Books about Cheese

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

Cheese Books



Record 1041 to 1080
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Van Slyke Lucius, L. and V. Price Walter (1927). Cheese. [S.l.], Kegan Paul, Trench Trubner & Co.

Van Slyke Lucius, L. and V. Price Walter (1938). Cheese. Revised and enlarged edition. New York, Orange Judd Publishing Co.

Van Slyke, L. L. (1927). Modern methods of testing milk and milk products: a hand-book prepared for the use of dairy students, butter-makers, cheese-makers, producers of milk, operators in condenseries, managers of milk-shipping stations, milk-inspectors, physicians, etc. New York; London, Orange Judd Pub. Co.: K. Paul, Trench, Trubner & Co.

Van Slyke, L. L. and C. A. Publow (1917). The science and practice of cheese-making: a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom; prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations. New York, Orange Judd Company.

Van Slyke, L. L. and Price (1938). Cheese. New ed, New York.

Van Slyke, L. L. and W. V. Price (1927). Cheese: a treatise on the manufacture of American Cheddar cheese and some other varieties. New York; London, Orange Judd publishing company, inc.: K. Paul, Trench, Trubner & co., ltd.

Van Slyke, L. L. and W. V. Price (1938). Cheese: a treatise on the manufacture of American Cheddar cheese and some other varieties--intended as a text book for the use of dairy teachers and students in classroom and workroom--prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese factory operations. New York; London, Orange Judd publishing company, inc.: K. Paul, Trench, Trubner & co., ltd.

Van Slyke, L. L. and W. V. Price (1952). Cheese: a treatise on the manufacture of American Cheddar cheese. New York, Orange Judd.

Vanslyke, L. L. and C. A. Publow (1912). The science and practice of cheesemaking: A treatise on the manufacture of American Cheddar cheese and other varieties. New York, Orange Judd.

Vares, P. and C. Olof Palme International (1998). Estonia and Russia: more cheese from New Zealand?. Stockholm, Sweden; Tallinn, Estonia, Olof Palme International Center: EuroUniversity: Institute of International and Social Studies.

Varnam, A. H. and P. Sutherland Jane (1994). Milk and milk products: technology, chemistry and microbiology. London, Chapman & Hall.

Venuti, J. and E. Lang (1928). Cheese and crackers: [violin solo with piano accompaniment]. New York, Robbins Music Corp.

Vickers, R. (2005). The life of J.L. Kraft: the man who changed cheese. Oxford, Heinemann Library.

Vidal, M. and B. Friends of the Abbey (1993). Edith Cannon, cheese-maker. Glastonbury, Friends of the Abbey Barn.

Vidal, M. and B. Friends of the Abbey (1993). Edith Cannon: cheese maker: instructor at the Bath & West and Southern Counties Cheese-Making Schools, 1890-1900. Glastonbury, Friends of the Abbey Barn.

Voelcker, A. (1861). On the composition of cheese, London.

Von Freudenreich, E., J. R. Ainsworth-Davis, et al. (1895). Dairy bacteriology: a short manual for the use of students in dairy schools, cheese makers, and farmers. [London], Methuen & Co., London.

Vondra Josef, G. (1971). A guide to Australian cheeses. Melbourne, Lansdowne.

Walker-Tisdale, C. W. and J. B. D. F. D. N. D. D. Jones (1920). Butter and cheese. Pitman's common commodities and industries. London, Sir I. Pitman & Sons.

Walker-Tisdale, C. W. and J. Jones (1920). Butter & cheese. London, Pitman.

Walker-Tisdale, C. W. and J. Jones (1929). Butter and cheese. London, Pitman.

Walker-Tisdale, C. W. and W. E. Woodnutt (1919). Practical cheesemaking: a general guide to the manufacture of cheese. London, Headley Bros.

Walker-Tisdale, C. W., T. R. Robinson, et al. (1930). The practice of soft cheesemaking: A guide to the manufacture of soft cheese and to the preparation of cream for market. London, G. Allen & Unwin ltd.

Wallace, C. L. H. M. (1885). 366 menus: each consisting of a soup, a savoury course, a sweet course, a cheese course, and a beverage, with all their suitable accompaniments, for every day in the year, no dish or beverage being once repeated, all arranged according to the season, and without the introduction of fish, flesh, fowl, or intoxicants: with a cook's guide for the production of the dishes. London, Mrs. C.L.H. Wallace.

Wallbridge, J. and C. National Gypsy Education (1972). The Shadow on the cheese: some light on gypsy education. London (204 Church Rd, W.7), National Gypsy Education Council.

Wanklyn James, A. (1874). Milk-analysis A practical treatise on the examination of milk: and its derivatives, cream, butter, and cheese. By J. Alfred Wanklyn. London, Trubner & Co., 57 & 59 Ludgate Hill.

Wanklyn, J. A. (1874). Milk-analysis: a practical treatise on the examination of milk and its derivatives, cream, butter, and cheese. London, Trubner.

Wanklyn, J. A. (1886). Milk: analysis: a practical treatise on the examination of milk and its derivatives, cream, butter and cheese, London.

Wanklyn, J. A. (1992). Milk-analysis A practical treatise on the examination of milk: and its derivatives, cream, butter, and cheese. The Nineteenth Century. General Collection; title no. N.1.1.5355. Cambridge, Chadwyck-Healey Ltd.

Ward, N. (1964). The fully processed cheese. illustrated by Louis de Niverville. Ontario, Longmans Canada.

Ware, B. C. (1904). The "Perfect" Milk Ready Reckoner for the use of dairy farmers and secretaries of butter and cheese factories, etc. Hastings, New Zealand, Ware & Poppelwell.

Warren, H. (1935). Flagenheim's Odorless Cheese: Broadway Gondolier: film.

Wason, E. (1968). Salute to cheese. London, Ward Lock.

Watt-Wyness, G. (1964). A story about a bird a dog and a piece of cheese, London.

Watt-Wyness, G. (1964). Animal stories, Oxford U.P.

Way, B. and C. Dickens (1977). Charles Dickens' The Christmas carol. Boston, Baker's Plays.

Weaver, A. (1903). When mamma introduced the gorgonzola: a disaster of the dining-room. London, Francis, Day & Hunter.

Weekly, P. P. L.-F. (1957). Home-made cheeses. [With plates including a portrait.], London.

Weinzirl, J. (1899). Bacteria in Cheese.

Werlin, L. (2000). New American cheese. New York, Stewart, Tabori & Chang.


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