Fraser, S. (1960). The Cheeses of Old England. [With plates.]. London, Abelard-Schuman.
|
Fraser, S. (1960). The cheeses of old England. London; New York, Abelard-Schuman.
|
Frazer, M. (1804). The practice of cookery, pastry, and confectionary: in three parts. An appendix containing receipts for making wines, vingears, ketchups, syrups, cordials, possets, &c. dinner and supper dishes; articles in season; directions for carving, &c. Also new plates, shewing the manner of trussing poultry, and placing dishes on a table. And to which is now added, an index to the whole, arranged alphabetically. Edinburgh, Printed for Peter Hill by J. Ruthven and sons.
|
Frazer, M. (1806). The practice of cookery, pastry, and confectionary: in three parts. With receipts for making wines, vinegars, ketchups, syrups, cordials, possets, &c. Lists of dinner and supper dishes; and of articles in season; and directions for carving, trussing, &c. Illustrated with plates. Edinburgh, Printed for Peter Hill.
|
Freedman, B. (1930). Real farmhouse cheese. [S.l., s.n.
|
Freeman, S. (1998). The real cheese companion: a guide to the best handmade cheeses of Britain and Ireland. Boston; London, Little, Brown.
|
Freudenreich, E. v. (1895). Dairy bacteriology, a short manual: for the use of students in dairy schools, cheese-makers and farmers. London, Methuen.
|
Freudenreich, E. v. and J. R. Ainsworth-Davis (1895). Dairy bacteriology: a short manual for students in dairy schools, cheese makers and farmers. London, Methuen & Co.
|
Froud, N. (1967). The world book of egg and cheese dishes, Pelham.
|
Fulton, J. (1853). Observations on cheese-making: showing that cheese of as good quality may be made in Scotland as in England, with hints for introducing improvement into the Scotch dairies. Glasgow; Edinburgh, Thomas Murray & Son: William Blackwood & Sons.
|
Fulton, J. o. G. (1853). Observations on cheese making, Glasgow.
|
Gadsby, D. and B. Harrop (1977). Ta-ra-ra boom-de-ay. Songs for everyone chosen by David Gadsby and Beatrice Harrop. With piano accompaniments, chords for guitar, parts for voice or instrument and drawings by Bernard Cheese. London, A.& C. Black.
|
Gadsby, D. and B. Harrop (1978). Ta-ra-ra boom-de-ay. Songs for everyone chosen by David Gadsby and Beatrice Harrop. Melody edition with chords for guitar, parts for voice or instrument and drawings by Bernard Cheese. [Score.]. London, A.& C. Black.
|
Gadsby, D. and I. Golby (1978). Merrily to Bethlehem. A very unusual carol book. 44 carols chosen by David Gadsby and Ivor Golby. With piano accompaniments, chords for guitar, parts for voice or instrument, and drawings by Bernard Cheese. London, A.& C. Black.
|
Gage Michael, A. (1856). Book of reference to the commercial diagram, exhibiting by fluxional curves, the quantities of the nine principal articles of produce imported from the United States of America, into the port of Liverpool, between the years 1840 and 1856, namely, cotton, flour, wheat, Indian corn, salted beef, salted pork, lard, cheese and tobacco. Liverpool, printed by Wm. Spelman.
|
Gayler, P. (1997). A passion for cheese: more than 130 innovative ways to cook with cheese. London, Kyle Cathie.
|
Geary, G. (2004). 125 best cheesecake recipes. Don Mills, Ont.; Poole, Robert Rose: Chris Lloyd.
|
Geilman Wayne, G. (1981). Comparison of skim milk starter, whey base starter and a direct set method on the yield, quality and economics of cottage cheese production, Utah State University.
|
General Agreement on Tariffs and, T. (1991). Cheese prices firm up but butter trade hit by softening demand and high stocks, says GATT dairy report. Geneva, GATT.
|
General Agreement on Tariffs and, T. (1992). Falling world milk output pushes up prices of milk powder and cheese but butter market remains fragile: says GATT dairy report. Geneve, GATT.
|
Gera, F. (1843). De la fabrication du fromage. Paris, Libraire Ency. de Roret.
|
Ghoddusi Hamid, B. (1996). Some aspects of the enumeration of bifidobacteria in white brined cheese, University of Reading.
|
Gilbert Benjamin, D. and E. Salmon Daniel (1896). The Cheese Industry of the State of New York. By B. D. Gilbert. Under the direction of Dr. D. E. Salmon.
|
Gill, S. (1985). A pocket book on cheese: a natural food and a versatile ingredient. London, Octopus.
|
Gillies, M. T. (1974). Whey processing and utilization: economic and technical aspects. Park Ridge, N.J, Noyes Data Corp.
|
Ginzburg, C. (1976). The cheese and the worms: the cosmos of a sixteenth-century miller. London, Routledge & Kegan Paul.
|
Ginzburg, C. (1980). Cheese and the worms: the cosmos of a sixteenth-century miller. Baltimore, John Hopkins U.P.
|
Ginzburg, C., J. Tedeschi, et al. (1992). Cheese and the Worms: Cosmos of a Sixteenth-century Miller, Penguin.
|
Girdler, J. S. (1800). Observations on the pernicious consequences of forestalling, regrating, and ingrossing: with a list of the statutes, &c. which have been adopted for the punishment of those offences; and proposals for new laws to abolish the system of monopoly; remarks on the impolicy of the consolidation of small farms: thoughts on, and acts relative to, the coal trade, as also on the sale of cattle at Smithfield, contractors, carcase and cutting butchers, fish and cheesemongers, poulterers, &c.; with an account of some convictions of regrators: and reflections on the act lately passed for incorporating the London flour, meal, and bread company. London, Printed by H. Baldwin for L.B. Seeley.
|
Glasgow School of, A. (1992). Gert Dumbar: the big cheese of Dutch design. Glasgow, M & M Press.
|
Godfrey, W. and Sainsbury's (1988). Cheese. Cambridge, Martin Books for J. Sainsbury.
|
Good Housekeeping, I. (1955). Cheese cookery, National Magazine Co.
|
Good Housekeeping, I. (1969). Poultry and game, eggs and cheese. London, Sphere.
|
Gordon, S. (1918). Buccaneer Billy. Song, words by E. Cheeseman. London, C. Sheard & Co.
|
Gouldsworthy Adam, M. (1998). Characterisation of protein degradation in Cheddar cheese, University of Glasgow.
|
Gouldsworthy, A. M. (1998). Characterisation of protein degradation in cheddar cheese: thesis submitted to the University of Glasgow in accordance with the requirements for the Degree of Doctor of Philosophy in the Faculty of Science, Food Quality Group, Hannah Research Institute: 1v.
|
Graham, P. (1988). Classic cheese cookery. London, Penguin.
|
Graham, P. (1995). Classic cheese cookery. London, Penguin.
|
Grange, C. (1974). The right way to make jams: also includes fruit jellies, conserves, butters, cheeses, marmalades, curds, pickles, chutneys, ketchups and fruit bottling. Kingswood, Elliot Right Way Books.
|
Gray, A. (2003). The Welsh cheese book. Llandysul, Gwasg Gomer.
|
