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The Philosophy of Cheese
Series: Philosophies
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Format: Hardback
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The Philosophy of Cheese
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
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has travelled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com
Series: Philosophies
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Book Details
INFORMATION
ISBN: 9780712353779
Publisher: British Library Publishing
Format: Hardback
Date Published: 08 October 2020
Country: United Kingdom
Imprint: British Library Publishing
Illustration: 30 black and white illustrations
Audience: General / adult
DIMENSIONS
Width: 130.0mm
Height: 200.0mm
Weight: 0g
Pages: 112
About the Author
Patrick McGuigan is a Brighton-based freelance food journalist and cheese writer. He is co-founder of the London Cheese Project festival, runs training courses at the School of Fine Food and hosts regular talks and tasting. He is also a senior judge at the World Cheese Awards and Cheesemonger of the Year award.
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