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journalist
Polish pierogi
the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous
show home cooks how to create simple breads with unique flavors in their own ovens
O Pastoreio e o Queijo da Serra (Alberto Trindade Martinho) Professional journalistNOTE: This book is in Portuguese. Illus. from photographs and maps of Portuguese cheesemaking regions. White wrappers lettered in green. First Edition. Lisboa: Parque Natural da Serra da Estrella, 1978. A survey of cheesemaking in Portugal, particularly goat and sheep cheeses. Very good. (75)
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