Meats Dairy category: 854 books

 The American edition of Twamley’s book was reprinted from the second British printing, described as “corrected and improved.” The author had the advantage of his own thirty-years’ experience in cheese making, but he also apparently consulted with dairywomen from several countries in compiling...

Sure, it's easy to stroll down the supermarket aisle and throw a cup of yogurt into your cart, but have you ever been tempted to make yogurt in your own kitchen, and get benefits in the area of digestion, improved immunity and lessened food allergies, by making natural yogurt with good bacteria probiotics......

With simple cheesemaking techniques and expert advice, the Backyard Renaissance Collection brings you the healthier, more cost-effective alternative to store-bought, processed cheese. Author Caleb Warnock teaches readers how to make twelve varieties of cheese using techniques for both the beginning...

Every great meal can be topped off by a great cheese selection. A good cheese board will sing out your taste and qualities as much as your love for your guests. And what better way to show that you care than by including a selection of your own home-made cheeses? This Short-e guide aims...

Have you ever heard that goats' milk is naturally homogenized? Is that true? This little eBook says no. It shows you how to test your goat milk for cream, various ways to collect it, and how to turn it into butter, whipped cream, sour cream, crème fraîche, and ice cream. Includes 8 recipes.

A field guide to cheese-and-drink combinations that go beyond Parmigiano and Prosecco Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style), has been...

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...

Introduction: The following pages comprise the series of articles which appeared, during the last season, in the columns of the Utica Morning and Weekly Herald. It is not claimed that they exhaust the several questions discussed; but it is believed that they constitute the most practical treatise...

The collection of lectures and publications from the Schumacher Center for a New Economics represents some of the foremost voices on a new economics. Arguing that modern notions of germs, microbiology, vaccination, and disease are doing more harm than good, Sally Fallon Morell advocates eating...

EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites,...

Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will...

Collecting the vast accumulated wisdom of two of the world's great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensible addition to the food lover's library. That's because Cowgirl Creamery Cooks is many things. It's an engrossing read...

If you are looking for the best in hand selected, best of the best recipes, let Compliments to the Chef be your source for incredibly delicious culinary creations. Each of our themed cookbooks will include delicious recipes that will soon become your, your family’s and friend’s favorites. You...