On Food and Cooking

Milk Proteins: Coagulation by Acid and
Enzymes
Milk Flavor
Unfermented Dairy Products
Milks
Cream
Butter and Margarine
Ice Cream
Fresh Fermented Milks and Creams
Lactic Acid Bacteria
Families of Fresh Fermented Milks
Yogurt
Soured Creams and Buttermilk, Including
Crème Fraîche
Cooking with Fermented Milks
Cheese
The Evolution of Cheese
The Ingredients of Cheese
Making Cheese
The Sources of Cheese Diversity
Choosing, Storing, and Serving Cheese
Cooking with Cheese