Book Of Cheese

Author: Charles Thom
Editor: Applewood Books
ISBN: 1429010746
File Size: 75,11 MB
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Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commerically or widely imported in America.

The Book Of Cheese

Author: Liz Thorpe
Editor: Flatiron Books
ISBN: 1250063469
File Size: 14,47 MB
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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, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.

The Complete Book Of Cheese

Author: Robert Carlton Brown
Editor: Library of Alexandria
ISBN: 1465558195
File Size: 31,82 MB
Format: PDF
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A Little Book Of Cheese

Author: Osbert Burdett
Editor: Hayne Press
ISBN: 1443759066
File Size: 31,11 MB
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Originally published in 1897, this early works is a fascinating novel of the period and still an interesting read today. Contents include; The function of Latin, Chansons De Geste, The Matter of Britain, Antiquity in Romance, The making of English and the settlement of European Prosody, Middle High German Poetry, The 'Fox, ' The 'Rose, ' and the minor Contributions of France, Icelandic and Provencal, The Literature of the Peninsulas, and Conclusion..... Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwor

The Complete Book Of Cheese

Author: Bob Brown
Editor: The Floating Press
ISBN: 1775413535
File Size: 73,22 MB
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Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book.

The Cheese Book

Author: Richard Widcombe
Editor:
ISBN: 9780890096628
File Size: 28,48 MB
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Describes the methods of cheesemaking and discusses the flavors, countries of origin, and aromas of the various types of cheeses

Book Of Cheese 1580 1660

Author: Stuart Peachey
Editor:
ISBN: 9781858040271
File Size: 39,21 MB
Format: PDF
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"This book deals with cheeses from 1580 to 1660. It sets out to identify the types of cheese produced and consumed in England, and to give some indication of the constraints on production and consumption which dictated teh pattern"--page 2.

Fundamentals Of Cheese Science

Author: P. F. Fox
Editor: Springer Science & Business Media
ISBN: 9780834212602
File Size: 47,87 MB
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Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

The Book Of Cheese Being Traits And Stories Of Ye Olde Cheshire Cheese

Author: T. W. Reid
Editor: Clarke Press
ISBN: 1443786578
File Size: 28,78 MB
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... (6) Columns for Discount on Purchases and Discount on Notes on the same side of the Cash Book; (c) Columns for Discount on Sales and Cash Sales on the debit side of the Cash Book; (d) Departmental columns in the Sales Book and in the Purchase Book. Controlling Accounts.--The addition of special columns in books of original entry makes possible the keeping of Controlling Accounts. The most common examples of such accounts are Accounts Receivable account and Accounts Payable account. These summary accounts, respectively, displace individual customers' and creditors' accounts in the Ledger. The customers' accounts are then segregated in another book called the Sales Ledger or Customers' Ledger, while the creditors' accounts are kept in the Purchase or Creditors' Ledger. The original Ledger, now much reduced in size, is called the General Ledger. The Trial Balance now refers to the accounts in the General Ledger. It is evident that the task of taking a Trial Balance is greatly simplified because so many fewer accounts are involved. A Schedule of Accounts Receivable is then prepared, consisting of the balances found in the Sales Ledger, and its total must agree with the balance of the Accounts Receivable account shown in the Trial Balance. A similar Schedule of Accounts Payable, made up of all the balances in the Purchase Ledger, is prepared, and it must agree with the balance of the Accounts Payable account of the General Ledger." The Balance Sheet.--In the more elementary part of the text, the student learned how to prepare a Statement of Assets and Liabilities for the purpose of disclosing the net capital of an enterprise. In the present chapter he was shown how to prepare a similar statement, the Balance Sheet. For all practical...

Cheese

Author: Linda Illsley
Editor: McGraw-Hill Companies
ISBN: 9780876146545
File Size: 29,77 MB
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Looks at the many varieties of cheese through the ages, how it is made today, and its role in nutrition. Includes recipes.

Cheese

Author: Max McCalman
Editor: Three Rivers Press
ISBN:
File Size: 37,17 MB
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Offers detailed descriptions of the unique characteristics and tastes of two hundred varieties of cheese in an alphabetical listing that explains how to select the best cheeses, recommended wine pairings, and tips on shopping and storage.

The Book Of Cheesecakes

Author: Steven Wheeler
Editor: Penguin
ISBN: 9780895866684
File Size: 29,81 MB
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Introduces the equipment and techniques for making crepes, waffles, and omelets, and shares a variety of sweet and savory recipes

The Oxford Companion To Cheese

Author:
Editor: Oxford University Press
ISBN: 0199330891
File Size: 48,16 MB
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Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Technology Of Cheesemaking

Author: Barry A. Law
Editor: John Wiley & Sons
ISBN: 1444347896
File Size: 46,76 MB
Format: PDF
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Cheese

Author: Patricia Michelson
Editor: Gibbs Smith
ISBN: 1423606515
File Size: 71,72 MB
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Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson's La Fromagerie supplies many top restaurants and other shops with artisan farmhouse cheeses. Her advice is often sought for information about cheese and wine pairings by prestigious food and wine publications and wine companies. She lives in England. Recipes and a world exploration of artisan cheese.

The Science Of Cheese

Author: Michael H. Tunick
Editor: Oxford University Press
ISBN: 0199922306
File Size: 48,15 MB
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Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

The Life Of Cheese

Author: Heather Paxson
Editor: Univ of California Press
ISBN: 0520270185
File Size: 61,12 MB
Format: PDF
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"The Life of Cheese is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of Meals to Come: A History of the Future of Food "Heather Paxson's lucid and engaging book, The Life of Cheese, is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading The Life of Cheese will be a transformative experience." Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir

History Of Cheese Cream Cheese And Sour Cream Alternatives With Or Without Soy 1896 2013

Author: William Shurtleff
Editor: Soyinfo Center
ISBN: 1928914616
File Size: 50,53 MB
Format: PDF, Kindle
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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 28 cm. Free of charge in digital format on Google Books.

The Little Book Of Cheese Jokes

Author: Jake Harris
Editor: Summersdale Publishers LTD - ROW
ISBN: 1783726938
File Size: 12,49 MB
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What do you call cheese that isn’t yours? Nacho cheese! Who says cheesy jokes are a bad thing? Not us! With this outrageously ripe selection of gags, you’ll be delighting your friends all the way to the deli counter. Whether you’re in need of a pungent pun or a holey howler, 'The Little Book of Cheese Jokes' offers a full smorgasbord – from the downright immature to the truly vintage.

Cheese

Author: Andrew Dalby
Editor: Reaktion Books
ISBN: 1861897057
File Size: 33,15 MB
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Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese also features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.