000			02081cam a22003133u 4500
001			14293
003			UtSlPG
005			20260610133333.0
006			m
007			cr n
008			260607r2004||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aSF
100	1		_aBrown, Bob, _d1886-1959
245	1	4	_aThe Complete Book of Cheese
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2004
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2004-12-07
508			_aProduced by David Starner, Ronald Holder and the PG Online Distributed Proofreading Team
520			_a"The Complete Book of Cheese" by Bob Brown is a culinary guidebook written in the mid-20th century. This book serves as a comprehensive exploration of cheese, detailing its history, varieties, and various ways to enjoy it. The author reflects on his own cheese experiences, transporting readers to cheese markets in places like Holland and Lucerne, where the cultural significance and tasting pleasure of cheese are elaborated. The opening of the book invites readers to join the author in nostalgic memories centered around cheese. Brown describes vibrant scenes of cheese markets, where connoisseurs engage in the time-honored practice of evaluating cheese quality through taste and texture, as well as his personal journeys sampling a variety of cheeses from different regions. He offers insights into the American cheese scene and how it has adopted and adapted recipes from around the world, showcasing a blend of original cheeses and American creations. The vivid descriptions serve to set the stage for what promises to be an informative and enjoyable exploration into the world of cheese. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCheese
653			_aCooking (Cheese)
856	4	0	_uhttps://www.gutenberg.org/ebooks/14293
999			_c55681 _d55681