This book explains how to get the best out of cheese. It brings you some of the most rewarding ways to serve cheese, exploring how to combine its myriad different textures and tastes into a magnificent cheesboard.
Fiona Beckett is an award-winning writer, author and cheese enthusiast who writes about food and wine for newspapers and magazines including The Times, the Guardian, Food and Travel and Bon Appetit

Hardcover: 64 pages
Publisher: Ryland, Peters & Small Ltd (1 April 2003)
Language English
ISBN-10: 1841724270
ISBN-13: 978-1841724270

19.4cm x 19cm x 1.4 cm