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Layton, T. A. The Wine and Food Society's Guide to Cheese and Cheese Cookery
London The Cookery Book Club 1971 Cloth Very Good Book Club Edition
book club edition, large 8vo, brown cloth, very good. pp 254; colour plates, line-drawings in-text. Worth having for chapter 2 alone (A.B.C. of the world's cheeses), some of the wine choices reflect how difficult it was to get descent wine in Britain in the seventies; beer isn't mentioned because at that stage the main breweries had almost managed to destroy English ale. We have come a long way...
Price:
10.00 GBP
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