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Concise Encyclopedia Gastronomy Section Cheese by Andre Simon (2 results)
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A Concise Encyclopedia of Gastronomy: Section IX: Cheese: Also an Analytical Cross-Index for Sections I-VIII
Published by The Wine and Food Society, London, 1946
Seller: PsychoBabel & Skoob Books, Didcot, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Paperback in very good condition. General shelf and handling wear for its age, including light tanning and fading to cover, with minor creasing and wear to edges. Within, pages are firmly bound, content unmarked. CN. Used.
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A Concise Encyclopedia of Gastronomy Section IX Cheese
Published by The Food and Wine Society, 1946
Seller: Hungry Traveller Bookstore, Singapore, SG, Singapore
Seller rating 5 out of 5 stars
This is one volume of a series of nine. The books are divided into nine categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and wine. Each category includes lengthy definitions and recipes arranged alphabetically. Definitions, sources, and time of year availability for cheeses are detailed, as are definitions and sources of wines. A list of the sources quoted in the definitions is included.This is a soft cover in good condition with slight damage to the top of the spine. There is a small amount of discolouration to the spine. Otherwise a good copy.
