Publishers: Leslie Frewin for the Cookery Book Club
Publication date: 1967
Edition: Cookery Book Club first
“This is probably the most comprehensive book on cheeses of the world ever written.”
More than to hundred and fifty cheeses — the fresh country cheeses, the bland and buttery, the Swisses, Parmesan, the Cheddars, the crèmes, Camembert and Brie, the goat and sheep cheeses, the spiced and flavoured cheeses and cheeses from monasteries — are savoured in this book. Phew!
There is everything here, from how cheeses are made, how they got their names, and — most importantly — how to cook and eat them.
Chipping to d/j
Publishers: Leslie Frewin for the Cookery Book Club
Publication date: 1967
Edition: Cookery Book Club first
“This is probably the most comprehensive book on cheeses of the world ever written.”
More than to hundred and fifty cheeses — the fresh country cheeses, the bland and buttery, the Swisses, Parmesan, the Cheddars, the crèmes, Camembert and Brie, the goat and sheep cheeses, the spiced and flavoured cheeses and cheeses from monasteries — are savoured in this book. Phew!
There is everything here, from how cheeses are made, how they got their names, and — most importantly — how to cook and eat them.
Chipping to d/j
