Author: Androuet, Pierre
Title: The Complete Encyclopedia of French Cheese (And Many Other Continental Varieties)
Description: New York, New York, U.S.A., Harper's Magazine Press, 1973, First American Edition. (ISBN: 0061202290) Cloth Hard Cover, 8vo - over 7¾ - 9¾" tall, Book, This is a massive volume, 545 pages, of all things cheese, from the many types, textures, and flavors of cheeses, types of milk (goat, sheet, cow), and climate conditions in making cheese. First published in France under the title "Guide de Fromage," this book is a First American Edition and translated from the French by John Githens. The author includes topics of the best seasons for certain cheeses, how to serve and pair with different entrees and other cheeses. Very good hard cover with good dust jacket. Book is bound with blue cloth covering that is browned on the edges, pages are edged tan from age and clean with no markings. The white dust jacket is yellowed on front and spine, and edge have age tanning and shelf wear. 0061202290, published by Harper's Magazine Press. This is a heavy book and may require extra postage for shipping. Spine creamy yellow with red and blue title in bold letters. Very good>/Good.

Keywords: Cheese and wine, storing and serving cheese, cheese tours of France,