Cheese: A Guide to the World of Cheese and Cheesemaking Book
This book traces the history of cheese, describes modern methods of cheesemaking, and includes a dictionary of 400 cheeses from all over the world.
Also has a section of 25 pages with beautiful colour photographs portraying 160 of the world’s greatest cheeses.
By: Bruno Battistotti, Vittorio Bottazzi, Antonio Piccinardi, Giancarlo Volpato
Publisher: Facts on File Publications, 1984
Pages: 168
Dimensions: ± 26 cm x 22 cm
Hardcover with dustjacket. Very good condition. Previous owner name on first page.