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Most popular at the top

  • The Guide to West Coast Cheeseby Sasha Davies

    Timber Press 2010; US$ 18.95

    A robust sheep?s milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration of the cows returning to pasture in early spring. A light and cakey goat cheese with notes of pine nuts and Meyer lemons. These are just... more...

  • The Backyard Goatby Sue Weaver

    Storey Publishing, LLC 2011; US$ 16.95

    This is the complete beginner?s guide to raising goats at home. Whether you want to raise goats for their milk and fiber or keep them as pets or companion animals, this book covers all the essentials. You?ll learn how to choose the right goats for your needs and space, house and feed them, keep them healthy, and train them to do simple tricks, pull... more...

  • The Home Creameryby Kathy Farrell-Kingsley

    Storey Publishing, LLC 2012; US$ 16.95

    You don't need a commercial kitchen or professional training to make your own fresh dairy products. With Kathy Farrell-Kingsley's simple, step-by-step instructions, you'll learn how to easily make yogurt, kefir, butter, piima butter, buttermilk, creme fraiche, quark, sour cream, cream cheese, cottage cheese, ricotta, goat cheese, mozzarella, and mascarpone. ... more...

  • The Egg White Cookbookby Margaret Blackstone; Barbara Leopold

    M. Evans & Company 2005; US$ 14.99

    The egg white is low in carbs, calories, and fat and contains almost all of the protein available in the egg. The 75 recipes cover every meal, also included are surprising uses,facts,and lore, about the incomparable egg. more...

  • Cheese For Dummiesby Culture Magazine; Laurel Miller; Thalassa Skinner; Ming Tsai

    Wiley 2012; US$ 15.96

    An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating,... more...

  • Brined Cheesesby A. Y. Tamime

    Wiley 2008; US$ 257.95

    The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and... more...

  • Fermented Milksby A. Y. Tamime

    Wiley 2008; US$ 257.95

    Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and... more...

  • The Complete Idiot's Guide to Cheeses of the Worldby Steve Ehlers; Jeanette Hurt

    DK Publishing 2008; US$ 18.95

    Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth... more...

  • The Cheese Chroniclesby Liz Thorpe

    HarperCollins 2009; US$ 13.99

    The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes... more...

  • Immortal Milkby Eric LeMay

    Free Press 2010; US$ 16.99

    Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk?s leap toward immortality." Examining some cheeses we know as well as some we don?t; the processes, places, and people who make them; and the way cheeses taste us as much as we taste... more...