Cheese and Cheese-Making
by James Long, John Benson
Publisher: Chapman and Hall 1896
Number of pages: 172
This work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.
Home page url
Download or read it online for free here:
by Shirley McNevich
Mom's collection Volume II contains the 250 best recipes from their cooking blog: cakes, cheesecakes, brownies and cupcakes, pies, icings, frostings, fudge and candies, breads, entrees, side dishes, puddings, cookies and cookie bars, beverages, etc.
by Jean Stites - Smashwords
Ever have the urge to monkey around in the kitchen? Then look in here for primate-proof directions to some popular favorites. Of course you can do it! This is a book on cooking for complete beginners, containing cooking techniques and tips.
by Jacobus Kotze
This cookbook is for men who are suddenly alone, whether by choice, divorce or death and need to take over the kitchen duties in a hurry. It is neither fancy nor advanced, just simple and easy to cook meals using locally available ingredients.
British cookery is sometimes regarded as a figure of fun but actually it ranks with the best cuisines in the world. It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history.