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.

Charles Porter's 1911 "Milk diet..." advocates healing the body through "an ample supply of the only food that will make an immediate large production of blood possible, --milk."

Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.

Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.

Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.
Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking's most essential and healthful ingredients.

Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or vacuum cooking. This will not suit the candymaker who uses open-fire cooking. Here is only one example in a hundred where a formula that is suitable for the large candy factory will not give good results in the medium shop. The large candy manufacturer has his highly paid executive to take care of all his problems, but the smaller manufacturer has his hands full with making and selling his products. He is only too likely to neglect the candymaking end. That is why this book should be of particular interest to the retail and medium-wholesale candymaker. The man who must know his business from A to Z should find this work a treasury of candymaking.

Easy-to-make recipes for great homemade yogurt that is healthy and delicious.

Making yogurt at home is surprisingly easy, and these homemade versions taste so much better than any brand available from a store. Perhaps most importantly, the home cook can control all of the ingredients, from organic cow's milk and soy milk from a farmer's market to ingredients found at a health food store or local grocer. Pat Crocker's recipes cover every taste and variation, from the sweetness to the thickness.

The home cook needs just three key elements to get started: fresh milk (or other liquid), live bacterial culture and temperature control. The only equipment needed are a stainless steel saucepan, a thermometer and a constant heat source or an electric yogurt maker.

"The Yogurt Bible" features 175 recipes: 35 stand-alone yogurt recipes followed by recipes that feature yogurt as a main ingredient or topping. These recipes provide endless ways to incorporate delicious yogurt into a diet or family regimen. The book features the basic method for lower-fat milk, soy milk, cultured rice milk, nut milk, fruit milk and coconut milk yogurts along with recipes for: French vanilla yogurt Strawberry yogurt Chocolate yogurt Caramelized pear and onion flatbread Tunisian carrot feta salad Mushroom and artichoke risone Zucchini and leek gratin Whitefish and vegetables with curry sauce in parchment Shrimp Creole Seared scallops in mushroom yogurt sauce Fettuccine with crab and shrimp sauce

"The Yogurt Bible" proves that making yogurt at home is easy, fun and satisfying, and the results are very healthy -- easily replacing commercial, higher-fat items such as sour cream, mayonnaise and cream cheese.

The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Herve This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.

Create wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish. Whether you prefer your eggs fried or scrambled, boiled or poached, you've undoubtedly enjoyed the distinguishable taste of the yolk paired with the whites' mild flavor. Packed with protein, eggs are the perfect breakfast food-yet we can make them an integral part of every meal. Eggs is a cookbook by Julia Rutland that features 50 recipes-from beverages and breads to soups and entrees-for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book's full-color photography adds to the enjoyment of cooking. Plus, an introduction to the types of eggs along with basic tips on cooking eggs help to ensure that you always prepare them just right. Inside you'll find: 50 recipes-tested and tasted by the author, a professional food stylist Breakfast, breads, entrees, sides, and more Full-color photography from a professional food photographer BONUS: Introduction to egg types and basic tips for cooking eggs We love eggs because they remind us of eating around the table with family, of baking with parents and grandparents. Add Eggs to your cookbook collection, and take your egg-based dishes to the next level of flavorful goodness.

Morgan McGlynn, expert cheesemaker, owner of the Muswell Hill Cheese Shop and resident cheese expert on Channel 4's Sunday Brunch brings you this complete and comprehensive guide to making cheeses. The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites - including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to aged Cheddar and Brie. Starting from the very basics of the making process, with a guide to milk types and the seasonal nature of cheese, The Modern Cheesemaker will deepen your understanding of this essential ingredient and its production. The equipment you will need is thoroughly explained and readily available and by following the easy-to-use instructions and Morgan McGlynn's expert tips, you'll soon learn how to become your own artisan cheesemaker. To reap the rewards of your hard work, there are also over 40 recipes for delicious cheese-based dishes to make, along with guides to flavouring cheese and suggested accompaniments to make the most of flavour pairings. 'From the first time I met Morgan I knew she was a special talent. From making, storing and ageing to tasting, slicing and hunting out new cheeses, there seems to be nothing she doesn't know.' Simon Rimmer

Learn to make frozen yogurt at home that's just as light, smooth, and delightful as what you buy. You'll use Greek yogurt as a base and a basic ice cream machine to make these 56 flavour recipes that range from traditional to artisanal, including black cherry vanilla, toasted coconut, peach Melba, chai spice, watermelon, maple bacon, chocolate malted, pistachio, and browned butter pecan. An additional 50 recipes for treats like blueberry sugar cookie sandwiches, brownie baked Alaska, Neapolitan semifreddo, cinnamon bun pops, and salted caramel swirl bonbons ensure this is the sweetest guide ever to making and enjoying frozen yogurt.