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Cleveland, Ohio: The Wine and Food Society in Association with World Publishing Company, 1967. 1.1 kg; 256 pages, last blank, list of illustrations, acknowledgements, introduction by author, comparative cookery terms and measures, vintage chart, fresh fruit in its best season, index of cheeses of the world, index of recipes and general index. The text is illustrated with numerous coloured photographs and black-and-white illustrations. Brown coloured boards with gilt writing on the spine along with small gilt printers' cartouche. Photographic dustwrapper, showing a blue cheese and a decanter of Port, against a yellow background with black writing on the front panel and spine. Small black printers' cartouche to the lower spine edge. The front panel of the dust jacket has two 2 inch tears on the bottom, and a 1 inch tear at the top left, and shorter tears with associated chipping on the top and bottom of the rear panel. The spine section of the jacket has been slightly faded. A book on cheese and cheese cooking. Starting with a history of cheese and cheesemaking, then going into the manufacturing of modern cheeses and then into cheese styles ending with a section on cheese cookery. A digital image can be provided to help assess condition. Please note that this book will weigh more than 1 kg packed, and extra postage will be requested for delivery outside of Australia.. First Edition. Brown Boards. Good/Damaged -- Price Clipped. Illus. by Photographic. Quarto -- up to 12 " Tall. Cooking.