[PDF.63yr] Cheese: A Connoisseur's Guide to the World's Best

Cheese: A Connoisseur's Guide to the World's Best

[PDF.xz45] Cheese: A Connoisseur's Guide to the World's Best

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 | #149042 in Books |  VRAND |  2005-08-30 |  2005-08-30 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  10.25 x.95 x7.78l,2.71 | File type: PDF | 304 pages

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||1 of 1 people found the following review helpful.| One of the best cheese reference books I've found|By Kia Parks|It looks like a coffee table book, but it's actually one of the most valuable cheese reference books out there. Useful, complete information on a wide range of cheeses -- much more than the usual little tasting note or tiny snippet of info that most cheese reference books provide. This book provides real, useable in|From Publishers Weekly|Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes

Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of c...

You can specify the type of files you want, for your gadget.Cheese: A Connoisseur's Guide to the World's Best   |  Max McCalman. I was recommended this book by a dear friend of mine.

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