Related Books
Language: en
Pages: 226
Pages: 226
Type: BOOK - Published: 2019-11-14 - Publisher: Chelsea Green Publishing
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansiv
Language: en
Pages: 290
Pages: 290
Type: BOOK - Published: 2009-11-06 - Publisher: Chelsea Green Publishing
Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on sma
Language: en
Pages: 226
Pages: 226
Type: BOOK - Published: 2015 - Publisher: Chelsea Green Publishing
"Cheddar is the world's most ubiquitous and beloved cheese. More than that, cheddar holds a key to understanding our food politics and even our cultural identit
Language: en
Pages: 226
Pages: 226
Type: BOOK - Published: 2019-11-08 - Publisher: Chelsea Green Publishing
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese—cheese made from unpasteurized milk—is an expans
Language: en
Pages: 112
Pages: 112
Type: BOOK - Published: 2020-10-08 - Publisher: Philosophies
From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta's relation to ancient faiths, the influence of monks on Munster,
