From Scratch, a new French cookbook, goes back to basics to put homemade foods easily within grasp, thanks to simple directions and manageable steps
In The Cheese and I: An Englishman’s Voyage Through the Land of Fromage, Matt Feroze chronicles his path to success, struggling not only with the craft of artisanal cheese making, but also the French language
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheesemaking and the science that lies underneath the deliciousness
There are few greater pleasures for food lovers than curling up with a good book—cookbook, that is. What could be better than digging into a wealth of clever cheese-centric recipes and ogling gorgeous food photography? Caseophiles are sure to find inspiration for many meals to come with these books on their shelves. Home Made Summer […]
From fromage to fish, from vinegars to vegetables, Mary Karlin’s Mastering Fermentation will teach you everything you need to know about how to make (and use) fermented foods
What makes a sandwich better? Cooking it in a panini press, of course!
A history of America as told through recipes
Keep your cheese notes organized using one-of-a-kind flavor wheels, texture meters, and more with a pocket dairy, perfect for a trip abroad or to the grocery store
The perfect self-help book for those who live to eat.
This reference guide for 500 cheese provides a wealth of knowledge packed into a deceptively small book.