(Paperback)

This guide reveals step-by-step techniques for using a variety of milks, both animal and plant, to make classic yogurt, kefir, and other specialty fermented dairy products including Icelandic Skyr, Asian Koumiss, and Danish Ymer.

(Hardback)

This is a comprehensive tour of the art of cheese-making and eating - from selecting cultures, to the practices of production to the best recipes.

(Paperback, Flexibound)

(Hardback)

Posh Eggs makes the humble egg the star of the show, with 70 recipes that make a meal out of this easy ingredient.

(Hardback)

Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan's foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments.

(Hardback)

By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. The Armenian-born author expands yogurt beyond the narrow limitations of breakfasts, desserts and dips incorporating it into an impressive array of recipes.

(Hardback)

We love cheese. Its been on the menu for almost 10,000 years. And today, there are at least 2000 different types of cheese being eaten around the world. From simple cheese boards to decadent cheese blintzes, comforting cheesecakes to festive baked bries and fondues, the 60 recipes in Unbrielievable offer something for every cheese lover.

(Paperback)

Learn how to make your own Viili yogurt at home! With the history behind, health benefits of, and recipes using Viili yogurt, you will have all you need to make Viili part of your diet.

This 50-card boxed set and a 64-page book provides everything you need to know to create stylish cheeseboards for every occasion.

(Hardback)

The people and the stories behind a selection of the best 20 international raw milk cheeses. Includes practical flavour profiles and food pairing tips.

(Hardback)

From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a guide for everything you need to know about cheese.

(Hardback)

A fun and quirky little book of cheeseballs for every occasion this book is the perfect update on a holiday classic.

(Hardback)

For ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends.

(Hardback)

Perfect for the comfort-food season, this small book features over 65 BIG recipes oozing with melted cheese, guaranteed tosatisfy even the strongest of cravings!

(Paperback)

Synopsis coming soon.......

(Hardback)

(Hardback)

From the Swiss Alps to New York's hipster cheese bars, journalist Patrick McGuigan has written about cheesemakers, maturers and cheesemongers around the world for The Telegraph, Delicious and The Financial Times. He is partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com

(Hardback)

(Hardback)

COOKBOOK OF THE YEAR 2016, Spectator

The definitive book about the food of Spain Rose Prince

(Paperback)

Popular cheesemaking author Claudia Lucero shares 60 creative recipes for using whey, a nutrient-rich by product that too often goes to waste in the making of cheese, yogurt, and kefir.

(Paperback)

Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. This book features Cheese Blintzes, Herbed Goat Cheese Bites, Mozzarella Panini, Spinach Ricotta Pie, Coleslaw with Buttermilk Dressing, Chocolate Sour Cream Cake, and Tiramisu.

(Paperback)

No one knows cheese better than Werlin, and now she's applying her expertise to everyone's favorite macaroni dish. Inside, cooks will find 50 recipes organized by fun topics, such as Classic and Almost-Classic Mac & Cheese and Porky Mac & Cheese.

(Paperback)

With step-by-step photographs and clear instructions, it's easy to make cheese from nuts, vegetables, and other plants - all in less than an hour!

(Paperback)

"Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.