The Philosophy of Cheese
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New
English
Expected delivery time 14-30 days
Book information
British Library Board
UK
2021
Hardcover
105
Standard
310041
978-0-7123-5377-9
0-7123-5377-1
Annotation
Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has travelled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire.
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