The Stinky Cheese Man and Other Fairly Stupid Tales PDF Download

Author: Jon Scieszka
Publisher: Viking Juvenile
ISBN:
Category : Fiction
Languages : en
Pages : 58

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Book Description
Madcap revisions of familiar fairy tales.

Author: Spencer Johnson
Publisher: Penguin
ISBN: 1101495871
Category : Business & Economics
Languages : en
Pages : 62

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Book Description
THE #1 INTERNATIONAL BESTSELLER WITH OVER 28 MILLION COPIES IN PRINT! A timeless business classic, Who Moved My Cheese? uses a simple parable to reveal profound truths about dealing with change so that you can enjoy less stress and more success in your work and in your life. It would be all so easy if you had a map to the Maze. If the same old routines worked. If they'd just stop moving "The Cheese." But things keep changing... Most people are fearful of change, both personal and professional, because they don't have any control over how or when it happens to them. Since change happens either to the individual or by the individual, Dr. Spencer Johnson, the coauthor of the multimillion bestseller The One Minute Manager, uses a deceptively simple story to show that when it comes to living in a rapidly changing world, what matters most is your attitude. Exploring a simple way to take the fear and anxiety out of managing the future, Who Moved My Cheese? can help you discover how to anticipate, acknowledge, and accept change in order to have a positive impact on your job, your relationships, and every aspect of your life.

Author: Ned Palmer
Publisher: Profile Books
ISBN: 1782834753
Category : Cooking
Languages : en
Pages : 378

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Book Description
THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.

Author: Rick Bailey
Publisher: U of Nebraska Press
ISBN: 1496225511
Category : Biography & Autobiography
Languages : en
Pages : 228

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Book Description
Part memoir, part travelogue, Get Thee to a Bakery explores both humorous and harrowing aspects of growing older and making sense of social, technological, and environmental change.

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584110
Category : Cooking
Languages : en
Pages : 274

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Book Description
Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

Author: Steven W. Jenkins
Publisher: Workman Publishing
ISBN: 9780894807626
Category : Cooking
Languages : en
Pages : 580

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Book Description
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America

Author: Michigan Dairymen's Association
Publisher:
ISBN:
Category :
Languages : en
Pages : 168

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Book Description

Author: Ricki Carroll
Publisher: Storey Publishing
ISBN: 1580174647
Category : Cooking
Languages : en
Pages : 289

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Book Description
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

Author: Kristine Hansen
Publisher: Rowman & Littlefield
ISBN: 1493037927
Category : Cooking
Languages : en
Pages : 225

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Book Description
Grating, Slicing, Baking and Sprinkling Wisconsin’s Best Cheeses. Wisconsin’s artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state’s tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 28 creameries featured will include comfort-food staples like pizza, mac ‘n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts. Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland’s Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.

Author: Michael Tunick
Publisher: Oxford University Press
ISBN: 0199922306
Category : Science
Languages : en
Pages : 302

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Book Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.