Roux, Michel  | Quadrille Pub

60,600원  | 20171017  | 9781849499668

The ultimate masterclass in cooking with cheese

Patricia Michelson, Oliver, Jamie  | Jacqui Small

51,000원  | 20130222  | 9781906417338

Following the enormous success of her first book The Cheese Room, Patricia Michelson now unlocks the door of her Marylebone Village store, La Fromagerie, to share her knowledge and explore the world of artisan cheese. She derives ongoing inspiration and fantastic produce from the many small independent cheese producers around the globe who supply her. For Patricia, these cheese producers are unsung heroes ? a source of great delight and a fount of knowledge.

Foster, Richard D.  | Nova Science Pub Inc

460,750원  | 20110501  | 9781612098289

Presents research in the types, nutrition value and consumption of cheese. This book discusses topics that include the technological and health aspects of probiotic cheese; authentication of local cheeses; the functional metabolites of Spanish blue cheese; the role of sodium in cheese manufacture; Italian cheese types and innovations; and, more.

Culinary Institute of America  | Cengage Learning

143,060원  | 20100201  | 9781435401174

A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum.

김은주  | 미니멈

25,200원  | 20250127  | 9791187694304

‘원하는 누구나 일상에서 치즈를 즐길 수 있도록 돕는 책’ 취향이 무한의 갈래로 갈라지는, 그러나 전문가는 흔치 않은 치즈. 20년 동안의 공부로 쌓은 독보적인 콘텐츠, 10여 년의 치즈 아카데미로 얻은 풍부한 경험, 한국인으로서는 유일하게 세계 최고 권위의 치즈 전문가 자격(CAFAJ)을 취득한 프로마제 김은주와 함께하는 치즈 지식·미식 여행.

Beckett, Fiona (EDT)  | Ryland Peters & Small

0원  | 20050501  | 9781841728100

 | Hutson Street Press

29,300원  | 20250522  | 9781024019148

Dive into the art and science of cheesemaking with the "Cheese Manual", a comprehensive guide originally published in 1889. Authored by Harvey W. Richardson, this manual offers a detailed exploration of cheese production techniques, from selecting the finest milk to understanding the chemical processes that transform it into delectable cheeses.

 | Hutson Street Press

55,030원  | 20250522  | 9781024014310

Dive into the art and science of cheesemaking with the "Cheese Manual", a comprehensive guide originally published in 1889. Authored by Harvey W. Richardson, this manual offers a detailed exploration of cheese production techniques, from selecting the finest milk to understanding the chemical processes that transform it into delectable cheeses.

 | Hutson Street Press

38,490원  | 20250522  | 9781024406665

"Cheese Making" is a comprehensive guide to the art and science of crafting cheese, intended for both home enthusiasts and those involved in the dairy industry. Written by John Wright Decker and Fritz Wilhelm Woll, this book, originally published in 1909, provides detailed instructions and practical advice on all aspects of cheese production.

 | Hutson Street Press

60,540원  | 20250522  | 9781024402520

"Cheese Making" is a comprehensive guide to the art and science of crafting cheese, intended for both home enthusiasts and those involved in the dairy industry. Written by John Wright Decker and Fritz Wilhelm Woll, this book, originally published in 1909, provides detailed instructions and practical advice on all aspects of cheese production.

 | HarperCollins Publishers

33,780원  | 20231026  | 9780008652234

A far cry from the boxed, neon 'barely-food' staple of yesteryear, today's mac and cheese is now a culinary supernova.

Fox, Patrick F. (EDT)/ McSweeney, Paul (EDT)/ Coga  | Academic

0원  | 20041008  | 9780122636516

 | Dragonfly Press Publishing

33,050원  | 20250206  | 9798218608453

Humankind has long studied their personalities and the passage of time and energy shifts. Both influence individuals, regardless of their personal or cultural beliefs. Similarly, individuals shape some viewpoint about cheese, a tangible reality widely experienced to varying degrees. Both time and energy shifts call for the luxury of different cheeses.Around 2400 years ago, the Babylonians conceived their own horoscopes, interpreting life through stars and planets.

 | GIBBS PUBLISHING CONGLOMERATE

27,540원  | 20250707  | 9781966856092

In The Cheese Hustle, we follow Lenny Bruno, a charismatic pizza delivery man in Baltimore who stumbles upon a high-stakes card game and inadvertently lands himself in a bet to deliver a mysterious briefcase across town for $250,000. As Lenny navigates through absurd challenges, he discovers the briefcase contains a threat to his livelihood. In a comedic twist, Lenny must decide whether to combat this obstacle or let it be.

조리 존  | HarperCollins

27,200원  | 20231107  | 9780063329508

Don’t miss the seventh picture book in the #1 New York Times bestselling Food Group series from Jory John and Pete Oswald! The Big Cheese is the best at everything, and brags about it, too. When the annual Cheese-cathlon comes around, the Big Cheese is prepared to win, as always.