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Cheese shop owner Charlotte Bessett's life seems quieter than ever with her fiance out of town and her cousin Matthew and his children out of the house. But before she can put up her feet and enjoy a glass of chardonnay, Matthew asks her to play host to Noelle Adams, a bright sommelier visiting to help grow business for the local winery. An affable wine aficionado, Noelle is paired well with the cheese expert Charlotte--but something seems to be troubling...
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A curious case for Geronimo! Rancid ricotta! Something strange was happening in New Mouse City. Rodents were suddenly getting sick with stomachaches, hiccups and weird green warts and it seemed to be related to cheese! We mice eat a lot of cheese, so this was serious. My detective friend Hercule Poirat asked me to help him investigate. Could we solve this mystery and save our city? EXTRA! EXTRA! Read an entire bonus Geronimo Stilton story after the...
10) The Big Cheese
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Description
"The Big Cheese is the best at everything, and brags about it, too. When the annual Cheese-cathlon comes around, the Big Cheese is prepared to win, as always. But what happens when the quiet new kid, Wedge Wedgeman, comes out on top? Is a slice of humility all the Big Cheese needs to discover that some things are better than being the best?" --publisher's website
14) Anatole
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Description
A French mouse decides to earn an honest living by tasting the cheese in a cheese factory and leaving notes about its quality.
Author
Description
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their...
Author
Description
"Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europes most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them....
19) Udder to cheddar
Author
Description
Follow the folks as Highfield Farm Creamery as they make some of the country's best cheeses and discover all the ways small scale farmers contribute to what we eat--and how we live! Aligned to curriculum standards, these books also highlight key 21st Century content: Global Awareness, Financial Literacy, Health and Wellness, Civics Literacy, and Environmental Stewardship. Thought-provoking questions and hands-on activities encourage the development...