Cheese
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Cheese: A Global History
By Andrew Dalby40; Maria Antonelli/Rex Features: p. 119; Biblioteca Computense: p. 17; Bodleian Library, University of Oxford (Shelmark: Douce B781, page 51): p. 84; British Library/AKG Images: p. 31; Bundesarchiv: pp 75, 90; Vivian Constantinopoulos: ...
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Cheese: Exploring Taste and Tradition
By Patricia MichelsonPart of the toma family and similar to Gruyère, the Grasso, Rodolfo, and Alpeggio have rough artisan- looking crusts. Every “alp,” or mountain, pasture has a cheesemaker to transform the milk into cheese, which is identified by the name ...
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Cheese
By Sheri HolmanAvec Cheese, Sheri Holman nous plonge au cœur de la vie de personnages banals et excentriques, prêts à tout pour défendre ce en quoi ils croient.
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Cheese: Chemistry, Physics and Microbiology
By Patrick F. Fox, Paul L. H. McSweeney, David W. EverettAdditional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
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Cheese: Chemistry, Physics and Microbiology
By Patrick F. Fox, Paul L. H. McSweeney, Paul D. CotterAdditional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
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Cheese: Quick and Easy Recipes for Elegant Entertaining
By Lou Seibert PappasThis latest volume in the Artful Kitchen series features descriptions and serving suggestions for more than two dozen varieties of cheese, plus over 32 recipes for cheese-based appetizers, soups, entrees, desserts, and more. 27 color ...
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Cheese: Chemistry, Physics and Microbiology
By Patrick F FoxCheese: Chemistry, Physics and Microbiology
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Cheese: Chemistry, Physics and Microbiology
By 3Island PressThe first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese.
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Cheese: Chemistry, Physics and Microbiology
By P. F. FoxCheese: Chemistry, Physics and Microbiology
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Cheese: Chemistry, Physics and Microbiology
By P. F. Fox1. Cheddar Cheese and Related Dry-Salted Cheese Varieties.- 2. Dutch-Type Varieties.- 3. Swiss-Type Varieties.- 4. Mould-Ripened Cheeses.- 5. Bacterial Surface-Ripened Cheeses.- 6. Iberian Cheeses.- 7. Italian Cheese.- 8. North European...
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Cheese: Chemistry, Physics and Microbiology
By P. F. Fox1.Cheese: An Overview.- 2.General and Molecular Aspects of Rennets.- 3.The Enzymatic Coagulation of Milk.- 4.Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-Coagulation Phenomena.- 5.The Syneresis of Curd.- 6.Cheese Starter Cultures.-...
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Cheese: The Essential Guide to Cooking with Cheese, Over 100 Recipes
By Michel RouxThe recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.