Nouveau Guide Des Fromages De France
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Nouveau Guide Des Fromages De France
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Author : Jean Luc Le Liboux
language : fr
Publisher:
Release Date : 1984
Nouveau Guide Des Fromages De France written by Jean Luc Le Liboux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cheese categories.
French Cheese
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Author : Kazuko Masui
language : en
Publisher: DK Publishing (Dorling Kindersley)
Release Date : 2005
French Cheese written by Kazuko Masui and has been published by DK Publishing (Dorling Kindersley) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor.
Le Guide Des Fromages
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Author : Pascale Maby
language : en
Publisher:
Release Date : 1972
Le Guide Des Fromages written by Pascale Maby and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Cheese categories.
Guide Pratique Des Fromages De France
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Author :
language : fr
Publisher:
Release Date : 1986*
Guide Pratique Des Fromages De France written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986* with categories.
Nouveau Guide Des Artisans Et Cr Ateurs De France
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Author : Gilbert Delahaye
language : fr
Publisher:
Release Date : 1976
Nouveau Guide Des Artisans Et Cr Ateurs De France written by Gilbert Delahaye and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Decorative arts categories.
Le Guide Indispensable Pour Tout Savoir Sur Les Fromages Fran Ais Aop Igp
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Author : Éditions Le guide indispensable
language : fr
Publisher: Éditions Le guide indispensable
Release Date : 2024-02-19
Le Guide Indispensable Pour Tout Savoir Sur Les Fromages Fran Ais Aop Igp written by Éditions Le guide indispensable and has been published by Éditions Le guide indispensable this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-19 with Cooking categories.
Destiné aux amateurs comme aux connaisseurs, ce guide est une référence indispensable pour tous ceux qui souhaitent explorer le patrimoine fromager français. À travers ses pages, le lecteur est invité à un voyage gustatif et culturel, à la découverte des trésors cachés de la France fromagère. Dans l'univers riche et diversifié de la gastronomie française, le fromage occupe une place de choix, symbole de tradition et de savoir-faire ancestral. "Le Guide Indispensable Pour Tout Savoir sur les Fromages Français (AOP-IGP)" est une œuvre complète qui se propose de dévoiler les secrets des fromages français bénéficiant des labels d'Appellation d'Origine Protégée (AOP) et d'Indication Géographique Protégée (IGP), garantissant leur qualité et leur origine. Ce guide débute par une introduction éclairante sur l'histoire du fromage en France, soulignant comment cet aliment est devenu un élément incontournable de l'identité culturelle française. L'ouvrage explique ensuite en détail les processus de fabrication du fromage, de la collecte du lait jusqu'à l'affinage, en passant par la coagulation et le moulage, illustrant la complexité et la variété des techniques utilisées à travers le pays. Une partie significative du guide est consacrée à la présentation exhaustive des fromages français bénéficiant des labels AOP et IGP. Pour chaque fromage, l'ouvrage fournit des informations essentielles : histoire et origine, méthode de fabrication, caractéristiques organoleptiques (texture, goût, arôme), conseils de dégustation, et suggestions d'accords avec des vins ou d'autres aliments avec les fromages AOP et IGP. Enfin, ce guide ne se limite pas à être une simple encyclopédie. Il est aussi un plaidoyer pour la préservation de la biodiversité, des savoir-faire locaux, et des traditions fromagères françaises face à la mondialisation et à l'industrialisation. L'ouvrage invite ainsi les consommateurs à découvrir et à soutenir les producteurs locaux, en valorisant l'achat de fromages de qualité.
Fromages Aoc De France
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Author : Jean-Pierre Duval
language : fr
Publisher:
Release Date : 2004
Fromages Aoc De France written by Jean-Pierre Duval and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Coédité avec l'Association Nationale des Appellations d'Origine Laitières Françaises (ANAOF), cet ouvrage présente clairement et simplement une très large gamme des fromages AOC de France. Vous pourrez vous initier aux mystères des fromages à pâte pressée non cuite, à pâtes persillées, à pâte molle croûte fleurie, à pâte molle croûte lavée, les chèvres, les beurres et crèmes... et découvrir de savoureuses recettes. Ce livre se divise en 2 parties. Pour chacun des produits laitiers (28 fromages, 2 beurres et 1 crème), vous trouverez une présentation générale, une recette accompagnée d'une photographie, les conseils pour bien choisir et déguster, les accords avec les vins et les meilleures saisons pour la dégustation. Dans un deuxième temps, cet ouvrage retrace l'origine et détaille la fabrication de chacun de ces 31 produits laitiers.
The Whole Fromage
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Author : Kathe Lison
language : en
Publisher: Crown
Release Date : 2013-06-25
The Whole Fromage written by Kathe Lison and has been published by Crown this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-25 with Cooking categories.
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.
A New Picture Of Paris Or The Stranger S Guide To The French Metropolis To Which Is Added A Description Of The Environs Of Paris With Maps Plans And Views
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Author : Edward PLANTA
language : en
Publisher:
Release Date : 1817
A New Picture Of Paris Or The Stranger S Guide To The French Metropolis To Which Is Added A Description Of The Environs Of Paris With Maps Plans And Views written by Edward PLANTA and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1817 with categories.
Fromages
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Author : Dominique Bouchait
language : en
Publisher: Rizzoli Publications
Release Date : 2019-03-05
Fromages written by Dominique Bouchait and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-05 with Cooking categories.
A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum. The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.