Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 4
Book Description
VENUS OF CHEESE.
Author: The Venus of Cheese
Author: Marta MinujinA Field Guide to Cheese
Author: Tristan SicardPublisher: Artisan
ISBN: 1579659756
Category : Cooking
Languages : en
Pages : 649
Book Description
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.” —BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
Venus in the Kitchen
Author: Pilaff BeyPublisher: Bloomsbury Publishing USA
ISBN: 1582341818
Category : Cooking
Languages : en
Pages : 210
Book Description
Presents a collection of recipes for soups, rice, fish and shellfish, eggs, poultry and game, mushrooms and truffles, meat, sauces, and desserts that are guaranteed to spice up any relationship.
Performance Magazine
Author: Making Milk
Author: Mathilde CohenPublisher: Bloomsbury Publishing
ISBN: 1350029971
Category : Social Science
Languages : en
Pages : 320
Book Description
What is milk? Who is it for, and what work does it do? This collection of articles bring together an exciting group of the world's leading scholars from different disciplines to provide commentaries on multiple facets of the production, consumption, understanding and impact of milk on society. The book frames the emerging global discussion around philosophical and critical theoretical engagements with milk. In so doing, various chapters bring into consideration an awareness of animals, an aspect which has not yet been incorporated in these debates within these disciplines so far. This brand new research from scholars includes writing from an array of perspectives, including jurisprudence, food law, history, geography, art theory, and gender studies. It will be of use to professionals and researchers in such disciplines as anthropology, visual culture, cultural studies, development studies, food studies, environment studies, critical animal studies, and gender studies.
Christlich-Soziale Union in Bayern
Author: Planets for Pagans
Author: Renna ShessoPublisher: Weiser Books
ISBN: 1609259696
Category : Body, Mind & Spirit
Languages : en
Pages : 272
Book Description
"The sky was our original calendar, our original storybook, the first illustrated edition, the prototype GPS. Beyond its pragmatic usefulness, the sky was the domain of spirit, traversed by deities and a place to which human souls departed. Let's re-enchant it, shall we?"–Renna Shesso Impeccably researched by one of the most eclectic pagan scholars working today, this book aims to reengage our fascination with the planets and stars. Shesso looks at the mythology, legend, science and lore about the planets and most significant stars in a chapter-by-chapter format. Included are nearly 150 diagrams and illustrations—of the heavens, astrological views, depictions of gods and goddesses, sky totems, Tarot symbols, star charts, and more. Anyone with even a vaguely pagan bent, anyone with a reverence for the natural world, who has ever marveled at the night sky will love this enchanted view of the planets and stars. Previously published as A Magical Tour of the Night Sky 9781578634958
Analytical Methods for Milk and Milk Products
Author: Megh R. GoyalPublisher: CRC Press
ISBN: 1003834744
Category : Technology & Engineering
Languages : en
Pages : 408
Book Description
This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards. The other volumes are: Volume 1: Sampling Methods, Chemical, and Compositional Analysis Volume 3: Microbiological Analysis is forthcoming. Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students.
Dictionary of Food
Author: Charles SinclairPublisher: A&C Black
ISBN: 1408102188
Category : Foreign Language Study
Languages : en
Pages : 1145
Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine