British Library Publishing
Philosophy of Cheese, Hardback/Patrick Mcguigan
de la 72,99 RON
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09 mai15 iul.
From the Swiss Alps to New York's hipster cheese bars, journalist Patrick McGuigan has written about cheesemakers, maturers and cheesemongers around the world for The Telegraph, Delicious and The Financial Times. He is partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com Illustrations: 30 black and white illustrations
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