Scotto, P. and R. Istituto europeo di design di (1999). Wine and cheese of Italy?. Rome, Gremese.
|
Segreto, J. J. (1981). Cheesecake madness. New York; London, Macmillan: Collier Macmillan.
|
Seravac Cheesemakers, S. (1985). Seravac Annual Cheesemakers Symposium. [Eppindust], Seravac.
|
Shaw, S. A., J. A. Dawson, et al. (1991). Speciality cheese: a case study. Stirling, Institute for Retail Studies, University of Stirling.
|
Sheehan, D., M. G. Wilkinson, et al. (2002). Novel and speciality cheeses - broadening the national industrial cheese base. Dublin, Teagasc.
|
Shurtleff, W. and A. Aoyagi (1988). Bibliography of soy ice cream, yogurts, and cheeses: 1017 references from 1911 to 1988: subject/geographical, and author/company indexes partially annotated includes details on 269 commercial products. Lafayette, CA, Soyfoods Center.
|
Shurtleff, W., A. Aoyagi, et al. (1994). Cheese and cream cheese alternatives (with or without soy): bibliography and sourcebook, 1896 to 1994. Lafayette, Calif., Soyfoods Center.
|
Siebesma, A. P. (1989). Multifractals in condensed matter. Edam.
|
Silva-Jones, R. and A. Cape of Good Hope. Department of (1896). Hints on butter making and cheddar cheese making. Cape Town, W.A. Richards & Sons, Govt. Printers.
|
Simon André, L. (1936). A catechism concerning cheeses. With a glossary of cheeses and cheese dishes. London, Wine and Food Society.
|
Simon André, L. (1956). Cheeses of the World. [With plates.]. London, Faber & Faber.
|
Simon André, L. (1960). Cheeses of the World. (Second edition.). London, Faber & Faber.
|
Simon, A. L. (1960). Cheeses of the world. London, Faber and Faber.
|
Simon, A. L. and E. Oldmeadow (1936). A catechism concerning cheeses. London, The Wine and Food society.
|
Simon, A. L. and S. Wine and Food (1936). A catechism concerning cheeses. With a glossary of cheeses and cheese dishes, etc, London.
|
Simon, A. L., S. Wine and Food, et al. (1946). A concise encyclopaedia of gastronomy. London, Wine and Food Society.
|
Sinclair, E. (1977). 100 fabulous cheesecakes. London, Souvenir Press.
|
Smith, J., A. Tamime, et al. (1995). Cheesemaking in Scotland: a history. Clydebank, Scottish Dairy Association.
|
Smith, R. (1724). Court cookery, or, The compleat English cook: containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoos, cullises, sauces, forc'd-meats and souses; with various ways of dressing most sorts of flesh, fish and fowl, wild and tame; with the best methods of potting and collaring. As likewise of pastes, pies, pastys, pattys, puddings, tansies, biskets, creams, cheesecakes, Florendines, cakes, jellies, sillabubs and custards. Also of pickling, candying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, &c. Dublin, Printed for Pat. Dugan and W. Smith.
|
Smith, R. (1725). Court cookery: or, the compleat English cook. Containing the choicest and newest receipts for making soops, pottages, fricasseys, harshes, farces, ragoo's, cullises, sauses, forc'd-meats, and souses: with various ways of dressing most sorts of flesh, fish, and fowl, wild, and tame; with the best methods of potting, collaring and pickling. As likewise of pastes, pies, pasties, patties, puddings, tansies, biskets, creams, cheesecakes, florendines, cakes, jellies, sillabuds and custards. Also of can-dying and preserving: with a bill of fare for every month in the year, and the latest improvements in cookery, pastry, &c. London, Printed for T. Wotton.
|
Smith, R. (1995). The great cheeses of Britain and Ireland: a gourmet's guide. London, Aurum Press.
|
Soleimanian-Zad, S. and N. University of (2002). The evaluation of bioluminescent listeria for studies of growth and gene expression in soft cheese. Nottingham, University of Nottingham.
|
Soleimanian-Zad, S. and S. University of Nottingham. Theses. Agricultural and Food (2002). The evolution of bioluminescent Listeria for studies of growth and gene expression in soft cheese.
|
South Africa. Bureau of Census and, S. (1916). Report on bacon and ham, butter and cheese industries, Pretoria.
|
Specialist Cheesemakers, A. (1997). The specialist cheesemakers' code of best practice. [England?], [Specialist Cheesemakers' Association].
|
Spötter, M. and S. Allison (1992). Fondues. Slough, Foulsham.
|
Squire John, C. (1937). Chedder george: a book of English cheeses. [S.l.], [s.n.].
|
Squire John, C. and H. Shepard Ernest (1937). Cheddar Gorge. A book of English cheeses. Edited by John Squire. With illustrations by Ernest H. Shepard. London, Collins.
|
Squire, J. C. S. and E. H. Shepard (1937). Cheddar gorge: a book of English cheeses. London, Collins.
|
Squires, D. (1974). Cheese + Wine.
|
St. Ivel, L. (1926). St. Ivel cheese recipes. Yeovil, St. Ivel.
|
Stafford, S. (1998). Food! suite for solo piano. Manchester, Da Capo Music.
|
Standen, N. (1960). The Art of Cheese Cookery. More than 250 recipes tested by Florence Arfmann. London, Arco Publications.
|
Standen, N. (1960). The art of cheese cookery, Arco.
|
Stanton, C., Teagasc, et al. (2001). Application of probiotic bacteria to functional foods. Dublin, Teagasc.
|
Stanton, P., S. Broughton, et al. (1997). Cajun & zydeco: the rough guide. London, World Music Network.
|
States Of The, C. (1716). Notificazione. [Forbidding the sale of poultry or cheese by persons who have not taken out the license of the Guild of Poulterers. Dated, 15 Feb. 1716.], Roma.
|
Steele, J. (1802). An essay on manufacturing milk into butter and cheese. Edinburgh, printed for William Coke, Leith.
|
Stele, J. (1794). An essay on manufacturing milk into butter and cheese: and on calf-feeding, &c. intended for the perusal and benefit of farmers. By James Stele. Glasgow, printed, and sold by W. Miller, P. M'Arthur, Paisley, and by the other booksellers in Scotland.
|
Stele, J. (1794). An essay on manufacturing milk into butter and cheese; and on calf-feeding, &c. intended for the perusal and benefit of farmers. Glasgow, printed, and sold by W. Miller, Glasgow, P. M'Arthur, Paisley, etc.
|
