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Milk Into Cheese expands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world
"Besides the many useful recipes
Stunningly photographed
which he completed just before he went off to war
Red devil's food cake
(Food Writing) Waverley Root. The Food of France. Intro. by Samuel Chamberlain Ethiopia Milk Into Cheese expands theIllus. by with photographs in black & white by Warren Chappell. Jacket. NY: Knopf, [1978]. A classic of mid century food literature, Root first published this in 1958 (and later wrote its companion, The Food of Italy), about the gastronomy of the different regions of France. Traveling through the provinces, cities, and remote country towns that make up France, Waverley Root discovers not only the Calvados and Camembert cheese of Normandy, the haute
