Food - Dairy
Wine Diva cookbooks

Books – Food – Dairy

Books 1 to 14 of 14 – Dairy

Thoroughly Modern Milkshakes  by Adam Ried
Whatever you call it, the quintessentially American combination of milk, ice cream and syrup has delighted generations. This collection of recipes infuses the classic shake with unexpected flavour twists that bring the milkshake into the twenty-first century

Hardback,  128 pp,  $34.95. Buy now

Whey Prescription  by Christopher Vasey
Since antiquity, whey has been known as healing water by Greek physicians. Hippocrates and Galen both recommended whey to their patients. In the eighteenth and nineteenth centuries, spas across Europe offered the whey cure to aristocrats and commoners alike. Modern scientific research has confirmed the curative capabilities attributed by our ancestors to this dairy product, but because it is highly perishable and must be consumed while very fresh, this cure fell out of favour in our modern urban age. Now, thanks to the availability of whey powder and granules, this highly nutritious and effective healing agent is once more within the reach of everyone. This book reveals the effectiveness of whey against diseases affecting the heart, liver,

Paperback,  88 pp,  $13.95. Buy now

The Definitive Guide to Canadian Artisanal and Fine Cheese  by Gurth Pretty
“The most comprehensive guide to Canadian cheeses ever published.” Chef Gurth Pretty is Canada’s food and beverage ambassador. In his definitive guide, he introduces the country’s cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves. Canada’s fine cheeses cross the country — from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoit-du-Lac; Monforte Dairy’s Toscano; and Emanuela Leoni s Leoni-Grana. There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals a

Paperback,  352 pp,  $41.95. Buy now

Probiotic Dairy Products 
Part of the “Society of Dairy Technology” series, this book looks at the advancements in the dairy industry. It includes coverage of: Production systems; Gut microflora; Genomic characterisation of probiotic micro-organisms; Physical properties associated with health claims; and more. It is useful for dairy scientists and nutritionists

,  232 pp,  $270.00. Buy now

Cooking with Yogurt  by Judith Choate

Paperback,  163 pp,  $15.95. Buy now

The Ultimate Ice Cream Book  by Bruce Weinstein
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts — but after acquainting ourself with this book’s hundreds of tempting concoctions, you’ll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore

Paperback,  298 pp,  $23.95. Buy now

Ice Cream and Frozen Desserts  by M. Stogo
This guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service. Describes everything a retail or wholesale producer needs to know about the frozen dessert business, from the concept and business plan to equipment and its operation, to marketing and merchandising. — Includes both of the main ice cream production processes — continuous freezing and batch freezing. — Contains nearly 500 recipes for ice cream, sorbet, frozen yogurt, and soft-serve products

,  560 pp,  $120.00. Buy now

The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert  by Marie Simmons
Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award. Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking

Paperback,  446 pp,  $20.95. Buy now

Williams-Sonoma Collection: Ice Cream  by Mary Goodbody
Three new titles in this growing collection of cookbooks

,  120 pp,  $23.95. Buy now

The Cheese Companion  by Judy Ridgway
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to he discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made

Paperback,  160 pp,  $26.95. Buy now

The Book of Yogurt  by Sonia Uvezian
Uvezian, an Armenian born and raised in Lebanon, shares her lifelong romance with yogurt and its attendant epicurean pleasures in this one-of-a-kind cookbook

Paperback,  176 pp,  $20.95. Buy now

Cheese: A Connoisseur’s Guide to the World’s Best  by Max McCalman and David Gibbons
The last decade has seen American palates shift from the once ubiquitous green carboard shaker of Parmesan to a growing appreciation of the fine artisinal cheeses increasingly available from restaurants and food markets. At the forefront of this cheese revolution, Max McCalman helped demystify the world of fine cheeses for nearly 30,000 buyers and fans with his 2002 book, “The Cheese Plate, an introduction to serving the world’s most distinctive cheeses. “Cheese brings cheese lovers up-to-date and delves even deeper into the upper echelons of cheese, focusing on the 200 best varieties–“each ranked at or near the top of a 100-point quality scale. In addition to describing the history, provenance, producers, production, appearance, strength,

,  304 pp,  $48.95. Buy now

Stick of Butter Cookbook  by Angel Shannon

,  125 pp,  $23.95. Buy now

Italian Cheese: A Guide to Its Discovery and Appreciation  by Piero Sardo, Angelo Surrusca and Gigi Piumatti and others
Many of the cheeses portrayed in this delightful book?stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina?are not household names and they probably never will be. They?re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a ?contribution to the conservation of a vast heritage of local products, born of Italy’s extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques.? Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food’s authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and chees

Paperback,  400 pp,  $34.95. Buy now