| 000 | 01142nam a22002898a 4500 | ||
|---|---|---|---|
| 001 | u76302 | ||
| 003 | SIRSI | ||
| 005 | 20240916205937.0 | ||
| 008 | 010306s2002 nyu 001 0 eng | ||
| 010 | _a 2001021451 | ||
| 020 | _a0609604961 | ||
| 020 | _a9780609604960 | ||
| 050 | 0 | 0 |
_aTX759.5.C48 _bM39 2002 |
| 082 | 0 | 0 |
_a641.6/73 _221 |
| 092 |
_a641.643 _bM122c |
||
| 100 | 1 | _aMcCalman, Max. | |
| 245 | 1 | 4 |
_aThe cheese plate / _cby Max McCalman and David Gibbons. |
| 260 |
_aNew York : _bClarkson Potter, _c2002. |
||
| 300 |
_avii, 232 p. : _bcol. ill. ; _c27 cm. |
||
| 500 | _aIncludes index. | ||
| 520 | _aDescribes the unique characteristics and tastes of diverse handcrafted cheeses, explaining how to select the best cheeses, what foods to serve with each, and how to create stand-alone cheese courses and special wine-and-cheese pairings. | ||
| 546 | _aEnglish | ||
| 650 | 0 | _aCooking (Cheese) | |
| 650 | 0 | _aCheese. | |
| 700 | 1 |
_aGibbons, David, _d1957- |
|
| 949 |
_cc.1 _lON-ORDER _tBook _xPRINT _p32.50 |
||
| 999 |
_a641.643 M122C _wDEWEY _c9043 _i51994001420910 _d9043 _e9/1/2011 _f6/29/2023 _g12 _lCIRCSTACKS _mLRC _n1 _p$32.50 _q2 _rY _sY _tBOOK _u5/23/2002 _xPRINT |
||