Épuisé, mais très demandé!
Paramètres
- 288pages
- 11 heures de lecture
En savoir plus sur le livre
A fully illustrated and handy guide to over 350 French cheeses - from Alsace to Vancluse, covering classic French cheeses to little-known regional specialities. Features clear at-a-glance factboxes detailing the characteristics of each cheese, how they are made and tasting and storing tips. Perfect for any cheese lover - know what to look for and where to find it with the finest guide to French Cheeses.
Achat du livre
French Cheese: Revised and Updated, Kazuko Masui, Tomoko Yamada, Yohei Maruyama, Joël Robuchon
- Langue
- Année de publication
- 2005
- product-detail.submit-box.info.binding
- (souple)
Nous vous informerons par e-mail dès que nous l’aurons retrouvé.
Modes de paiement
Il manque plus que ton avis ici.
- Langue
- Anglais
- Auteurs
- Kazuko Masui, Tomoko Yamada, Yohei Maruyama, Joël Robuchon
- Éditeur
- Dk Pub
- Publié
- 2005
- Format
- souple
- Pages
- 288
- ISBN10
- 0756614023
- ISBN13
- 9780756614027
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, France, Nourriture, Fromages
- Évaluation
- 3,95 sur 5
- Description
- A fully illustrated and handy guide to over 350 French cheeses - from Alsace to Vancluse, covering classic French cheeses to little-known regional specialities. Features clear at-a-glance factboxes detailing the characteristics of each cheese, how they are made and tasting and storing tips. Perfect for any cheese lover - know what to look for and where to find it with the finest guide to French Cheeses.