LC Classification SF194.2
Selected Works (1,238 total)
500 items
- The Milk Makers by Gail Gibbons
- Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll
- The Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese by Michael Paterniti
- Blossom Comes Home by James Herriot
- Milk: From Cow to Carton by Aliki
- Milk! A 10,000-Year Food Fracas by Mark Kurlansky
- The Secret Life of Cows by Rosamund Young
- Butter: A Rich History by Elaine Khosrova
- French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France by Kazuko Masui
- Beyond Beef: The Rise and Fall of the Cattle Culture by Jeremy Rifkin
- Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
- The Longhorns by J. Frank Dobie
- Artisan Cheese Making at Home by Mary Karlin
- The World Cheese Book by Juliet Harbutt
- A Field Guide to Cows: How to Identify and Appreciate America's 52 Breeds by John Pukite
- Storey's Guide to Raising Beef Cattle, 3rd Edition by Heather Smith Thomas
- From strength to strength : an autobiography by Sara Henderson
- Salad Bar Beef by Joel Salatin
- One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! by Claudia Lucero
- Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book) by Tim Smith