Books about Cheese

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

Cheese Books



Record 641 to 680
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Lochry Harry, R. (1951). Making American Cheddar Cheese of uniformly Good Quality from Pasteurized Milk. By H. R. Lochry [and others], etc. [With illustrations.], Washington.

London (1732). The case of the Cheesemongers in and about the Cities of London and Westminster, relating to the Bill to recover and preserve the navigation of the river Dee, in the County of Chester, [London].

London (1911). Ye Olde Cheshyre Cheese. Rebuilt 1667. Coronation Souvenir, 1911. [With illustrations.], London.

London (1944). Fish, Meat, Egg and Cheese Dishes. Recipes compiled and tested by Good Housekeeping Institute. London & Chesham, Gramol Publications.

London (1961). Cheese Handbook for Hospitals. [With illustrations.], [London].

London (1964). Cheese on the Menu. Costed recipes for fixed budget caterers. [With illustrations.], London.

London (1964). New Zealand Cheddar. The "so many ways" cheese. (Recipes prepared and tested by Good Housekeeping Institute.) [With illustrations.]. London, National Magazine Co.

London and London (1955). Good Housekeeping's Cheese Cookery. Produced by Good Housekeeping Institute in conjunction with the Cheese Bureau, etc. [With illustrations.]. London, National Magazine Co.

Long, J. (1889). Reports on the relation of Dairy-Produce of New Zealand to the English Market (by J. L.), together with. hints on Cheese-making. Wellington [N.Z.], G. Didsbury.

Long, J. and J. Benson (1896). Cheese and cheese-making butter and milk With special reference to continental fancy cheeses: By James Long John Benson. London, Chapman and Hall, Ld.

Long, J. and J. Benson (1896). Cheese and Cheese-making Butter and Milk. London, Chapman and Hall.

Long, J. and J. Benson (1896). Cheese and Cheese-making, Butter and Milk. With special reference to Continental fancy cheeses. By J. Long [and] John Benson. London, Chapman & Hall.

Long, J. and J. Benson (2003). Cheese and cheese-making butter and milk With special reference to continental fancy cheeses. The Nineteenth Century. General Collection; title no. N.1.1.15818. Cambridge, Chadwyck-Healey Ltd.

Long, J. K. a. M. o. t. F. N. and J. Benson (1896). Cheese and cheese-making, butter and milk. With special reference to continental fancy cheeses, London.

Lord Leonard, J. (1925). Practical bulter and cheese making. [S.l.], Benn.

Lord Leonard, J. (1925). Practical Butter and Cheese Making, etc. London, X. Ernest Benn.

Lord, L. J. (1925). Practical butter and cheese making, London.

Lord, L. J. and E. Mathews (1925). Practical butter and cheese making. London, Benn.

Lotichius, J. P. and J. F. Weiss (1643). Iohannis Petri Lotichii, De casei nequitia: tractatus medico-philologicus novus. Francofurti ad Moenum., Typis & sumptibus Johannis Friderici Weissii.

Lovell and L. Christmas (1930). Why you should buy Blue Cap, the perfect cheddar cheese. [London, Lovell & Christmas.

Lowe, J. (1993). How to make cheese. Ravenfield, Pawson.

Luff, P. and C. Great Britain. Parliament. House of Commons. Agriculture (1999). The marketing of milk: minutes of evidence, Tuesday 9 November 1999 (morning): Dairy Industry Federation, Specialist Cheesemakers Association [and] Nestl UK Ltd. London, Stationery Office.

Luff, P. and C. Great Britain. Parliament. House of Commons. Agriculture (1999). The marketing of milk: minutes of evidence. London, Stationery Office.

Luyten, H. (1988). The rheological and fracture properties of Gouda cheese. [Wageningen], [Landbouwuniversiteit te Wageningen].

Lyon, N. and P. Benton (1971). Eggs, milk and cheese. London (3 Queen Sq., WC1N 3AU), Faber and Faber Ltd.

Macaulay, I. R., R. C. Wood, et al. (1992). Hard cheese: a study of hotel and catering employment in Scotland. Glasgow, Scottish Low Pay Unit.

Macdowall Frederick, H. (1936). The Cheese Yielding Capacity of Milk, and its Relation to the Method of Payment for Milk for Cheesemaking, etc, Wellington.

Maddever, K. D., A. Sheppard, et al. (1980). Butter & cheese making. Sherborne, Alphabooks.

Malin Edyth, L., H. Tunick Michael, et al. (1995). Chemistry of structure-function relationships in cheese: Symposium: 206th Annual meeting: Papers. New York; London, Plenum Press.

Malin Edyth, L., H. Tunick Michael, et al. (1995). Chemistry of structure-function relationships in cheese. New York, N.Y., Plenum Press.

Malin, E. L., M. Tunick, et al. (1995). Chemistry of structure-function relationships in cheese. New York; London, Plenum Press.

Mallandaine John, E. (1876). Bread and Cheese and Kisses. [Song, begins: "One day when I came home".] Words by B. L. Farjeon, London.

Malloch Henry, W. and Melbourne (1943). Fellows all-the chronicles of the Bread and Cheese Club, Melbourne. By H. W. Malloch, Melbourne.

Maloiy, G. M. O. (1979). Comparative physiology of osmoregulation in animals. London, Academic Press.

Manchester and Liverpool Agricultural, S. (1861). Manchester and Liverpool Agricultural Society: A catalogue of the live stock, including poultry and dogs, implements and machinery, grain, roots, cheese, butter, fruit, &c., and miscellaneous articles, entered for exhibition, at the fourteenth annual show, held at Ashton-under-Lyne, on. the 11th and 12th Sept., 1861, [Liverpool?].

Mantle, J. (1992). The right price and the right time: the Murray Vernon story. London, James.

Marcangelo, J. (1985). Creative cheese cookery: how to cook with and make rennet-free cheeses. Wellingborough, Thorsons.

Marcangelo, J. (1987). Vegetarian cheese cookery: making and using rennet-free cheeses. Wellingborough, Thorsons.

Marcangelo, J. (1987). Vegetarian cheese cookery, Thorsons.

Market Tracking International, L. (1998). The International cheese market 1999-2003. [Great Britain], Wilmington Publishing.


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