Books about Cheese

For the dairy industry and the general public - Cheese Books. Cheese Books
Cheese Books
Cheese Books
Cheese Books

Cheese Books



Record 281 to 320
First Page Previous Page Next Page Last Page
D, S. H. (1992). ken cox memorial. Woodchester, Openings Press.

Daeschner, J. R. (2004). True Brits: a tour of twenty-first-century Britain in all its bog-snorkelling, gurning and cheese-rolling glory. London, Arrow.

Dairy, C. (1984). Winning ways with Limeswold. London, Option One Limited, for Special Products Group, Dairy Crest.

Daniel, F. (1927). Of cottage and cream cheeses. London, C.W. Daniel.

Darton, J. (1872). The Dairyman. A practical guide to cow keeping and the making of butter and cheese. London, Groombridge & Sons.

Davel, H. B. and D. J. Retief (1927). The Manufacture of Loaf and Blended Varieties of Cheese, Pretoria.

Davel, H. B., D. J. Retief, et al. (1941). The Manufacture of Gouda Cheese. By Prof. Davel. D. J. Retief and G. Vaandrager, Pretoria.

Davies, F. L. and B. A. Law (1984). Advances in the microbiology and biochemistry of cheese and fermented milk. London, Elsevier Applied Science.

Davis James Richard, A. and v. Freudenreich Ed (1895). Diary Bacteriology. A short manual for the use of students in dairy schools, cheese-makers and farmers. Translated. by J. R. Ainsworth Davis. London, Methuen & Co.

Davis John, G. and D. Knight (1965). Cheese. (vol. 2. Annotated Bibliography. Compiled with the assistance of Doris Knight.). London, J. & A. Churchill.

Davis John, G. and D. Knight (1965). Cheese. London, Churchill.

Davis, J. and D. Great Britain. Department of Agriculture for Northern Ireland. Economics and Statistics (1985). The economics of dairy product marketing in N. Ireland: with special reference to the cheese market. Belfast (Dundonald House, Belfast BT4 3SB), Department of Agriculture for Northern Ireland, Economics and Statistics Division.

Davis, J. and E. Queen's University of Belfast. Agricultural and Food (1988). The economics of cheese marketing in Northern Ireland: performance and strategy. Belfast, Department of Agricultural and Food Economics, Queen's University of Belfast.

Davis, J. G. (1965). Cheese. Vol.1, London.

Davis, J. G. (1965). Cheese. Vol.2, London.

Davis, J. G. (1965). Cheese. London, J.& A. Churchill.

Davis, J. G. (1976). Cheese. Vol.3, Edinburgh.

Davis, J. G. and D. Knight (1975). Cheese. Edinburgh, Churchill Livingstone.

De Berardinis, O. (1993). The Art of Olivia: let them eat cheesecake. Roslyn, N.Y., Ozone Productions.

De La Mare Walter, J. (1946). The Dutch Cheese, and other stories. Illustrated by Irene Hawkins. London, Faber & Faber.

De La Mare Walter, J. and P. Lathrop Dorothy (1931). The Dutch Cheese [and "The Lovely Myfanwy"]. With illustrations by Dorothy P. Lathrop. New York, Alfred A. Knopf.

De la Mare, W. (1988). The Dutch cheese, and other stories. London, Penguin.

De la Mare, W. and D. P. Lathrop (1931). The dutch cheese. New York, Alfred A. Knopf.

Decker John, W. (1894). La fabrication du fromage cheddar. CIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches; no 05971. [Montreal? s.n.].

Decker, J. W. (1905). Cheese making: Cheddar, Swiss, brick, Limburger, Edam, cottage. Columbus, Oh., Decker.

Decker, J. W. and J. L. Sammis (1924). Cheesemaking: a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools. Madison, Wis, Cheese Maker Book Co.

Denny, R. (2001). Cheese please. London, Southwater.

Di Corato, R. (1977). 451 formaggi d'Italia: catalogo storico-gastronomico delle varietà regionali. Milano, Sonzogno.

Dialogue (1830). A Comical and Diverting Dialogue, between a farmer, a butcher, a miller, a publican, a tea-dealer, a cheesemonger, a milkman, a baker, a brewer, a churchwarden, and their old friend the Devil. [London], J. Catnach.

Dib Hussein, A. K. and A. Council for National Academic (1989). Utilisation of filled milk in soft white cheese production, Humberside College of Higher Education.

Dickinson, R. J. (1986). The extension of a marketing strategy to sell english cheeses in France. Manchester Business School, MBA.

Dirar Hamid, A. (1993). The indigenous fermented foods of the Sudan: a study in African food and nutrition. Wallingford, CAB International.

Doane Charles, F. and W. Lawson Huron (1918). Varieties of Cheese, descriptions and analyses, Washington.

Doane, C. F. (1906). The cold curing of American cheese, with a digest of previous work on the subject. Washington, U.S. Government Printing Office.

Dobbins, C. E. and R. W. Hoecker (1951). Costs of and Reasons for rewrapping Prepackaged Meats Poultry, and Cheese, Washington.

Dockery, M. A. (1980). The farmhouse cheesemaking industry in England and Wales.

Donaldson, J. P. o. B. and R. S. Burn (1877). Suburban farming, a treatise on the laying out and cultivation of farms adapted to the produce of milk, butter and cheese, eggs, poultry and pigs, London.

Doneff, I. (1936). Die Käserei in Bulgarien: unter besonderer Berücksichtigung der typisch bulgarischen Käsearten. Kempten im Allgau, Verlag der Deutschen Molkerei-Zeitung.

Dover (1710). The Cheese-mongers Case, relating to Dover Peer, [London.

Dover (1710). The Cheesemongers Case, relating to Dover Pier, [London].


First Page Previous Page Next Page Last Page




Last Modified: 9 October 2005
http://www.iilu.com