Книга: Thom Charles «The book of cheese»
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Серия: "-" Книга представляет собой репринтное издание. Несмотря на то, что была проведена серьезная работа по восстановлению первоначального качества издания, на некоторых страницах могут обнаружиться небольшие "огрехи" :помарки, кляксы и т. п. Издательство: "Книга по Требованию" (2011)
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| Brillat-Savarin | The Pleasures of the Table | Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book "The Physiology of Taste" defined our notions of French gastronomy, and his insistence… — Penguin Books Ltd., (формат: 110x180, 128 стр.) Great Food Подробнее... | 2011 | 887 | бумажная книга |
| Photis Papademas | Global Cheesemaking Technology. Cheese Quality and Characteristics | Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book… — John Wiley&Sons Limited, электронная книга Подробнее... | 15443.31 | электронная книга | |
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