Book Details
Title: The International Wine and Food Society's Guide to Cheese and Cheese Cookery
Author: T.A. Layton
Illustrator: N/A
Publisher: The International Wine and Food Society/Bonanza Books
Year: 1972
Impression/Edition: N/A
Cover: Hardcover with Dust Jacket
Pages: 254
Dimensions:
Weight:
ISBN: N/A
Battle Scars:
Outside:
The dust jacket is entire/intact. There is shelf wear to edges, corners and ends of spine through rubbing, creasing and some tears. There is a more moderate tear between the rear and spine, which has been repaired using archival tape to prevent further damage. There is fading to the colour in places (mainly spine) and superficial scuffing.
The hardcover is very well preserved. Slight shelf wear to edges/ends/corners only. White boards are glossy and clean. Embossing to spine is intact.
The page margins (seen when book is closed) are clean. The top profile is coloured with red pigment.
Inside:
The binding is firm and intact.
Inside the front and back covers is clean.
The pages are clean and intact.
Don't forget to check the photos below for a visual and make sure you are happy prior to purchase. Happy to answer questions if there is information missing.
Book Content:
Blurb -
"After an introductory chapter on the early history of cheese, full of agreeable digressions as well as information, the author deals with the processes by which widely differing cheeses are made, and with the happy accidents which in so many cases caused their discovery. The body of the book deals with all cheeses of importance, excepting those from truly remote countries which do not attempt to export their products, and the work concludes with a wide selection of cheese recipes, some old favourites but many little-known inventions drawn from today's leading chefs. Throughout the book, s to be expected, great attention is paid to combinations of cheese with wine."
Book Details
Title: The International Wine and Food Society's Guide to Cheese and Cheese Cookery
Author: T.A. Layton
Illustrator: N/A
Publisher: The International Wine and Food Society/Bonanza Books
Year: 1972
Impression/Edition: N/A
Cover: Hardcover with Dust Jacket
Pages: 254
Dimensions:
Weight:
ISBN: N/A
Battle Scars:
Outside:
The dust jacket is entire/intact. There is shelf wear to edges, corners and ends of spine through rubbing, creasing and some tears. There is a more moderate tear between the rear and spine, which has been repaired using archival tape to prevent further damage. There is fading to the colour in places (mainly spine) and superficial scuffing.
The hardcover is very well preserved. Slight shelf wear to edges/ends/corners only. White boards are glossy and clean. Embossing to spine is intact.
The page margins (seen when book is closed) are clean. The top profile is coloured with red pigment.
Inside:
The binding is firm and intact.
Inside the front and back covers is clean.
The pages are clean and intact.
Don't forget to check the photos below for a visual and make sure you are happy prior to purchase. Happy to answer questions if there is information missing.
Book Content:
Blurb -
"After an introductory chapter on the early history of cheese, full of agreeable digressions as well as information, the author deals with the processes by which widely differing cheeses are made, and with the happy accidents which in so many cases caused their discovery. The body of the book deals with all cheeses of importance, excepting those from truly remote countries which do not attempt to export their products, and the work concludes with a wide selection of cheese recipes, some old favourites but many little-known inventions drawn from today's leading chefs. Throughout the book, s to be expected, great attention is paid to combinations of cheese with wine."
