Ce volume contient les normes du Codex pour le lait, le lait en poudre, le lait concentre, la creme, le beurre, les fromages et toutes sortes de produits laitiers, et d'autres textes apparentes tels que le Code d'usages en matiere d'hygiene pour le lait et les produits laitiers. Ils sont presentes ici en un volume compact afin de faciliter leur utilisation et leur meilleure connaissance par les gouvernements, les autorites chargees de l'application des reglements, les industriels et les detaillants, et les consommateurs. Cette deuxieme edition comprend tous les textes adoptes par la Commission du Codex Alimentarius jusqu'en 2011. Publie egalement en anglais et en espagnol."

A perfect resource for those looking to use one of the most basic and nutritious foods in a creative fashion, this cookbook includes a number of recipes that incorporate yogurt. An excellent source of calcium and vitamins and a digestive super food, yogurt is a delicious and healthful addition to a variety of dishes.
"Un recurso perfecto para aquellos que buscan usar una de las comidas mas basicas y nutritivas de una manera creativa, este libro de cocina incluye varias recetas que utilizan el yogur. Una fuente excelente de calcio y vitaminas y un superalimento para la digestion, el yogur es una adicion deliciosa y saludable a una gran variedad de platos."

Faaiza Omar, a self-taught baker, is passionate about baking all things deliciously sweet and has curated her favourite cakes and bakes in her debut book, My Sweet Life.

Inspired by flavours from Paris to Peru, Faaiza bridges the gap between baking enthusiasts and pastry chefs, with easy and advanced recipes, simplifying techniques.

Bursting with beautiful bakes, My Sweet Life is a mere taste of Faaiza’s repertoire, and has everything you’ll need for a tea party with friends or your dessert table when entertaining at home. Think delicate petits fours, celebration cakes, cheesecakes to brioches, ice creams and delectable desserts, My Sweet Life is the only baker’s book you’ll need to satisfy a sweet tooth.

Culinary luminaries like renowned chefs Eric Ripert of Le Bernardin, Michel Richard of Citronelle, and Molly Hanson of Grill 23; chef, writer, and educator Dan Barber of Blue Hill; chef-entrepreneurs Alison Lane and Andrew Silva of Mirabelles; knight of the French Order of the Merite Agricole, chef Raymond Ost of Sandrine s; and food writer and former CEO of Clicquot, Inc., Mireille Guiliano, share their heartfelt philosophies about food. Their tantalizing recipes will expand any home cook s culinary repertoire. Twenty-five years ago Allison Hooper and Bob Reese began crafting artisanal dairy products in the European style. They developed a vital link with local farms that continues to this day: Vermont Butter & Cheese Company supports a network of more than 20 family farms that provide milk that meets the highest standards of purity. As Allison learned on a family farm in France, quality originates at the source with the people who work the land and the pride they take in its yield. In a Cheesemaker s Kitchen celebrates their perhaps improbable success. It is the story of pioneers in the fledgling American artisan cheese industry and how they bootstrapped a small, socially responsible business.