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 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


The Table Comes First

Filename: the-table-comes-first.pdf
ISBN: 9780307700599
Release Date: 2011-10-25
Number of pages: 320
Author: Adam Gopnik
Publisher: Vintage

Download and read online The Table Comes First in PDF and EPUB Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing—“You still eat meat?” With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes. It is a journey that begins in eighteenth-century France—the birthplace of our modern tastes (and, by no coincidence, of the restaurant)—and carries us to the kitchens of the White House, the molecular meccas of Barcelona, and beyond. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much? Throughout, he reminds us of a time-honored truth often lost amid our newfound gastronomic pieties and certitudes: What goes on the table has never mattered as much to our lives as what goes on around the table—the scene of families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board. This, ultimately, is who we are. Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now. From the Hardcover edition.


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


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.


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!).


Acquired Taste

Filename: acquired-taste.pdf
ISBN: 0801430534
Release Date: 1994
Number of pages: 262
Author: T. Sarah Peterson
Publisher: Cornell University Press

Download and read online Acquired Taste in PDF and EPUB This colorful history of French cooking takes us back before salt and pepper shakers had been dreamed of and explains why we begin with salad and end with dessert. Full of zesty quotes and recipes from period cookbooks and illustrated with wonderful still-life paintings, Acquired Taste is a trove of discoveries about cooking techniques and terms that still flourish today.


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.


Talk to the Snail

Filename: talk-to-the-snail.pdf
ISBN: 9781407038728
Release Date: 2008-09-04
Number of pages: 272
Author: Stephen Clarke
Publisher: Random House

Download and read online Talk to the Snail in PDF and EPUB Have you been taken to what you've been assured is the perfect house deep in the French countryside, only to find there's no electricity or running water? Gone to the doctor with a nasty cough, and been diagnosed with a rather more personal complaint? Walked into an half-empty restaurant, only to be told that it's complet? If the answer to any of the above is oui, Talk to the Snail is the book for you.Find out how to get served in a restaurant; the best way to deal with French hypochondria; learn the language of love, sex and suppositories (not necessarily in that order); it's all here in this funny, informative, seriously useful guide on how to get what you really want from the French. With advice on essential phrases and bons mots to cover all eventualities, and illustrated with witty real-life anecdotes, Talk to the Snail is a book that no self-respecting Francophile - or Francophobe - can afford to be without. Don't go to France without reading this book. And don't even think of buying a house there.


The Road from the Past

Filename: the-road-from-the-past.pdf
ISBN: 0156003635
Release Date: 1996
Number of pages: 339
Author: Ina Caro
Publisher: Houghton Mifflin Harcourt

Download and read online The Road from the Past in PDF and EPUB Describes a driving tour of France northward from Provence through the Loire Valley to Paris, examining landscape, architecture, and history


Trauma Farm

Filename: trauma-farm.pdf
ISBN: 9781926812380
Release Date: 2009-10-01
Number of pages: 320
Author: Brian Brett
Publisher: Greystone Books Ltd

Download and read online Trauma Farm in PDF and EPUB Brian Brett’s farm on Salt Spring Island is affectionately known as Trauma Farm. There, he raises chickens, pigs, cows, sheep, and goats, tends an extensive orchard and vegetable garden, concocts fabulous meals from the bounties of the farm, and has various misadventures. This funny and thought-provoking memoir traces one day on Trauma Farm. In it, Brett explores the natural history of the small mixed farm, meditates on the perfection of the egg, offers critiques of factory farms and the slaughtering industry, muses on the uses and misuses of gates, and ponders the constant presence of death as he goes about the activities of farming — birthing lambs, contending with rats, helping an aged horse to his death. Underlain with deep knowledge of biology and botany, this erudite, witty, and passionate book is an unforgettable portrait of the issues all farms face in this age of industrialization and homogenization.


A Year in Cheese

Filename: a-year-in-cheese.pdf
ISBN: 9781781011973
Release Date: 2015-09-03
Number of pages: 192
Author: Alex Guarneri
Publisher: Frances Lincoln

Download and read online A Year in Cheese in PDF and EPUB Christina Hendricks: "Androuet is an incredible fondue restaurant" A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie and restaurant Androuet specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck & Waffle and Terroirs. Just like fruit, veg and meat, cheese is seasonal. Seasonal cheese is about listening to nature, understanding the grazing cycle of the animal that’s being milked, knowing what they’re grazing on at which time of year, and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy-to-find seasonal cheese.


The Balthazar Cookbook

Filename: the-balthazar-cookbook.pdf
ISBN: 9781400046355
Release Date: 2003
Number of pages: 259
Author: Keith McNally
Publisher: Clarkson Potter

Download and read online The Balthazar Cookbook in PDF and EPUB A collection of classic French brasserie recipes from the celebrated Balthazar restaurant includes more than one hundred signature dishes, all adapted for the home cook, including Onion Soup Gratine, Goat Cheese Tart, Bouillabaisse, Steak au Poivre, and Cassoulet, along with suggestions on accompaniments and advice on cooking techniques. 35,000 first printing. Good Cook.


Easy French Step by Step

Filename: easy-french-step-by-step.pdf
ISBN: 0071642218
Release Date: 2008-10-31
Number of pages: 400
Author: Myrna Bell Rochester
Publisher: McGraw Hill Professional

Download and read online Easy French Step by Step in PDF and EPUB Get up and running with French Easy French Step-by-Step proves that a solid grounding in grammar basics is the key to mastering a second language. You are quickly introduced to grammatical rules and concepts in order of importance, which you can build on as you progress through the book. You will also learn more than 300 verbs, chosen by their frequency of use. Numerous exercises and engaging readings help you quickly build your speaking and comprehension prowess.


The Apple Book

Filename: the-apple-book.pdf
ISBN: 0711231419
Release Date: 2010-11-01
Number of pages: 168
Author: Rosie Sanders
Publisher: Frances Lincoln

Download and read online The Apple Book in PDF and EPUB England has perhaps the most perfect orchards in the world, and this book is a celebration of the supreme loveliness of the English apple. In 142 sensuously detailed watercolors, Rosie Sanders depicts the unrivaled range of form, color, and texture that characterize such varieties as the Beauty of Bath, the Peasgood Nonsuch, Cox's Orange Pippin, and the Egremont Russet. The apples are shown together with their blossom, twig, and leaf, and a detailed description records their shape, color, aroma, and season, as well as something of the history of each variety. Marginal line drawings of each apple in cross-section and its pip formation complete a comprehensive guide to identification and a source of inspiration for apple growers. Its usefulness is enhanced by a practical essay on apple growing by Harry Baker, fruit officer for many years at the Royal Horticultural Society and one of Britain's foremost authorities on apple growing.