Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout.
This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.
Milk Production and Processing M. Griffiths ... Edited by K. V. Peter Lawrie's meat science Seventh edition R. A. Lawrie in collaboration with D. A. Ledward Modifying lipids for use in food Edited by F. Gunstone Meat products handbook: ...
4, 259-281, Woodward, A., and Hand, K. (1988). Smoking and reduced duration of breastfeeding. Med. J. Aust. 148,477–478. Woodward, A., Grgurinovich, N., and Ryan, P. (1986). Breast feeding and smoking hygiene: Major influences on ...
Guide to milk that includes a culinary history, the dietary applications of both fresh milk and fermented milk products, and the development of the modern dairy industry.
This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.