Cheese : from fondue to cheesecake
2005
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This is an inspiring collection of recipes that make the most of the world's best cheeses. In addition to the recipes, there is information on different types of cheeses, whey to buy them, how to store and serve them, and invaluable advice on wine and cheese matching.
Main title:
Cheese : from fondue to cheesecake / contributing editor, Fiona Beckett.
Author:
Imprint:
London : Ryland Peters & Small, 2005.
Collation:
140 p. : col. ill. ; 25 cm.
Notes:
Includes index.
ISBN:
18417280989781841728094
Dewey class:
641.6'73641.673
Language:
English
BRN:
270953
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