The Cheese Handbook

London: Cassell & Company, Ltd.. 1970. First Edition; First Printing. Hardcover. Very Good in a Very Good dust jacket. Book seller label on front pastedown. Creasing on front and rear flaps. Foxing on text block edges, front and rear end pages, and front and rear pastedowns. Light edgewear on panel top corners. .

New York: Hastings House, 1968. First edition. Hardcover. Very Good +/very good. 207 pgs. 5 x 8 in. Quarter green cloth, with yellow cloth, with lettering on spine. Condition of the book is VERY GOOD+; ends of spine slightly dented, a very clean copy. Text very clean. Binding tight.DJ condition is VERY GOOD; small tears… Saber más sobre este artículo

Hastings House. Used - Good. Good condition. Very Good dust jacket. Owner's name on pastedown. (Cheese, cooking)

Hastings House, 1969-01-01. Hardcover. Used:Good.

Hardcover. Good. Incl dustjacket in good condition. Offered by UK charity Langdon supporting people with disabilities. Despatch within one working day.

London: Cassell, 1970. Book. Good. Hardback. First Edition. 12mo - over 6¾" - 7¾" tall. 110 pages. Black cloth with gilt title to spine..

London: Cassell, 1970. Book. Good. Hardback. First Edition. 8vo - over 7¾" - 9¾" tall. In this convenient and well-organised compendium, Bruce Axler, professional chef and well know food writer discusses cheese in all its aspects..