Search Results: cheddar cheese making by john w decker

CreateSpace Independent Publishing Platform, 2013-04-29. Paperback. Used:Good.

CreateSpace Independent Publishing Platform, 2013-04-29. Paperback. Used: Good.

The Author. Collectible - Good. Madison, WI: The Author, 1895. 2nd printing. Sm 8vo. 151pp. Illus. Good book. Spine ends worn. Board corners bent. Black liquid stain (ink?) on bottom edge of front board and bottom page edges. Owner's name on pastedown. Pages aged and tanned. Text unmarked. Binding good. Inquire if you need further information.

Columbus, OH: Self Published. Good with no dust jacket; Boards worn and soiled, shaken.. 1905. Later Printing. Hardcover. Yellow illustrated buckram. 202pp + [1]pp publisher ad. Many illustrations and great photos of cheeses and cheesemakers in action. A textbook for cheese makers about various aspects of milk, biochemistry, cheese enzymes, cutting curds, drawing whey, salting and pressing curds, judging cheese, arrangement of cheese factories, and how to make six varieties of cheese. ; 8vo 8" - 9" tall .

Published By The Author, 1893. Hardcover. Fair. Decker was a professor at the University of Wisconsin . Illustrated . A detailed look at he state of the art in at in making cheddar at the turn of the century . Decker was a professor at the University Of Wisconsin . Insect marks to the boards . Name of previous owner on front pastedown and back pastedown . The hinges and all pages are tight .

John W. Decker (Self), 1895. Hardcover. Very Good. 1895. 151 pages. Maroon cloth with gilt titling. Cloth shows rubbing to the edges and light scuffing throughout. Spine and binding sound. Interior lightly age toned, but clean.

Madison Wis.: by the author, 1895. pages browning, cvoers showing wear, name on fly. hinge cracked . illustrated. Madison Wis: pages browning, cvoers showing wear, name on fly hinge cracked 1895

Robert Mondavi Institute for Wind and Food Science. Hardcover. New. Book is a new reprint of a classic guide to cheese making. Blue cloth with gilt titling on spine and front, book is in shrinkwrap. Shipping charges are calculated for a standard parcel under 1 kg. Additional charges will apply for heavier shipments, but not until the customer agrees. Canadian customers, please note that applicable sales taxes will be added. Please contact us with any questions you might have. Size: 8vo - over 7¾" - 9¾" tall

the author. Collectible - Good. First edition copy. Collectible - Good. Gifter's inscription and owner's name on front free endpage. (cheese making)

Columbus, Ohio: Published by the author, 1900. First edition. Hardcover. fair to g. Quarto. xiii, 192pp. Original yellow cloth with decorative black frame and lettering on cover, black lettering and ruling on spine. Frontispiece photograph. Contents: Constitution of Milk, Secretion and Contamination, Milk Testing, Enzymes, The Deportment of Rennet, Cheddar Cheese, Cutting and Heating the Curd, Drawing the Whey-Dipping and Milling the Curd, and twelve more chapters of professional instructions, profusely illustrated with b/w photographs, drawings and tables. Binding with possibly cheesy staining at bottom and foredges, continuing throughout block at gutter, here a third going upwards and diminishing towards end of book, and through page 6 at foredge top. Stamps and inked name of former owner on inside cover and front free endpaper, stamp on inside back cover. Starting slightly at pages 64 and 128 with a few sprinkled stains on edges. Binding in overall fair, interior in good condition.