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The Cheese Bible
The definitive sourcebook for one of mankind's most popular foods is illustrated with over 1,000 superb color photographs. Many tempting recipes show how to prepare a dazzling array of cheese dishes to tempt and satisfy every palate. Eleven authoritative chapters are devoted to Cold Cheese Dishes; Salads; Soups; Eggs, Toast, and Casseroles; Pasta, Polenta, and Risotto; Fish, Meat, and Poultry; Vegetables and Potatoes; Fondue and Raclette; Baking with Cheese; Desserts; Cheese and Wine. Book jacket.
Handbook of Food and Beverage Fermentation Technology
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable ...
A Companion to Late Medieval and Early Modern Augsburg
A Companion to Late Medieval and Early Modern Augsburg introduces readers to major political, social and economic developments in Augsburg from c. 1400 to c. 1800 as well as to those themes of social and cultural history that have made research on this imperial city especially fruitful and stimulating. The volume comprises contributions by an international team of 23 scholars, providing a range of the most significant scholarly approaches to Augsburg’s past from a variety of perspectives, disciplines, and methodologies. Building on the impressive number of recent innovative studies on this large and prosperous early modern city, the contributions distill the extraordinary range and creativity of recent scholarship on Augsburg into a handbook format. Contributors are Victoria Bartels, Katy Bond, Christopher W. Close, Allyson Creasman, Regina Dauser, Dietrich Erben, Alexander J. Fisher, Andreas Flurschütz da Cruz, Helmut Graser, Mark Häberlein, Michele Zelinsky Hanson, Peter Kreutz, Hans-Jörg Künast, Margaret Lewis, Andrew Morrall, Marjorie Elizabeth Plummer, Barbara Rajkay, Reinhold Reith, Gregor Rohmann, Claudia Stein, B. Ann Tlusty, Sabine Ullmann, Wolfgang E.J. Weber.
Subject Catalog
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The World Atlas of Cheese
Discusses varieties of cheese, where they come from, and how cheese is made.
