From back cover: Since its publication in hardcover two decades ago, The Cheese Book has become a true classic. This new edition has been updated and expanded to include twenty years' worth of new information on the cheeses of the world -- from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent goat cheeses and the richest cremes. How they taste, how they are made, how to select and use them, their history and lore -- and a collection of great cheese recipes.
1985 copyright, 336 pages including index
1985 copyright, 336 pages including index
