The Whole Fromage

The Whole Fromage Author Kathe Lison
ISBN-10 9780307452078
Release 2013-06-25
Pages 288
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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

The French Cheese Book Author Patrick Rance
ISBN-10 0333421043
Release 1989-01-01
Pages 562
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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



French Kids Eat Everything

French Kids Eat Everything Author Karen Le Billon
ISBN-10 9781405517706
Release 2012-05-03
Pages 336
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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!).



Mastering the Art of French Eating

Mastering the Art of French Eating Author Ann Mah
ISBN-10 9781101638156
Release 2013-09-26
Pages 288
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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.



The Mindful Carnivore A Vegetarian s Hunt for Sustenance

The Mindful Carnivore  A Vegetarian s Hunt for Sustenance Author Tovar Cerulli
ISBN-10 9781681770314
Release 2013-03-13
Pages 352
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A vegan-turned-hunter reignites the connection between humans and our food sources and continues the dialog begun by Michael Pollan and Barbara Kingsolver. While still in high school, Tovar Cerulli experimented with vegetarianism and by the age of twenty, he was a vegan. Ten years later, in the face of declining health, he would find himself picking up a rifle and heading into the woods. Through his personal quest, Tovar Cerulli bridges disparate worldviews and questions moral certainties, challenging both the behavior of many hunters and the illusion of blamelessness maintained by many vegetarians. In this time of intensifying concern over ecological degradation, how do we make peace with the fact that, even in growing organic vegetables, life is sustained by death? Drawing on personal anecdotes, philosophy, history and religion, Cerulli shows how America’s overly sanitized habits of consumption and disconnection with our food have resulted in so many of the health and environmental crises we now face.



Provence 1970

Provence  1970 Author Luke Barr
ISBN-10 9780770433314
Release 2013-10-22
Pages 320
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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.



Cheese and Culture

Cheese and Culture Author Paul Kindstedt
ISBN-10 9781603584128
Release 2012-04-01
Pages 256
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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.



The Balthazar Cookbook

The Balthazar Cookbook Author Keith McNally
ISBN-10 9781400046355
Release 2003
Pages 259
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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.



Mastering Cheese

Mastering Cheese Author Max McCalman
ISBN-10 9780307406484
Release 2009
Pages 384
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Tales of a Rat Hunting Man

Tales of a Rat Hunting Man Author David Brian Plummer
ISBN-10 0953364879
Release 2000-10
Pages 140
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Tales of a Rat Hunting Man has been writing in one form or another for most of life. You can find so many inspiration from Tales of a Rat Hunting Man also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Tales of a Rat Hunting Man book for free.



The Telling Room

The Telling Room Author Michael Paterniti
ISBN-10 9780385337007
Release 2013-07-30
Pages 368
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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.



A Year in Cheese

A Year in Cheese Author Alex Guarneri
ISBN-10 9781781011973
Release 2015-09-03
Pages 192
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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.



Eat Here

Eat Here Author Brian Halweil
ISBN-10 0393326640
Release 2004
Pages 236
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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.



Provence to Pondicherry

Provence to Pondicherry Author Tessa Kiros
ISBN-10 1849497230
Release 2017-03-07
Pages 288
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Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavors, materials, and traditions. She then follows the path of the early French explorers, traveling to the island of Guadeloupe in the Caribbean, Vietnam in South East Asia, Pondicherry in India, and the Indian Ocean island of La Réunion, before finally returning to France, in the region of Normandy, whose cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the place, discovering how French cuisine has become entwined with local ingredients and traditions. The result is an intriguing collection of recipes that will appeal to anyone with an interest in food and culture.



The Road from the Past

The Road from the Past Author Ina Caro
ISBN-10 9780307814043
Release 2012-03-21
Pages 339
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The Road from the Past is a unique new way of looking at France, looking at history, and looking at travel. In it, Ina Caro takes us on an unforgettable tour of France, traveling north through its beautiful regions and chronologically through its colorful history. We start in Provence, where the Roman Empire held sway, and then go to Languedoc to visit the sites that marked the Age of Faith following the Empire’s fall. Next is the Dordogne, where we experience the feudal Middle Ages, from Charlemagne and the Age of Chivalry to the life of Joan of Arc. Continuing north, we come to the château-studded Loire Valley, “the Valley of Kings,” where monarchs and nobles, as well as their charming mistresses, plotted for wealth and power. Finally, we reach the Île-de-France, surrounding Paris, where Louis XIV solidified his autocratic and imperialistic reign—as did Napoleon a century later With Ina Caro as an epicurean, knowledgeable, and delightfully opinionated guide, we can always be sure to find the most breathtaking vistas, the most extraordinary châteaux, the most inspiring cathedrals, the best meals. The Road from the Past takes us to where history unfolds—and then to a favorite spot for a picnic or a five-course dinner.



The Apple Book

The Apple Book Author Rosie Sanders
ISBN-10 0711231419
Release 2010-11-01
Pages 168
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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.



Travel Holiday

Travel Holiday Author
ISBN-10 STANFORD:36105008444908
Release 1981-07
Pages
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Travel Holiday has been writing in one form or another for most of life. You can find so many inspiration from Travel Holiday also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Travel Holiday book for free.