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Displaying 1 to 10 of 226

The complete guide to making cheese, butter, and yogurt at home : everything you need to know explained simply

by:Helweg, Richard, 1956-

This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.

Editions:6  Date:2010 - 2015  Genre(s):Cookbooks


French cheeses

by:Masui, Kazuko

A guide to selecting and serving more than 350 types of cheese, including reference maps, information on fat content, facts and anecdotes, advice on buying, storing, and serving cheese, and recommendations for suitable wines to accompany each type.

Editions:28  Date:1996 - 2006  Genre(s):Pictorial works, Encyclopedias


The world encyclopedia of cheese

by:Harbutt, Juliet

Looks at the variety of cheeses in the world, how to buy, store and prepare. Includes recipes.

Editions:47  Date:1998 - 2014  Genre(s):Encyclopedias


Cheese : types, nutrition, and consumption

Editions:3  Date:2011


Cheese, a guide to the world of cheese and cheesemaking

by:Battistotti, Bruno

This book traces the history of cheese, describes modern methods of cheesemaking, and includes a dictionary of 400 cheeses from all over the world.

Editions:9  Date:1983 - 1985


The world atlas of cheese

by:Eekhof-Stork, Nancy

Editions:17  Date:1976 - 1977


The cheese book; : a definitive guide to the cheeses of the world, from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent goat cheeses and the richest crèmes ... and a collection of great cheese recipes

by:Marquis, Vivienne

Editions:6  Date:1964 - 1965


Tasting wine & cheese : an insider's guide to mastering the principles of pairing

by:Centamore, Adam

"Tasting Wine and Cheese explains how to taste, evaluate and appreciate wine and cheese, helping you learn how 'taste' works, how to think about food and wine in general, and how to bring them together in combinations that will bring a smile to your face! But, learning is only half the fun. Tasting Wine and Cheese accompanies you on a tasty safari into pairing principles through individual chapters that highlight wines and the cheeses that love them. Each chapter (sparkling, white, red and dessert/fortified) presents individual wine types in a clear, informative way that is at once an excellent reference and entertaining. Simply look up the grape you're drinking that night, and a wealth of pairing information is at your fingertips. There's even a chapter on using condiments in your pairings to add another layer of flavor to your combinations"

Editions:8  Date:2015


Cheese : a connoisseur's guide to the world's best

by:McCalman, Max

Offers detailed descriptions of the unique characteristics and tastes of two hundred varieties of cheese in an alphabetical listing that explains how to select the best cheeses, recommended wine pairings, and tips on shopping and storage.

Editions:3  Date:2005


Di Bruno Bros. House of Cheese : a guide to wedges, recipes, and pairings

by:Darlington, Tenaya, 1971-

"Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. The book offers 30 recipes, from Cheddar Ale Soup to Rogue River Sushi, along with a dairy lexicon, notes on how to taste cheese, and a variety of themed boards: a Fireside Party, an All-Goat Blow-Out, and a selection of Desk Bento. Beautiful four-color photographs serve to put names with wheels and wedges of cheese."-- Description from publisher's website: and from

Editions:3  Date:2013  Genre(s):Cookbooks, Cookbooks


Displaying 1 to 10 of 226