BookkooB : The World Encyclopedia of Cheese - Juliet Harbutt, Roz Denny : Compare Book Prices

	title:	The World Encyclopedia of Cheese: A Guide to the World's Cheese with a Feast of International Dishes
	author:	Juliet Harbutt, Roz Denny
	format:	Hardcover
	publisher:	Lorenz Books
	released:	April 30, 2002
	isbn:	0754809927
	isbn-13:	9780754809920

Click here to get the latest prices for The World Encyclopedia of Cheese ->

store	availability	item price	delivered
Amazon UK
The Hut
Sprint Books
Blackwells
WH Smith (collect in store)
Base
The Book Place
WH Smith
Pick a Book
Global Investor
Waterstones
The Book People
zavvi
Play.com
Another Bookshop
History Bookshop
Tesco Books
BookFellas
Foyles
Samedaybooks

Above you will see price and availability details for World Encyclopedia of Cheese: A Guide to the World's Cheese with a Feast of International Dishes by Juliet Harbutt, Roz Denny from the leading UK book stores.

To allow you to quickly compare prices, the stores are arranged in order of delivered price, cheapest first. Click on a store name to buy this book or to view further details.

Books Related to The World Encyclopedia of Cheese Juliet Harbutt, Roz Denny - ISBN: 0754809927
View other editions of The World Encyclopedia of Cheese. View books by Juliet Harbutt, Roz Denny.

Customer Reviews
A comprehesive guide to the worlds best known cheeses. - Rated This is a coprehensive guide to the worlds best known cheeses. Each cheese is described in detail by country of origin,with information about method of manufacture,seasonal availability,colour, texture and taste etc. There are excellent photographs of most of the cheeses and a recipe section with ingredients and photographs of about 100 recipes. This is a definitive book on cheese and is well worth buying as a good reference book.It does not however cover the cheeses made by small local artisanal cheese makers for their own use or local sales.

Customer Reviews

A comprehesive guide to the worlds best known cheeses. - Rated 4/5
This is a coprehensive guide to the worlds best known cheeses. Each cheese is described in detail by country of origin,with information about method of manufacture,seasonal availability,colour, texture and taste etc. There are excellent photographs of most of the cheeses and a recipe section with ingredients and photographs of about 100 recipes. This is a definitive book on cheese and is well worth buying as a good reference book.It does not however cover the cheeses made by small local artisanal cheese makers for their own use or local sales.