| #4069480 in Books | Ullmann | 2009-10-07 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 1.75 x5.36 x7.66l,2.60 | File Name: 0841608903 | 600 pages |
||2 of 2 people found the following review helpful.| A superb browsing experience for dedicated cheese enthusiasts|By Midwest Book Review|Cheese is basically fermented milk. The milk can come from any mammal and is cheese is one of the oldest foods that we have record of and found in one form or another in every human culture around the globe. The "Gourmet's Guide To Cheese" is the collaborative and detailed work of Brigette Eng|About the Author|Since 1996 Brigitte Engelmann has been living and working as a|freelance journalist in the field of wine and culinary specialties from|different countries and regions. The focal point of her working field is|France, the designated land of chees
Everything the connoisseur and casual cook needs to know about cheese.
Gourmet’s Guide to Cheese is not only an extensive encyclopedia and shopping guide to cheese portraits of the world—from Amsterdam to Vermont, from Brie to Stilton—but also provides a wealth of information on the cultural history of this special milk product, its production and regional diversity. It evokes the wish to go on a shopping tour or visit a wel...
[PDF.bv82] Gourmet's Guide to Cheese Rating: 4.95 (469 Votes)
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You easily download any file type for your gadget.Gourmet's Guide to Cheese | Brigitte Engelmann, Peter Holler. A good, fresh read, highly recommended.
