| Record ID | ia:artofnaturalchee0000ashe |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/artofnaturalchee0000ashe/artofnaturalchee0000ashe_marc.xml |
| Download MARC binary | https://www.archive.org/download/artofnaturalchee0000ashe/artofnaturalchee0000ashe_meta.mrc |
LEADER: 01070cam a2200301 i 4500
001 2015006122
003 DLC
005 20151024083501.0
008 150411t20152015vtua b 001 0 eng
010 $a 2015006122
020 $a9781603585781 (pbk.)
020 $a1603585788 (pbk.)
020 $z9781603585798 (ebook)
020 $a1603585796 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aSF271$b.A843 2015
082 00 $a637/.3$223
100 1 $aAsher, David,$d1980-
245 14 $aThe art of natural cheesemaking :$busing traditional, non-industrial methods and raw ingredients to make the world's best cheeses /$cDavid Asher ; foreword by Sandor Ellix Katz ; photographs by Kelly Brown.
264 1 $aWhite River Junction, Vermont :$bChelsea Green Publishing,$c[2015]
264 4 $c©2015
300 $axiv, 298 pages :$bcolor illustrations ;$c26 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aCheesemaking.