Download PDF The Whole Fromage: Adventures in the Delectable World of French Cheese By Kathe Lison
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Ebook About 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.Book The Whole Fromage: Adventures in the Delectable World of French Cheese Review :
New life goal: become a cheese knight.That is a real thing in France, if you are so blessed by one of many local brotherhoods/sisterhoods of local cheese. The facts of cheese knighthood are among many very real delights described in this book by Kathe Lison, a Wisconsin native who arose from humble beginnings of Kraft boxed macaroni and cheese to explore the cultural and historical nuances of French fromage. If you're a history geek (ME!) who loves cheese (ME!) with a yearning to travel, even if vicariously through literature (ME! ME!) this book will hit all of your sweet spots (and savory spots besides).I found out about this book by listening to a podcast of the author in conversation with travel guru Rick Steves upon the subject of French cheese. The book delves much deeper into the subject, and does so in an easy-to-relate-to breezy tone. Chapters focus on cheeses such as Salers, chevre in southwestern France, Camembert and the mythology around it, Reblochon, Comte, Roquefort and its caves, sheep cheese of the Pyrenees, and of course, Langre and its cheese knights. There is a great deal about traditional methods of cheesemaking, the ever-changing industrialization of it, and the peculiarities of AOC labels and terroir.This is my first book of 2020 and I hope it sets my destiny for the year--one filled with delicious artisanal cheese. "Like a Brie ripened to its heart, the lover of cheeses is also the product of a long and delicate aging." – James de CoquetI'm a mouse when it comes to cheese; it is my complete undoing! If you already realized that there are a variety of cheeses to choose from, then you're on the right track. But just how many varieties are there? Can you believe that in France there are over six hundred types?! And that's just a guesstimation. Equally impressive is all that goes into making cheese, and the subtle nuances that make each variation unique.Kathe Lison goes on a cheese journey throughout France to learn about as many types of fromage as she can, their histories, and the process of making them. This book was so much fun! I learned so much, including the following, which I just felt I needed to share. It made me laugh and really, really think deeply:"An odd fact about cheese is that it abounds in casein, a protein that breaks down in the digestive system to produce an opioid called casomorphin...According to Neal Barnard, an American doctor/author/researcher (and veganism advocate), 'the most powerful [casomorphin] has about one-tenth the narcotic power of pure morphine. It's not enough to make you drive erratically, but it is enough to give a certain addictive quality to these foods.'"Yikes! Might you too have a problem? I wonder if there are support groups out there?The good thing is that in the last ten years or so, artisanal cheese making has started making waves in the United States. I highly recommend this book if you're a foodie, francophile, or love travel writing. I also highly recommend an American documentary entitled The Cheese Nun. Seriously, the whole nun and cheese theme combined was total bliss. Check out my review http://dreamydress48.blogspot.com/201... . Read Online The Whole Fromage: Adventures in the Delectable World of French Cheese Download The Whole Fromage: Adventures in the Delectable World of French Cheese The Whole Fromage: Adventures in the Delectable World of French Cheese PDF The Whole Fromage: Adventures in the Delectable World of French Cheese Mobi Free Reading The Whole Fromage: Adventures in the Delectable World of French Cheese Download Free Pdf The Whole Fromage: Adventures in the Delectable World of French Cheese PDF Online The Whole Fromage: Adventures in the Delectable World of French Cheese Mobi Online The Whole Fromage: Adventures in the Delectable World of French Cheese Reading Online The Whole Fromage: Adventures in the Delectable World of French Cheese Read Online Kathe Lison Download Kathe Lison Kathe Lison PDF Kathe Lison Mobi Free Reading Kathe Lison Download Free Pdf Kathe Lison PDF Online Kathe Lison Mobi Online Kathe Lison Reading Online Kathe LisonBest Lava Red Feather Blue By Molly Ringle
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