26,00 €
30,59 €
-15% su kodu: ENG15
The Whole Fromage
26,00 € 
- Išsiųsime per 12–18 d.d.
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 jour…
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- Autorius: Kathe Lison
- Leidėjas: Crown Publishing Group (NY)
- Puslapiai: 274
- ISBN-10: 0307452069
- ISBN-13: 9780307452061
- Formatas: 14.6 x 19.3 x 2.1 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
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Aprašymas
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.EXTRA 15 % nuolaida su kodu: ENG15
26,00 €
30,59 €
Išsiųsime per 12–18 d.d.
Akcija baigiasi už 5d.12:13:59
Nuolaidos kodas galioja perkant nuo 5 €. Nuolaidos nesumuojamos.
- Autorius: Kathe Lison
- Leidėjas: Crown Publishing Group (NY)
- Puslapiai: 274
- ISBN-10: 0307452069
- ISBN-13: 9780307452061
- Formatas: 14.6 x 19.3 x 2.1 cm, minkšti viršeliai
- Kalba: Anglų
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.
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