The French Cheese Book
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The French Cheese Book
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Author : Patrick Rance
language : en
Publisher:
Release Date : 1989-01-01
The French Cheese Book written by Patrick Rance and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-01-01 with Cheese categories.
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
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.
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.
The French Cheese Guide
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Author : Julie Soucail
language : fr
Publisher:
Release Date : 2017-05-11
The French Cheese Guide written by Julie Soucail and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-11 with categories.
Après le succès de "How to cook french cuisine", voici le petit guide indispensable pour apprendre à connaître et déguster les meilleurs fromages française avec en prime tous les accords fromages-vins. 75 fromages selectionnés avec soins par le maître fromager parisien Aléosse (meilleur ouvrier de France). Classés en 4 partie (les chèvres, les pâtes pressés, les persillés et les pâtes molles). Le parfait petit guide souvenir pour tous les touristes étrangers en France.
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.
French Cheeses
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Author : Kazuko Masui
language : en
Publisher:
Release Date : 2004
French Cheeses written by Kazuko Masui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cheese categories.
Does Roquefort go with red wine? Are you supposed to eat the ash in Morbier? With details on appearance, flavour and aroma this is the complete guide to selecting and serving more than 350 types of French cheeses. Reference maps pinpoint the origins of the cheeses and handy symbols reveal facts such as fat content. Includes top tips on buying, storing and serving cheese plus wine recommendations. A must-have for any gourmet's bookshelf.
Tasting To Eternity Traditional French Cheeses
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Author : David Nutt
language : en
Publisher:
Release Date : 2008-11
Tasting To Eternity Traditional French Cheeses written by David Nutt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11 with Cooking categories.
This book is an ideal present for all those thousands of gourmets that adore French traditional cheeses. On opening Tasting to Eternity the reader is swept away by an original point of view on a selection of these seductive and remarkable products through poetry, illustrations, short stories, avant-garde photography. In continuing to turn the pages one finds cheese recipes, wine pairing and a small educational section on the seasonality of the cheese, the French cheese families, how to cut cheeses, and where they come from. Close the book and you will be compelled to go the nearest cheese shop. Mouth watering, romantic and amusing!
French Cheeses
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Author :
language : en
Publisher:
Release Date : 2006
French Cheeses written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cheese categories.
A French Cheese Lover S Guide
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Author :
language : en
Publisher:
Release Date : 1989
A French Cheese Lover S Guide written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cheese categories.
Promotional booklet for French cheeses; includes descriptions of the seven categories of French cheeses, selecting, storing, cutting and serving tips, and a special offer on "The French collection" of 14 cheese plates, each decorated with a famous French cheese label, with order blank on flap attached to back cover. The booklet is chiefly made up of 14 double page spreads; each briefly describes a French cheesemaker and selected brands they produce pictured and described with a recipe on left side page and a full page color illustration of the dish on the right side page.
The Complete Encyclopedia Of French Cheese And Many Other Continental Varieties
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Author : Pierre Androuët
language : en
Publisher:
Release Date : 1973
The Complete Encyclopedia Of French Cheese And Many Other Continental Varieties written by Pierre Androuët and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Cooking categories.