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(cen i dostępności)
Realizacja zamówienia:
ok. 3 tygodni
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Wycena na życzenie
Realizacja zamówienia:
ok. 4-8 tygodni
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Przedpłata, dla firm FV 14 dni
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Ice Cream and Frozen Deserts: A Commercial Guide to Production and Marketing
ISBN: 9780471153924 / Angielski / Twarda / 560 str. A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries.
Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to... A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries.
Here is your one-st... |
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cena:
1400,68 zł |
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Eggs
ISBN: 9780471769132 / Angielski / Twarda / 304 str. The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It s also a favorite of patissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.
Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crepe, souffle, meringue and custard. Classic recipes... The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It...
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cena:
87,41 zł |
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Camembert: A National Myth
ISBN: 9780520225503 / Angielski / Twarda / 267 str. Camembertdelectably fragrant, creamy-centered, neatly boxedis the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of Francefrom the Revolution to the European Union....
Camembertdelectably fragrant, creamy-centered, neatly boxedis the most popular and most famous French cheese. Originally made by hand in the Norman co...
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cena:
256,96 zł |
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And That's How You Make Cheese!
ISBN: 9780595177097 / Angielski / Miękka / 152 str. |
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cena:
59,28 zł |
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The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert
ISBN: 9780618711949 / Angielski / Miękka / 446 str. The James Beard Award-winning guide to cooking with one of the most feared and revered ingredients in the kitchen. In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans." Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, this indispensable cookbook restores... The James Beard Award-winning guide to cooking with one of the most feared and revered ingredients in the kitchen. In the wor... |
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cena:
108,17 zł |
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Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin
ISBN: 9780762744893 / Angielski / Miękka / 259 str. The first book of its kind from the cheesiest state in the nation.Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common they're better with cheese From the well known cheddar, blue, and Swiss to little known artisanal cheeses, a breadth of flavors and varieties from our nation s largest cheesemaking center are included in Wisconsin Cheese. Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this...
The first book of its kind from the cheesiest state in the nation.Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfo...
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cena:
70,65 zł |
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Cheese Primer
ISBN: 9780894807626 / Angielski / Miękka / 576 str. Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy,...
Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of im...
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cena:
78,99 zł |
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Brined Cheeses
ISBN: 9781405124607 / Angielski / Twarda / 344 str. 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.
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 decade...
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cena:
823,07 zł |
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Yogurt, Yoghurt, Youghourt
ISBN: 9781560220336 / Angielski / Twarda / 284 str. Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing international recipes for a delicious new approach to cooking. Just imagine Mulligatawny Soup, Molded Pineapple Salad, Cranberried Coffeecake, Irish Soda Bread, Greek Pastitsio, Scalloped Oysters, and German Chocolate Cake--all made with yogurt. For the yogurt-lover and the yet-to-be-converted, Yogurt, Yoghurt, Youghourt is a great source of...
Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer...
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cena:
361,64 zł |
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Yogurt, Yoghurt, Youghourt
ISBN: 9781560220343 / Angielski / Miękka / 284 str. Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing international recipes for a delicious new approach to cooking. Just imagine Mulligatawny Soup, Molded Pineapple Salad, Cranberried Coffeecake, Irish Soda Bread, Greek Pastitsio, Scalloped Oysters, and German Chocolate Cake--all made with yogurt. For the yogurt-lover and the yet-to-be-converted, Yogurt, Yoghurt, Youghourt is a great source of...
Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer...
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cena:
151,47 zł |
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Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker
ISBN: 9781584793380 / Angielski / Twarda / 136 str. Brie and apricot jam on a baguette, spinach and goat cheese on a croissant, blue cheese and fresh figs on crusty Italian bread--this is not your average grilled cheese sandwich! Each of these 50 innovative recipes includes instructions for making the sandwiches on stovetop, grill, or sandwich maker.
Brie and apricot jam on a baguette, spinach and goat cheese on a croissant, blue cheese and fresh figs on crusty Italian bread--this is not your avera...
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cena:
78,99 zł |
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One Hundred Ways of Cooking Eggs
ISBN: 9781589636798 / Angielski / Miękka / 124 str. |
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cena:
70,43 zł |
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The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market
ISBN: 9781905124596 / Angielski / Miękka / 124 str. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to find in its first editions. We have now republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese....
Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on soft cheesemaking is both expensive and hard to fi...
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cena:
149,35 zł |
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Cheese and Cheese-Making: Butter and Milk, with Special Reference to Continental Fancy Cheeses
ISBN: 9781429010627 / Angielski / Miękka / 164 str. Following an introduction on the "Principles of Cheese-making," Long and Benson's 1896 work provides instruction on the manufacture of specific cheese types, in particular, fancy cheese varieties produced in Europe.
Following an introduction on the "Principles of Cheese-making," Long and Benson's 1896 work provides instruction on the manufacture of specific cheese...
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cena:
53,98 zł |
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Book of Cheese
ISBN: 9781429010740 / Angielski / Miękka / 420 str. Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commercially or widely imported in America.
Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making...
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cena:
108,17 zł |
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Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Text-Book for the U
ISBN: 9781429010733 / Angielski / Miękka / 516 str. Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.
Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making...
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cena:
124,85 zł |
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Dairy of the Farm
ISBN: 9781429012157 / Angielski / Miękka / 172 str. Lond and Morton's 1885 work provided information specific to dairyman, including chapters on "dairy statistics, on the food and choice and treatment of the cow, on milk, butter, cheese, and general management."
Lond and Morton's 1885 work provided information specific to dairyman, including chapters on "dairy statistics, on the food and choice and treatment o...
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cena:
58,15 zł |
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The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table
ISBN: 9780061451164 / Angielski / Miękka / 400 str. The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important... The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and w... |
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cena:
70,82 zł |
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The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market
ISBN: 9781443720465 / Angielski / Twarda / 128 str. THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And Theodore R. Robinson. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on Soft Cheesemaking is both expensive and hard to find in its first editions. READ COUNTRY BOOKS have republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: - The Production and Handling of Milk. - Cream: Its Production, Composition and...
THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And ...
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cena:
182,04 zł |
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Mastering Cheese: Lessons for Connoisseurship from a Matre Fromager
ISBN: 9780307406484 / Angielski / Twarda / 384 str. Maitre fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct... Maitre fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In <...
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cena:
138,92 zł |
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