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Category: E-Book

The Joy of Cheesemaking The Ultimate Guide to Understanding, Making, and Eating Fine Cheese

The Joy of Cheesemaking: The Ultimate Guide to Understanding, Making, and Eating Fine Cheese by Jody M. Farnham
English | April 14, 2015 | ISBN: 1632204665 | PDF | 256 pages | 6.9 MB

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Category: E-Book
Cheese & Dairy: River Cottage Handbook No.16

Cheese & Dairy: River Cottage Handbook No.16 by Steven Lamb
English | March 22nd, 2018 | ASIN: B078JM3N12, ISBN: 1408873478 | 224 Pages | EPUB | 66.48 MB
Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even deliciious matured cheeses yourself.
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Category: E-Book
The Whole Goat Handbook: Recipes, Cheese, Soap, Crafts & More

The Whole Goat Handbook: Recipes, Cheese, Soap, Crafts & More by Janet Hurst
2013 | ISBN: 0760342369 | English | 192 pages | EPUB | 20 MB
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Category: E-Book
Composing the Cheese Plate: Recipes, Pairings, and Platings for the Inventive Cheese Course

Composing the Cheese Plate: Recipes, Pairings, and Platings for the Inventive Cheese Course by Brian Keyser and Leigh Friend
English | 2016 | ISBN: 0762460008 | 224 pages | EPUB | 15 MB
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Category: Graphic
Milk, cheese, mozzarella, dairy product - 25 HQ JPEG

25 HQ JPEG | 9000X6000 | 90 MB
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Category: E-Book
The Oxford Companion to Cheese

The Oxford Companion to Cheese
by Catherine Donnelly
Oxford University Press | November 2016 | ISBN-10: 0199330883 | 888 Pages | True PDF | 57 MB

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.
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Category: E-Book
The Oxford Companion to Cheese (2016) (Pdf)

The Oxford Companion to Cheese (2016) (Pdf)
Publisher: OUP USA (1 Dec. 2016)
Language: English | ISBN-10: 0199330883 - ISBN-13: 9780199330881 | 58 MB

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.
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Category: E-Book
Vegan Cheese: Simple, Delicious Plant-Based Recipes

Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron
English | 2017 | ISBN: 1581574037 | 192 pages | EPUB | 47 MB
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Category: Graphic

Food. Mega Collection. Cheese #8 - Stock Photo

Food. Mega Collection. Cheese #8 - Stock Photo
6 jpg | Up to 7530*6068 pix | 300 dpi | 75,92 Mb rar

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Category: E-Book
Easy Cheese Burger Cookbook: 50 Delicious Cheese Burger Recipes

Easy Cheese Burger Cookbook: 50 Delicious Cheese Burger Recipes
2017 | English | ASIN: B06Y184S8W | 125 pages | PDF + EPUB (conv) | 1.43 Mb
How to Make Cheese Burgers.
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