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Review Raclette Australia  / Raclette: The Insider's Guide to the Secret World of Raclette Dining Edition: 1st
Publication date: 2007-03-30
List Price: $44.95
Price: $44.95

Review Raclette: The Insider's Guide to the Secret World of Raclette Dining / Raclette Australia:

Winter ideal for Raclette As the raclette meal was invented in the alpine regions of Switzerland, winter is the ideal time to try raclette. This book will take a novice and make a true expert out of her in all things raclette. Other books on this topic fail by assuming the reader to know about raclette, but The Insider's Guide to the Secret World of Raclette Dining starts at the very beginning. It is the only book on raclette originally written in English (not translated like "the other book" in all three incarnations!) The first part looks at raclette's relationship with fondue and also answers the question why fondue became so famous outside Switzerland while raclette remained a well-kept secret for over 500 years and what the Swiss are doing right now to try to keep it a secret. The recipe section is full of inspirational recipes that you really want to try. Packed with serving suggestions and which cheeses are ideal for raclette melting. Recipes included: Traditional Raclette, Mini-Hamburgers, Raclette a la Pizza, Camembert with Cranberries, Spinach filled Crepes plus many dessert options. Brilliantly composed with colour photographs for every recipe, the book is the ideal companion to the modern table top Raclette grill. Showcasing the various ways that you can enjoy raclette from the traditional Swiss style to the way the French or the Dutch like to serve it. In August 2007 Leelanau Cheese Company won the Best of Show Award from the American Cheese Society for their Aged Raclette cheese, recognising it as the best cheese in the USA in 2007. [+]
While this fact happened after the book was printed, it contains a lot of other top rated information even experts want to know. This book is the only book in English that actually contains the traditional raclette recipe itself as well as the modern variations. It does not waste valuable space for drink recipes or fills up the last third with salad recipes (or puts a pumpkin salad on the cover!) like other books on this topic. It is the only book in English offered directly by Amazon and of such high quality that you will not find used or discounted copies. The book is written, printed, bound and published in Australia by the internationally recognised experts from Raclette Australia. Get it now for yourself and another for a friend as a great Christmas present!.

Review Wiley  / Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing Publication date: 1997-12-23
Dewey code: 641.862068
List Price: $99.00
Price: $75.24

Review Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing / Wiley:

This comprehensive guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service.

Review Wiley-Blackwell  / Brined Cheeses (Society of Dairy Technology series) Creator: Adnan Tamime
Edition: 1
Publication date: 2006-09-25
Dewey code: 637.35
List Price: $199.99
Price: $154.71

Review Brined Cheeses (Society of Dairy Technology series) / Wiley-Blackwell:

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader:A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countriesEdited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Creator: Richard K. Robinson
Edition: 1st
Publication date: 1994-06-30
Dewey code: 641.373
List Price: $167.00
Price: $127.00

Review Color Guide To Cheese & Fermented Milks / Springer:

September 1991Price: 85. 00UK.

Creator: Bill Hogan
Publication date: 1989-08
Dewey code: 637.3

Review Traditional Cheesemaking / Intermediate Technology:


Review Wiley-Blackwell  / Fermented Milks (Society of Dairy Technology) Creator: Adnan Tamime
Publication date: 2006-07-18
Dewey code: 637
List Price: $199.99
Price: $134.95

Review Fermented Milks (Society of Dairy Technology) / Wiley-Blackwell:

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each productEdited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Edition: Translatio
Publication date: 1994-06-30
Dewey code: 641
List Price: $82.95
Price: $63.04

Review Quesos del mundo / Cheeses of the World (Spanish Edition) / Editorial Limusa S.A. De C.V.:


Edition: Health Science Ed
Publication date: 1980-10
Dewey code: 641.5631
List Price: $9.95
Price: $102.44

Review Good Food, Milk Free, Grain Free / Keats Pub:

Presents a complete range of recipes using no milk or grain, for use as a special diet to alleviate schizophrenia or celiac diseases.

Review Lark Books  / Making Great Cheese: 30 Simple Recipes from Cheddar to Chevre Plus 18 Special Cheese Dishes Publication date: 2000-07
Dewey code: 637.3
Price: $24.95

Review Making Great Cheese: 30 Simple Recipes from Cheddar to Chevre Plus 18 Special Cheese Dishes / Lark Books:

The author offers a brief history of cheese, explains the basic procedures with milk (pasteurising, souring, adding rennet, separating curds and whey, moulding, drying), the supplies and equipment needed, starter cultures, and the basic cheese press, plus easy-to-follow cheese recipes.

