Finsmakarens handbok om ost
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Information
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In this massive but compact book you have an encyclopedia of all the world's cheeses. Over 600 pages go through cheese after cheese sorted by origin covering type, fat content, origin and history, production, characteristics, wine tips, food tips and related or alternative cheeses. Cheese is described as the second most varied food after wine. It is also the second most delicious and important food after wine. In Sweden, we have a strong hard cheese tradition, but both supply and consumer awareness and knowledge are becoming more widespread. Finsmakarens Handbok can help guide you to find new exciting cheeses for your trays, read up on the ones you already like, and also give you an idea of their origin, history and production. The wine tips in the book are provided by Markus Del Monego, Master of Wine. In other words, this book can create the conditions for a real full evening or just prepare for a slightly more decadent everyday life.
Idea: André Dominé
Author in charge: Brigitte Engelmann
Text contributions: Peter Holler, Elke Hoffmann and Bettina Offermann, revised by Brigitte Engelmann
Wine tips: Markus Del Monego
Language: Swedish
Original title: Das Feinschmecker-Handbuch Käse
Type of book: Hardcover
Number of pages: 600
Language: Swedish
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Delivery and freight
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Delivered article number: 9783848007417 EAN: 9783848007417
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