The Cheese Handbook: Over 250 Varieties Described, with Recipes
(eBook)

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Published
Dover Publications, 2015.
Status
Available Online

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Format
eBook
Language
English
ISBN
9780486161105

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Citations

APA Citation, 7th Edition (style guide)

T.A. Layton., & T.A. Layton|AUTHOR. (2015). The Cheese Handbook: Over 250 Varieties Described, with Recipes . Dover Publications.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

T.A. Layton and T.A. Layton|AUTHOR. 2015. The Cheese Handbook: Over 250 Varieties Described, With Recipes. Dover Publications.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

T.A. Layton and T.A. Layton|AUTHOR. The Cheese Handbook: Over 250 Varieties Described, With Recipes Dover Publications, 2015.

MLA Citation, 9th Edition (style guide)

T.A. Layton, and T.A. Layton|AUTHOR. The Cheese Handbook: Over 250 Varieties Described, With Recipes Dover Publications, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDdbb5b743-2cbb-8cb6-dbb1-42bbc079524f-eng
Full titlecheese handbook over 250 varieties described with recipes
Authorlayton t a
Grouping Categorybook
Last Update2024-05-24 20:16:15PM
Last Indexed2024-05-25 03:46:42AM

Book Cover Information

Image Sourcehoopla
First LoadedMar 12, 2023
Last UsedJan 19, 2024

Hoopla Extract Information

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    [synopsis] => Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion. T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.
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