Book of Cheese
Author: Charles Thom
Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commerically or widely imported in America.
Read also Ethics and Public Policy or Child Soldiers in Africa
Chinese Cooking for Beginners (Chinese/German)
Author: Su Huei Huei Huang
One of Wei-Chuan Publishing's best sellers, Chinese Cooking for Beginners, Revised, contains a wide variety of newly simplified, updated recipes designed to pleasure the palate. Featuring American favorites in Chinese dishes such as Sweet and Sour Pork, Hot and Sour Soup, Moo Shoo Pork, Egg Foo Young, and even Dim Sum, this internationally popular cookbook contains helpful photographs of step-by-step preparation and ingredients. This medley of homey and fanciful delights offers easy, delicious, and familiar creations for the novice and the expert.
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