| Record ID | marc_loc_2016/BooksAll.2016.part39.utf8:186697470:1093 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part39.utf8:186697470:1093?format=raw |
LEADER: 01093cam a2200289 a 4500
001 2012012868
003 DLC
005 20141125111235.0
008 120426s2012 tnuaf 001 0 eng
010 $a 2012012868
020 $a9781570672835 (pbk.)
020 $a9781570679278 (e-book)
040 $aDLC$beng$cDLC$dDLC
042 $apcc
050 00 $aTX837$b.S289 2012
082 00 $a641.6/73$223
100 1 $aSchinner, Miyoko Nishimoto,$d1957-
245 10 $aArtisan vegan cheese :$bfrom everyday to gourmet /$cMiyoko Schinner.
260 $aSummertown, Tenn. :$bBook Pub. Co.,$cc2012.
300 $ax, 149 p., [8] p. of plates :$bcol. ill. ;$c24 cm.
500 $aIncludes index.
505 0 $aArtisan and aged cheeses -- Air-dried cheeses -- Meltable cheeses -- Almost-instant cheeses -- Other dairy alternatives -- Cheese sauces and fondue -- First courses and small plates -- Entrees and accompaniments -- Sweet cheese dishes and desserts.
650 0 $aVegan cooking.
650 0 $aCheesemaking.
650 0 $aCooking (Cheese)
650 0 $aDairy-free diet.
655 7 $aCookbooks.$2lcgft