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[LITTERATURE] - HOLMAN (Sheri) -
Cheese.
Paris, Seuil, 2005 ; in-8, 518 pp., broché avec sa jaquette. Très bon état - traduit de l'anglais par Anne Rabinovitch.
Reference : 201105221
Très bon état - traduit de l'anglais par Anne Rabinovitch.
Bookseller's contact details
Librairie Lire et Chiner
Mme Laetitia Gorska
36 rue Marchands
68000 Colmar
France
03 89 24 16 78
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LIVRAISON OFFERTE SUR COLMAR commande par internet, retrait possible au magasin. Les colis sont expédiés dès réception du règlement après entente concernant les frais de port, envoi vers la France mais aussi vers l'étranger nous contacter pour le calcul des frais d'envoi
5 book(s) with the same title
Reference : alb48c9e75b56235fac
Scherbinin A. The technology of rennet cheese. In Russian (ask us if in doubt)/S
"Scherbinin A. The technology of rennet cheese. In Russian (ask us if in doubt)/Shcherbinin A. Tekhnologiya sychuzhnykh syrov. Short description: In Russian (ask us if in doubt).It is hard to overestimate the importance of cheese and no wonder: cheese is one of the basic foodstuffs and a delicacy beloved by many; interest in non-manufactured products made from natural ingredients especially farm cheese is growing; elite private cheesemakers have sprung up. According to online sales statistics home cheesemakers have become sold more than 100 times more frequently in the post-sanctions period. We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalb48c9e75b56235fac"
Reference : albd6973e8dfd167c92
Chuprun A. What is cheese eating and how to become a cheese eater (naturist). I
Chuprun A. What is cheese eating and how to become a cheese eater (naturist). In Russian /Chuprun A. Chto takoe syroedenie i kak stat syroedom(naturistom). With the appendix of an article about the treatment of raw food in the clinic of internal diseases. Moscow, 1991. Contact us for details or to request photos of available books. Delivery of this book could take longer than normal due to additional handling time before shipping, and no rush delivery options are available. Please let us know if you have a specific date by which you need to receive your order.SKUalbd6973e8dfd167c92
Sorokin V. V. Cheese. Practical Guide to Cheese Production Techniques: Dutch, G
Sorokin V. V. Cheese. Practical Guide to Cheese Production Techniques: Dutch, Gaud, Bakshtein and Tilsite. In Russian /Sorokin V. V. Syrovarenie. Prakticheskoe rukovodstvo po tekhnike proizvodstva syrov: gollandskogo, gauda, bakshteyna i tilzita. M.- L. State Publishing House for Collective Farm and Cooperative Literature. 1931. 199 p. S.Pb.in text. Circulation 10 000 copies. We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalb47687b7a852c537c.
Reference : albdb58a7c588b62af7
Peter A. Production of Emmental (Swiss) Cheese, Gruyner Cheese, and Sbrinz. In
Peter A. Production of Emmental (Swiss) Cheese, Gruyner Cheese, and Sbrinz. In Russian /Peter A. Proizvodstvo emmentalskogo (shveytsarskogo) syra, syrov gryuyner i sbrints. M.-L. Pishchepromyzdat. 1938. 110 p. We have thousands of titles and often several copies of each title may be available. Please feel free to contact us for a detailed description of the copies available. SKUalbdb58a7c588b62af7.
Reference : alb429dc0a603f308d5
Bleu Cordon. Cheese and Savouries. In English /Bleu Cordon. Cheese and Savouries
Bleu Cordon. Cheese and Savouries. In English (ask us if in doubt)/Bleu Cordon. Cheese and Savouries. (Syry i pryanosti. ) Cordon Bleu Cookery School. In English. London. Macdonald and Janes Publishers Ltd. 1977. 144 p. SKUalb429dc0a603f308d5.
