If it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week. Split into four sections: * What you need to know * Making butter * Getting creative * Recipes Make Your Own Butter will * Whip you into a frenzy so you can't wait to start churning * Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products * Enthral with QI style buttery facts * Equip you with a life skill to be passed on to others

From tasting the greatest grapes to creating the perfect cheeseboard, this two volume collection is a definitive guide to the ever-changing character of cheese and wine. It offers a fascinating world tour of wines, from Bordeaux to the Barossa Valley and a guide to the greatest grapes: tasting the top 12 varieties. From the vine to the glass: production techniques are explained and the best ways of storing and serving your wine. The definitive illustrated guide to fabulous cheese of the world, each entry in the visual catalogue details colour, texture, taste and provenance, from the creamy Brie de Meaux to the aromatic Stilton. It includes over 70 internationally renowned classic and contemporary cheese recipes.

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century, mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

Yoghurt: A Global History is a fascinating look at the rich history of yoghurt, from its earliest awakenings in Neolithic times to the modern-day phenomena it has become. The book delves into its nutritious properties, analyses worldwide consumption and explores the new developments in yoghurts, including non-dairy varieties, on the go options and its impact in China, Europe and North America. Scientific studies and practical guidance help the reader better understand the plethora of yoghurt products available. Lastly, step by step instructions on how to make foolproof homemade yoghurt are included, as well as mouth-watering international recipes.