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I would recommend the The World Cheese Book which has a big collection of cheese around the world along with information about them.


Rouxbe.com is not a book but rather an online course with detailed videos. The site is very much focused on techniques and principles rather than specific recipes. They explain the scientific or practical reasons for choosing their techniques, and explain how you can choose different techniques to get different results. Since it's in video form it's easy for ...

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