O Pastoreio e o Queijo da Serra (Alberto Trindade Martinho) Professional A history of traditional French

A history of traditional French agricultural communities of central France in the late 18th century

and its cultural and environmental significance

and thoroughness of its explanations

Clear Mind uncovers the true potential of food to heal not only our bodies

Polish pierogi

O Pastoreio e o Queijo da Serra (Alberto Trindade Martinho) Professional A history of traditional FrenchNOTE: 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)