Philosophy of Cheese
Regulārā cena
€24,00
Vienības cena
/
Nav pieejams
From the Swiss Alps to New York's hipster cheese bars, journalist Patrick McGuigan has written about cheesemakers, maturers and cheesemongers around the world for The Telegraph, Delicious and The Financial Times. He is partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com
Philosophy of Cheese
