Cheese Book : A Definitive Guide to the Cheeses of the World from Fresh Country Cheeses to Cheddars and Blues, Parmesan, Carmembert and Brie, Pungent Goat cheeses and the Richest Cremes, How They Taste How They Are Made, How to Select and Use Them

Vivienne Marquis and Patricia Haskell

Published by Simon & Schuster, 1965

  • Hardcover
  • Used
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Seller: Les Livres des Limbes, Chisseaux, FranceLes Livres des Limbes

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Hardcover

Condition: Used - Good

US$ 31.10

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Item description from seller

314 pages with index. Sunned and stained spine, frayed on spine tips and corners, otherwise fine jacket with text and decorative frames on faces still compelling. Book has a separation gap and mild slant to spine. Binding generally tight but opens readily to pastedowns. Color foldout in fine condition. CBC book club edition of SS 3rd printing. Mostly commentary often comparing and contrasting the palates of various nationalities (how the French adore chevre and for Americans it is an acquired taste, for example) but also includes recipes.

Seller Inventory # 11737

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Bibliographic details

Title
Cheese Book : A Definitive Guide to the Cheeses of the World from Fresh Country Cheeses to Cheddars and Blues, Parmesan, Carmembert and Brie, Pungent Goat cheeses and the Richest Cremes, How They Taste How They Are Made, How to Select and Use Them
Author
Vivienne Marquis and Patricia Haskell
Publisher
Simon & Schuster
Publication year
1965
Condition
Good
Dust jacket
Good
Book Type
Book
Binding
Hardcover
Edition
Book Club Edition.
Seller catalogs
Livres de cuisine

Les Livres des Limbes

Chisseaux, France

5-star seller

AbeBooks seller since June 19, 2023

Shipping rates from France to U.S.A.

Item21 to 60 business days14 to 30 business days
First itemUS$ 63.88US$ 116.14
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We have books from around the world in many languages but our main focus is French, English (especially Western Americana) and Portuguese (mostly Brazil) in a wide array of subjects with special emphasis on art, cooking, poetry, and ephemera.

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Les Livres des Limbes

France

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