The Whole Fromage

Filename: the-whole-fromage.pdf
ISBN: 9780307452078
Release Date: 2013-06-25
Number of pages: 288
Author: Kathe Lison
Publisher: Broadway Books

Download and read online The Whole Fromage in PDF and EPUB An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France. From the Trade Paperback edition.


The Whole Fromage

Filename: the-whole-fromage.pdf
ISBN: 9780307452061
Release Date: 2013
Number of pages: 274
Author: Kathe Lison
Publisher: Broadway Books

Download and read online The Whole Fromage in PDF and EPUB Traveling across France to discover where the highly artisanal, bacteria-laden wonderfood fit into the modern era of supermarches, sterilization and EU regulations, the author presents a mouthwatering exploration of a food, a country and the meaning of tradition. Original.


The French Cheese Book

Filename: the-french-cheese-book.pdf
ISBN: 0333421043
Release Date: 1989-01-01
Number of pages: 562
Author: Patrick Rance
Publisher:

Download and read online The French Cheese Book in PDF and EPUB In over forty years of travel in France I have found my views shared by all who have a true vocation in the world of cheese. With their love and understanding of the land and the animals which provide milk for their cheeses, the makers of farmhouse cheese are the best guardians and restorers of the natural unpolluted countryside. Their products offer the richness and limitless variety of unspoilt local and seasonal flavour and aroma. They raise cheese above the level of an all-year-round, standardised, utilitarian factory food. Their cheese is a gourmet's heaven of everbeckoning delights. May this book lead you on to them... Patrick Rance


Tales of a Rat Hunting Man

Filename: tales-of-a-rat-hunting-man.pdf
ISBN: 0953364879
Release Date: 2000-10
Number of pages: 140
Author: David Brian Plummer
Publisher: COCH Y BONDDU BOOKS

Download and read online Tales of a Rat Hunting Man in PDF and EPUB


French Cheeses

Filename: french-cheeses.pdf
ISBN: 1405312114
Release Date: 2005
Number of pages: 288
Author: Kazuko Masui
Publisher: DK Publishing (Dorling Kindersley)

Download and read online French Cheeses in PDF and EPUB A fully illustrated and handy guide to over 350 French cheeses - from Alsace to Vancluse, covering classic French cheeses to little-known regional specialities. Features clear at-a-glance factboxes detailing the characteristics of each cheese, how they are made and tasting and storing tips. Perfect for any cheese lover - know what to look for and where to find it with the finest guide to French Cheeses.


Eat Here

Filename: eat-here.pdf
ISBN: 0393326640
Release Date: 2004
Number of pages: 236
Author: Brian Halweil
Publisher: W. W. Norton & Company

Download and read online Eat Here in PDF and EPUB An examination of food transportation practices throughout America and the rest of the world evaluates the economic and social costs of eating non-locally produced foods, citing such consequences as lost local revenues, transport pollution, and compromised food security while recommending rural restoration within cities. Original. 15,000 first printing.


In a French Kitchen

Filename: in-a-french-kitchen.pdf
ISBN: 9780698191082
Release Date: 2015-06-16
Number of pages: 352
Author: Susan Herrmann Loomis
Publisher: Penguin

Download and read online In a French Kitchen in PDF and EPUB A delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis’s adopted home, from runway-chic Edith, who has zero passion for cooking—but a love of food that inspires her to whip up an array of mouthwatering dishes—to Nathalie, who becomes misty-eyed as she talks about her mother’s Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don’t have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.


French Kids Eat Everything

Filename: french-kids-eat-everything.pdf
ISBN: 9781405517706
Release Date: 2012-05-03
Number of pages: 336
Author: Karen Le Billon
Publisher: Hachette UK

Download and read online French Kids Eat Everything in PDF and EPUB Far too many parents face an ongoing struggle to get their kids to eat well, so why is it that French children gladly wolf down all the things our kids hate - the dreaded spinach or broccoli, fish, olives, salad...? In French Kids Eat Everything, Karen Le Billon shares her experience of moving to France and finding the inspiration to transform her family's approach to eating. If you've ever tried hiding healthy foods in your kids' meals, bribing them to finish - or even start - something healthy, or simply given up in exasperation at your child's extensive list of banned foods, this book will strike a chord. It charts the author's enlightening journey from stressed mum of picky eaters, to proud - if somewhat surprised - parent of healthy, happy eaters. Along the way, you'll discover the 'food rules' that help the French foster healthy eating habits, why it's vital to get kids to try the same food many times over, the value of educating your children about food from an early age, why how you eat is just as important as what you eat - and much, much more. With tips, tricks, rules and routines for happy, healthy eaters - plus some fast, tasty recipes to try - this isn't just another tale of Gallic gastronomic superiority but a practical guide to instilling in your kids healthy eating habits that will last them a lifetime (and ensure less stressful mealtimes for you too!).


Cheese and Culture

Filename: cheese-and-culture.pdf
ISBN: 9781603584128
Release Date: 2012-04-01
Number of pages: 256
Author: Paul Kindstedt
Publisher: Chelsea Green Publishing

Download and read online Cheese and Culture in PDF and EPUB Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.


Provence 1970

Filename: provence-1970.pdf
ISBN: 9780770433314
Release Date: 2013-10-22
Number of pages: 320
Author: Luke Barr
Publisher: Clarkson Potter

Download and read online Provence 1970 in PDF and EPUB Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.


Mastering the Art of French Eating

Filename: mastering-the-art-of-french-eating.pdf
ISBN: 9781101638156
Release Date: 2013-09-26
Number of pages: 288
Author: Ann Mah
Publisher: Penguin

Download and read online Mastering the Art of French Eating in PDF and EPUB The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.


Mastering Cheese

Filename: mastering-cheese.pdf
ISBN: 9780307406484
Release Date: 2009
Number of pages: 384
Author: Max McCalman
Publisher: Clarkson Potter Publishers

Download and read online Mastering Cheese in PDF and EPUB No Marketing Blurb


Bonjour Kale

Filename: bonjour-kale.pdf
ISBN: 9781492630050
Release Date: 2016-05-03
Number of pages: 352
Author: Kristen Beddard
Publisher: Sourcebooks, Inc.

Download and read online Bonjour Kale in PDF and EPUB A memoir of love, life, and recipes from the woman who brought kale to the City of Light The story of how one expat woman left her beloved behind when she moved to France-her beloved kale, that is. Unable to find le chou kale anywhere upon moving to the City of Light with her new husband, and despite not really speaking French, Kristen Beddard launched a crusade to single-handedly bring kale to the country of croissants and cheese. Infused with Kristen's recipes and some from French chefs, big and small (including Michelin star chef Alain Passard) Bonjour Kale is a humorous, heartfelt memoir of how Kristen, kale, and France collide.


The Telling Room

Filename: the-telling-room.pdf
ISBN: 9780385337007
Release Date: 2013-07-30
Number of pages: 368
Author: Michael Paterniti
Publisher: Dial Press

Download and read online The Telling Room in PDF and EPUB The author of the best-selling Driving Mr. Albert recounts his visit to the medieval Castilian village of Guzman as part of a decade-long effort to taste the world's finest cheese, an encounter that involved him in long-held regional secrets and the story of a heartbroken genius cheesemaker.


The Cheese Companion

Filename: the-cheese-companion.pdf
ISBN: 0762419563
Release Date: 2004
Number of pages: 160
Author: Judy Ridgway
Publisher: Running Press

Download and read online The Cheese Companion in PDF and EPUB From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.