The Wine and Food Society’s Guide to Cheese and Cheese Cookery. By T. A. Layton. [1967].
The Wine and Food Society’s Guide to Cheese and Cheese Cookery. By T. A. Layton, Cleveland, OH: World, 1967. 8vo. 254pp., 16 color pict. plates, b/w drawings, recipes, charts, indices. Bds., VG in lightly rubbed color illust. DJ. One in the series edited by André L. Simon.
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