Descripción:
Larousse des fromages is a compendium of cheese history in a dictionary format. Included are recipes and wine pairings. Beautifully illustrated with both black and white and colour photographs, and drawings and lithographs -this is a rare collectable. In 1952, Courtine joined Le Monde where, using the pen name "La Reynière" (inspired by the 17th-century food critic Grimod de La Reynière), he wrote the gastronomy column until 1993.
