Haben Sie eine Frage zum Produkt? |
![EPUB](/img/icon_epub_big.jpg)
Kopierschutz: Adobe-DRM
Adobe-DRM ist ein Kopierschutz, der das eBook vor Mißbrauch schützen soll. Dabei wird das eBook bereits beim Download auf Ihre persönliche Adobe-ID autorisiert. Lesen können Sie das eBook dann nur auf den Geräten, welche ebenfalls auf Ihre Adobe-ID registriert sind.
Details zum Adobe-DRM
Dateiformat: EPUB (Electronic Publication)
EPUB ist ein offener Standard für eBooks und eignet sich besonders zur Darstellung von Belletristik und Sachbüchern. Der Fließtext wird dynamisch an die Display- und Schriftgröße angepasst. Auch für mobile Lesegeräte ist EPUB daher gut geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen eine
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen eine
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich