The cheese book : a definitive guide to the cheeses of the world - from fresh country cheeses to cheddars and blues, parmesan, camembert and brie, pungent goat cheeses and the richest crèmes. How they taste, how they are made, how to select and use them, their history and lore - and a collection of great cheese recipes /

相似書籍

• Blue-veined cheeses /
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  出版: (1981)
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• The manufacture of processed cheese : scientific principles /
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