Cheese: Exploring taste and tradition by Patricia Michaelson contains her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine.
Publisher:
Gibbs Smith
Edition:
First, 2010
ISBN:
9781423606512
Binding:
Hardcover, no dj
Dimensions
26,7 × 21 × 3 cm
Condition:
Remaindered, fine
R150
In Stock:
2