Publication date: 1985-06
Price: $10.25

Review The Yogurt Cookbook / Peter Smith Publisher Inc:


Edition: 1st
Publication date: 1996-04
Dewey code: 641.6724
Price: $12.95

Review Buttermilk Cookbook: The Rest of the Carton / Bonus Books:


Publication date: 1980-01
Dewey code: 641
List Price: $45.00
Price: $45.00

Review Cheese / Ridgeview Pub Co:


Publication date: 2009-06
Dewey code: 600
List Price: $184.99
Price: $167.55

Review Butter Technology / Blackwell Pub Professional:


Review Wiley-Blackwell  / Probiotic Dairy Products (Society of Dairy Technology series) Creator: Adnan Tamime
Publication date: 2006-01-30
Dewey code: 641.37
List Price: $195.99
Price: $158.70

Review Probiotic Dairy Products (Society of Dairy Technology series) / Wiley-Blackwell:

Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of:Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulationsEdited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Publication date: 1990-12-31
Dewey code: 641
List Price: $22.95
Price: $79.99

Review The Fabrication Of Farmstead Goat Cheese / Cheesemaker's Journal:


Creator: P. F. Fox
Edition: 2nd
Publication date: 1995-12-31
Dewey code: 637.3
List Price: $299.50
Price: $563.83

Review Cheese:Chemistry, Physics and Microbiology, Volume 1 / Springer:


Publication date: 1998-08
Price: $9.95

Review Ice Cream Cookbook (Comb Binding) / Quixote Press:


Publication date: 2002-03
Dewey code: 641
Price: $16.95

Review How to Cook Eggs: From a Simple Bioled Egg to a Perfect Souffle / Time Life Education:


Review Studio  / The Cheese Bible
Authors
  • Christian Teubner
  • Heinrich Mair-Walburg
  • Friedrich-Wilhelm Ehlert
Publication date: 1998-10-01
Dewey code: 641.373
List Price: $32.95
Price: $145.95

Review The Cheese Bible / Studio:

What dish doesn't taste better with cheese? Whether it's a pizza or potato topping, a tasty addition to soups and salads, the main ingredient, or all by itself, cheese is a flavorful and versatile favorite. This delectable volume is the definitive sourcebook to what just might be the world's most popular food. From the first chapter, What Is Cheese?, to the comprehensive Cheese Glossary, to the detailed cooking techniques and scrumptious cuisine, The Cheese Bible provides a wealth of information on this irresistible favorite. Delicious recipes-both simple nibbles and elaborate guest impressers-show how cheese adds new excitement to almost any food. There's even a chapter on the classic combination: Cheese and Wine.

Review Wiley-Interscience  / Dairy Rheology: A Concise Guide (Food Science and Technology) Publication date: 1992-12-07
Dewey code: 637
Price: $238.95

Review Dairy Rheology: A Concise Guide (Food Science and Technology) / Wiley-Interscience:

This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science. A description is given of the way each dairy product's physical structure is built up, showing how this affects its rheological behavior. Emphasis throughout is on principle rather than on technological detail. Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments. Food scientists, food technologists, and food engineers in industry and academe will find this singular book a valuable resource in their work.

Models & Brands:
Raclette: The Insider's Guide to the Secret World of Raclette Dining, Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing, Brined Cheeses (Society of Dairy Technology series), Color Guide To Cheese & Fermented Milks, Traditional Cheesemaking, Fermented Milks (Society of Dairy Technology), Quesos del mundo / Cheeses of the World (Spanish Edition), Good Food, Milk Free, Grain Free, Making Great Cheese: 30 Simple Recipes from Cheddar to Chevre Plus 18 Special Cheese Dishes, The Yogurt Cookbook, Buttermilk Cookbook: The Rest of the Carton, Cheese, Butter Technology, Probiotic Dairy Products (Society of Dairy Technology series), The Fabrication Of Farmstead Goat Cheese, Cheese:Chemistry, Physics and Microbiology, Volume 1, Ice Cream Cookbook (Comb Binding), How to Cook Eggs: From a Simple Bioled Egg to a Perfect Souffle, The Cheese Bible, Dairy Rheology: A Concise Guide (Food Science and Technology)

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