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The new, definitive guide to Swiss Cheese In the last few years, the Swiss cheese tradition has been rediscovering its manifold roots. Many old varieties were re-launched and countless wonderful new creations have appeared in the shops. The meticulously researched stories and exquisite photography of this book serve to paint a comprehensive picture of the wonderful gourmet products that the modern Swiss cheese landscape has to offer. The century-old traditions of the great cheese nation of Switzerland The ancient Swiss cheese varieties, such as Bloderkäse or Bergell Mascarpin and the great traditional cheese varieties The best makers of Emmentaler and Gruyère and the innovators who helped to bring back the L Etivaz of the Pays-d Enhaut or the «Piora di Ticino» With a comprehensive dictionary of Swiss cheese varieties and cheese terminology. Editor: Shoppenkochen, ZürichBiografía del autor:
Dominik Flammer (born 1966) is a Swiss food scout, writer and food historian. He has published and produced different books and documentaries about the history of food. Flammer is partner of Public History Research GmbH in Switzerland , which is spezicalied in historical research for companys and in corporate and business publications. Flammer has always been avidly interesed in the history of food and nutrition. Flammer has worked as a correspondent for different German and Swiss newspapers and news agencies.
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