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1.Ending the War on Artisan Cheese ― The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers

作者:Catherine Donnelly  出版社:Chelsea Green Pub Co  出版日:2019/11/18 裝訂:平裝

定價:873元   優惠價: 9786

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2.Microstructure of Dairy Products

作者:Mamdouh El-bakry (EDT); Antoni Sanchez (EDT); Bhavbhuti M. Mehta (EDT)  出版社:Blackwell Pub  出版日:2018/09/11 裝訂:精裝

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstru

定價:8998元   優惠價: 98098

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3.Milk! ― A 10,000-Year Food Fracas

作者:Mark Kurlansky  出版社:Bloomsbury Pub Plc USA  出版日:2018/05/08 裝訂:精裝

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According t

定價:1015元   優惠價: 79802

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4.Say Cheese! ─ A Kid Guide to Cheese Making With Recipes for Mozzarella, Cream Cheese, Feta & Other Favorites

作者:Ricki Carroll; Sarah Carroll  出版社:Storey Books  出版日:2018/04/03 裝訂:平裝

Best-selling author Ricki Carroll — known around the world as the Cheese Queen — and her daughter, Sarah Carroll, bring easy cheesemaking right into your kitchen with this fun guide for ki

定價:663元   優惠價: 79524

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5.From Milk to Cheese

作者:Bridget Heos; Stephanie Fizer Coleman (ILT)  出版社:Amicus Ink  出版日:2018/02/06 裝訂:平裝

Ice cream might be your favorite dessert, but do you know how it's made? This new series explains just that. Come along on the journey as common household foods travel from farm to factory to table. L

定價:315元   優惠價: 9284

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6.Reinventing the Wheel ― Milk, Microbes, and the Fight for Real Cheese

作者:Bronwen Percival; Francis Percival  出版社:Univ of California Pr  出版日:2017/09/05 裝訂:精裝

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it

定價:1048元   優惠價: 9943

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7.Handbook of Milk of Non-bovine Mammals

作者:William L. Wendorff; Young W. Park; George F. W. Haenlein  出版社:Blackwell Pub  出版日:2017/07/17 裝訂:精裝

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutr

定價:11250元   優惠價: 910125

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8.Handbook of Drying for Dairy Products

作者:C. Anandharamakrishnan  出版社:Blackwell Pub  出版日:2017/04/24 裝訂:精裝

The Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingre

定價:8998元   優惠價: 98098

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9.Yogurt: Nutrition

作者:Marette  出版社:CRC Press UK  出版日:2017/02/20 裝訂:精裝

Yogurt is a fermented food that has existed for centuries containing bioactive properties beneficial to health. It contains a unique blend of easily digestible proteins, carbohydrates, and fats. Seve

定價:5166元   優惠價: 94649

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10.The Heritage Arena ― Reinventing Cheese in the Italian Alps

作者:Cristina Grasseni  出版社:Berghahn Books  出版日:2016/10/30 裝訂:精裝

In Europe a number of production and communication strategies have long tried to establish local products as resources for local development. At the foot of the Alps, this scenario appears in all its

定價:4275元   優惠價: 93848

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11.Ice Cream

作者:Jan Bernard  出版社:Av2 by Weigl  出版日:2016/07/01 裝訂:平裝

Examines the process of how ice cream is made, from its recipe to its packaging.

定價:628元   優惠價: 9565

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12.Cheddar ― A Journey to the Heart of America??Most Iconic Cheese

作者:Gordon Edgar  出版社:Chelsea Green Pub Co  出版日:2015/10/21 裝訂:精裝

And what it can tell us about our history, cultural identity, and food politicsOne of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over t

定價:875元   優惠價: 9788

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13.Kitchen Creamery ― Making Yogurt, Butter, and Cheese at Home

作者:Louella Hill  出版社:Chronicle Books Llc  出版日:2014/12/09 裝訂:精裝

As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking authority and teacher Louella Hill comes an education so timely and inspir

定價:1048元   優惠價: 79828

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14.Turning Milk into Ice Cream

作者:Jerome Hawkins  出版社:Cavendish Square  出版日:2014/08/01 裝訂:平裝

Provides a simple introduction to the process that turns milk into ice cream.

定價:370元   優惠價: 9333

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15.The Telling Room ― A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese

作者:Michael Paterniti  出版社:Random House Inc  出版日:2014/05/06 裝訂:平裝

The author of the best-selling Driving Mr. Albert recounts his visit to the medieval Castilian village of Guzman as part of a decade-long effort to taste the world's finest cheese, an encounter that i

定價:595元   優惠價: 79470

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16.The Science of Cheese

作者:Michael H. Tunick  出版社:Oxford Univ Press USA  出版日:2013/12/30 裝訂:精裝

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came

定價:1573元   優惠價: 91416

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17.The Telling Room ― A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese

作者:Michael Paterniti  出版社:Thorndike Pr  出版日:2013/12/11 裝訂:精裝

The author of the best-selling Driving Mr. Albert recounts his visit to the medieval Castilian village of Guzman as part of a decade-long effort to taste the world's finest cheese, an encounter that i

定價:1440元   優惠價: 91296

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18.Handbook on Cheese ― Production, Chemistry and Sensory Properties

作者:Henrique Castelli (EDT); Luiz Du Vale (EDT)  出版社:Nova Science Pub Inc  出版日:2013/10/19 裝訂:精裝

定價:19305元   優惠價: 917375

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19.Pacific Northwest Cheese ― A History

作者:Tami Parr  出版社:Univ of Arizona Pr  出版日:2013/09/03 裝訂:平裝

A history of cheese in Oregon, Washington, and Idaho, Pacific Northwest Cheese: A History uncovers the rich tradition of cheesemaking from the earliest fur traders to modern-day small farmers.

定價:803元   優惠價: 9723

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20.The Whole Fromage ― Adventures in the Delectable World of French Cheese

作者:Kathe Lison  出版社:Random House Inc  出版日:2013/06/25 裝訂:平裝

Traveling across France to discover where the highly artisanal, bacteria-laden wonderfood fit into the modern era of supermarches, sterilization and EU regulations, the author presents a mouthwatering

定價:525元   優惠價: 79415

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