The Wine and Food Society's guide to cheese and cheese cookery / by T. A. Layton.

Format:

Book

Author/Creator:

Layton, T. A. (Thomas Arthur)

Contributor:

Wine and Food Society.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cheese.

Cooking (Cheese).

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

254 pages, 2 unnumbered pages, 16 unnumbered pages of color plates : illustrations ; 26 cm

Other Title:

Guide to cheese and cheese cookery.

Cheese and cheese cookery.

Place of Publication:

[London] : The Wine and Food Society [Cleveland, Ohio] : in association with World Publishing Company, [1967]

Contents:

Background to cheese

A.B.C. of the world's cheeses

Wine with cheese

The classic chefs and their cheese recipes

Twentieth-century chefs and their cheese recipes

Classified cheese recipes

Comparative cookery terms and measures

Vintage chart

Fresh food in its best season.

Notes:

"Copyright Wine and Food Society Publishing Company, 1967."

"Designer: Ronald Clark."

"The colour photographs of Messrs. Paxton and Whitfield Limited are by Kenneth Swain; the decorations, key drawings and endpapers by Stewart Black."--Acknowledgements.

Includes indexes.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

OCLC:

914134