"Practical Cheesemaking" by Kathy Biss is a comprehensive guide for anyone interested in the art and science of cheesemaking. Published by T.H.E. Crowood Press in 2002, this trade paperback book covers topics in food science and specific ingredients related to dairy production. With detailed instructions and illustrations, Biss provides readers with valuable insights and practical tips for creating their own cheeses at home. Whether you are a cheesemaking enthusiast or looking to delve into the world of food science, this book offers a wealth of information and inspiration for your culinary adventures.
