The Wine and Food Society's guide to cheese and cheese cookery,

The Wine and Food Society's guide to cheese and cheese cookery,

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Bibliographic Details
Author / Creator:	Layton, T. A. (Thomas Arthur)
Imprint:	[Cleveland] Wine and Food Society in association with World Pub. Co. [1967]
Description:	254 pages illustrations (some color) 26 cm
Language:	English
Series:	Alma S. Lach Culinary Library
Subject:	Cheese. Cooking (Cheese) Cheese. Cooking (Cheese)
Format:	Print Book
Local Note:	University of Chicago Library's copy is from the Culinary Library of Alma S. Lach, Gift of Sandra Lach Arlinghaus and William C. Arlinghaus.
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/13449414

Hidden Bibliographic Details
Other title:	Guide to cheese and cheese cookery. Cheese and cheese cookery.
Other authors / contributors:	Wine and Food Society. Alma S. Lach Culinary Library.
Provenance:	Copy 1: Binding : Includes dust jacket; red stained top-edge; red patterned endpapers.

Description
Physical Description:	254 pages illustrations (some color) 26 cm