The Philosophy of Cheese (Hardcover)

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. www.patrickmcguigan.com

General

Imprint:	British Library Publishing
Country of origin:	United Kingdom
Series:	Philosophies
Release date:	October 2020
Authors:	Patrick McGuigan
Dimensions:	200 x 130 x 15mm (L x W x T)
Format:	Hardcover
Pages:	112
ISBN-13:	978-0-7123-5377-9
Categories:	Books > Humanities > History > History of specific subjects > Social & cultural history Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products Books > History > History of specific subjects > Social & cultural history Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
LSN:	0-7123-5377-1
Barcode:	9780712353779

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