Milk. Made. is an elegant and comprehensive tour of the art of cheese making and eating from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them.Within the pages, you will find sections on the key types of cheese (and other dairy products) as well as how to make the cheese, store the cheese, serve the cheese, and the history of the cheese itself. For those who don't want to...

While the pursuit of heirloom botanicals may have an air of elitism about it, Wiesinger goes after resilient flowers without patrician connotation that thrive in areas largely lost to the economic revival of the New South. His is a world of old cotton towns, condemned properties, abandoned buiildings and houses where sofas rest on bowed porch fronts.

Each week during the growing season, farmers' markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets -- varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world. While cooking techniques and flavor fads change from generation to generation, a Ribston Pippin...