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Cheese: A Connoisseur's Guide To The World's Best
de McCalman, Max; Gibbons, David
- Usado
- Estado
- Used - Very Good
- ISBN 10
- 1400050340
- ISBN 13
- 9781400050345
- Librería
-
Minneapolis, Minnesota, United States
Formas de pago aceptadas
Sobre este artículo
Sinopsis
Max McCalman is the unofficial spokesperson for fine cheese in the United States, featured in everything from the New York Times and Food & Wine to Queer Eye for the Straight Guy . He is the maître fromager of the Artisanal Restaurant Group: Terrance Brennan’s three-star restaurant Picholine, Artisanal Brasserie & Fromagerie, and the Artisanal Cheese Center in New York City. McCalman is also Dean of Curriculum at the Artisanal Cheese Center and has taught at many venues, including the Culinary Institute of America, the Institute for Culinary Education, and the New School. He lives in New York City with his daughter, Scarlett. David Gibbons, a freelance writer, was coauthor with Max McCalman of The Cheese Plate , which was nominated for both James Beard and IACP awards, and was also the writer for Overstreet’s New Wine Guide and Colin Cowie’s Dinner After Dark . He lives in New York City.
Reseñas
(¡Iniciar sesión or Crear una cuenta primero!)
Detalles
- Librería
- Magers and Quinn Booksellers
(US)
- Inventario del vendedor #
- 791597
- Título
- Cheese: A Connoisseur's Guide To The World's Best
- Autor
- McCalman, Max; Gibbons, David
- Estado del libro
- Used - Very Good
- Encuadernación
- Tapa dura
- ISBN 10
- 1400050340
- ISBN 13
- 9781400050345
- Editorial
- Random House Inc
- Lugar de publicación
- New York
- Primera fecha de publicación de esta edición
- August 30, 2005
Términos de venta
Magers and Quinn Booksellers
Sobre el vendedor
Magers and Quinn Booksellers
Sobre Magers and Quinn Booksellers
Glosario
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