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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses Paperback - 2015
by David Asher; Foreword by Sandor Ellix Katz
Details
- Title The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
- Author David Asher; Foreword by Sandor Ellix Katz
- Binding Paperback
- Edition Paperback
- Pages 320
- Volumes 1
- Language ENG
- Publisher Chelsea Green Publishing Company
- Date 2015-07-08
- Illustrated Yes
- Features Bibliography, Illustrated, Index
- ISBN 9781603585781 / 1603585788
- Weight 1.9 lbs (0.86 kg)
- Dimensions 9.9 x 7.9 x 0.8 in (25.15 x 20.07 x 2.03 cm)
- Library of Congress subjects Cheesemaking
- Library of Congress Catalog Number 2015006122
- Dewey Decimal Code 637.3
Media reviews
Citations
- Publishers Weekly, 06/15/2015, Page 0
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
by Asher, David
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- 9781603585781 / 1603585788
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