Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and i

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Cons

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansiv

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-sof

From Ashima Shiraishi, one of the world's youngest and most skilled climbers, comes a true story of strength and perseverance--in rock climbing and in life. To