Cooking with dairy products books

A renowned restauranteur and food consultant shares his passion and expertisein this indispensable guide to great...  Read More >>

THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the...  Read More >>

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The Tillamook County Creamery Association is celebrating 100 years of producing award-winning cheese, Tillamook...  Read More >>

A cookbook that features tomato and basil dip, Thai-style grilled beef salad and baked salmon with mint sauce. It...  Read More >>

"Lond and Morton's 1885 work provided information specific to dairyman, including chapters on ""dairy statistics,...  Read More >>

"Charles Porter's 1911 """"Milk diet..."""" advocates healing the body through """"an ample supply of the only food...  Read More >>

Combines the recipes for foods with the natural goodness of goat cheese and goat's milk. This book features more...  Read More >>

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The first book of its kind from the cheesiest state in the nation.Breads, salads, pasta, fondue, quesadillas, pizza,...  Read More >>

Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference...  Read More >>

Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular...  Read More >>

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended...  Read More >>

Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something...  Read More >>

Whether shopping at gourmet markets or at the supermarket, consumers are seeing a growing, even dizzying, array...  Read More >>

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Here, you'll find tried-and-true classics, recipes to please cheese conoisseurs, novel spin-offs on favourite flavours,...  Read More >>

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Discusses the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries;...  Read More >>

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's...  Read More >>

The egg is a basic ingredient used across the globe, and it is versatile enough to be used for everything from appetizers...  Read More >>

Tired of all the endless butter bashing, television and radio chef Angel Shannon has created a cookbook that is...  Read More >>

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Learn how to pronounce the names more than 100 types of cheeses and pair them with wine and food with The Everything...  Read More >>