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[LITTERATURE] - HOLMAN (Sheri) -
Cheese.
Paris, Seuil, 2005; in-8, 518 pp., broché avec sa jaquette. Très bon état - traduit de l'anglais par Anne Rabinovitch.
Reference : 201105221
Très bon état - traduit de l'anglais par Anne Rabinovitch.
Bookseller's contact details
Librairie Lire et Chiner
Mme Laetitia Gorska
36 rue Marchands
68000 Colmar
France
03 89 24 16 78
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Sale conditions
commande par internet, retrait possible au magasin. Les colis sont expédiés dès réception du règlement après entente concernant les frais de port, envoi vers la France mais aussi vers l'étranger nous contacter pour le calcul des frais d'envoi
5 book(s) with the same title
Reference : alb48c9e75b56235fac
Scherbinin A. The technology of rennet cheese. In Russian (ask us if in doubt)/S
"Scherbinin A. The technology of rennet cheese. In Russian (ask us if in doubt)/Shcherbinin A. Tekhnologiya sychuzhnykh syrov. Short description: In Russian (ask us if in doubt).It is hard to overestimate the importance of cheese and no wonder: cheese is one of the basic foodstuffs and a delicacy beloved by many; interest in non-manufactured products made from natural ingredients especially farm cheese is growing; elite private cheesemakers have sprung up. According to online sales statistics home cheesemakers have become sold more than 100 times more frequently in the post-sanctions period. We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalb48c9e75b56235fac"
Reference : alb349425a95e58a57d
Fleischmann W. Cheese Bakstein. Making it In Russian (ask us if in doubt)/Fleysh
Fleischmann W. Cheese Bakstein. Making it In Russian (ask us if in doubt)/Fleyshman V. Syr Bakshteyn. Prigotovlenie ego1926. On the front cover is a leathery green sticker with the books gold-stamped title. Brown Brick-lass. Practical Guide to Cheese Bakstein. A pre-war edition on cheese making a Russian translation of a popular workshop by a German professor and dairy expert. The author of Wilhelm Fleischmann (1837-1920) a major German agro-cultural specialist in dairy farming established Germanys first dairy farm and special school We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalb349425a95e58a57d
Reference : alb429dc0a603f308d5
Bleu Cordon. Cheese and Savouries. In English /Bleu Cordon. Cheese and Savouries
Bleu Cordon. Cheese and Savouries. In English (ask us if in doubt)/Bleu Cordon. Cheese and Savouries. (Syry i pryanosti. ) Cordon Bleu Cookery School. In English. London. Macdonald and Janes Publishers Ltd. 1977. 144 p. SKUalb429dc0a603f308d5.
EXCITING WAYS TO COOK CHEESE! 75 DELICIOUS MEALS AND SNACKS
THE CHEESE BUREAU. Non daté. In-8. Broché. Etat d'usage, Coins frottés, Dos satisfaisant, Intérieur frais. 23 pages augmentées de nombreuses photos en couleur dans et hors texte .. . . . Classification Dewey : 641.5-Cuisine, art culinaire
REDIGE EN ANGLAIS - A HEARS SUCCESSFUL COOK BOOK - PRODUCED IN ASSOCIATION WITH THE CHEESE BUREAU Classification Dewey : 641.5-Cuisine, art culinaire
A Little Book of Cheese.
London, Gerald Howe, 1935 in-12, 98 pp., reliure éditeur, jaquette
First edition, with attractive woodcuts by Pauline Baumann, a delightful small book on many aspects of cheese and methods of cheese making. Inscription on front end-paper, otherwise a good clean copy. Original cloth binding in dust jacket
