And on the non-edible side, I have a soft spot for the sunfish or mola, which captured my heart on my first trip to the Monterey Bay Aquarium many years ago. Eating well is an art form and, for the French, a necessity. 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. 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. Library Journal These so-called adventures focus on a cross section of French cheeses such as Roquefort and Camembert. Her maternal grandfather kept and milked a herd of Holsteins on a 60-acre farm north of Green Bay, and her great, great-grandfather owned a diary. This chapter was nicely balanced with facts and her own personal experiences; I'd have preferred to see that throughout the book.
Kathe Lison goes on a cheese journey throughout France to learn about as many types of fromage as she can, their histories, and the process of making them. The Whole Fromage: Adventures in the Delectable World of French Cheese, written by Kathe Lison and published by Broadway. I highly recommend this book if you're a foodie, francophile, or love travel writing. Well yes, a little, as I had only recently finished a whole book about cod which is not even one of my favourite fishes pomfret , snapper or mackerel are my fishes of choice, the first and second are wonderful steamed Chinese-style, the second and third are fantastic as sashimi. The French, of course, have all sorts of rules about pairings. Tell me a little bit about your itinerary — how did you map out your quest? And prepare to be hungry! These changes would utterly transform French cheese, challenging the way the French—and by extension, food lovers across the globe—think about cheese. She is an award winning essayist whose work has appeared in numerous literary journals, received mention in Best American Essays and won An Emerging Artist Grant from the Utah Arts Council.
Still, those sad, oven-warmed Bries signaled brewing change. So back to the cheese. I wasn't really interested in her background nor her experiences with the cheese and found the narration to be meandering as others have written and not particularly compelling. There is something about the thought of all that labor—of a human bringing something into the world by sheer dint of muscle—that we value. While I enjoyed her historical accounts of French cheese, I found her writing to be a bit verbose. In his 1976 book The World of Cheese, Evan Jones—husband to Judith Jones, the editor who discovered Julia Child—wrote of a proliferation of Parisian-style cheese shops across America. And that's just a guesstimation.
I opened the book—and encountered pictures so vivid I had to resist an urge to press my nose to the pages to see if I could smell them. An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. Still it was interesting to read how they came to exist, and how they were made then and are made today. She is an award winning essayist whose work has appeared in numerous literary journals, received mention in Best American Essays and won An Emerging Artist Grant from the Utah Arts Council. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? A devoted wanderer, in addition to the time she has spent in France, she has lived or traveled exte Kathe Lison is the author of The Whole Fromage: Adventures in the Delectable World of French Cheese. They have to be very special people. A gift of their land, their animals, their labor, and their sometimes complicated fromage histories.
The last, short chapter, wherein the author attends a banquet for the Confrerie des Tastes-Fromages de Langres, points to a missed opportunity; this terrifically funny account of the food and ceremony featured at the feast hints at how much sharper the rest of the book could have been. The author's style is not particularly engaging and and was actually quite tedious. Unlike a cathedral, after all, cheese is alive. If I could go back in time I would… Go to the Alps and watch them make gruyère with the old wooden milk buckets and copper kettles. I got as close as you could get to that sort of making in my High on a Hill chapter in The Whole Fromage, but it would be very cool to what it was really like way, way back in the day! Had she just stuck to her mouthwatering description of cheese, this book would have been a much more engaging read for me. But since so many American makers have based their cheeses off French originals, if you want good fromage in the U. Although it certainly doesn't present itself as an academic study of the history of French cheese, the author's writing isn't interesting enough to grab the attention who doesn't already know at least a little about cheese or isn't a Francophile and even then I'm not really sure they'd enjoy this book very much.
Even better if the book transports me to Europe! So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? When I put my nose down to it and sniffed, it smelled heavenly, like the moist hay of the goat barn. But to answer your question: Many of them thought I was really strange. The Whole Fromage reads like a novel- insightful with right amount of humility and humor. Equally impressive is all that goes into making cheese, and the subtle nuances that make each variation unique. If Joan Didion had fallen tastebuds over heels for French cheese, then she might have written this book. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? Sorry, I'm babbling, maybe this is what cheese does to you.
Especially when it is upwards of 600, or was, before smaller operations started shutting down more frequently. None of this compares to the many different types of cheeses that Kathe Lison details in her book, The Whole Fromage. Our palates are so different that it becomes sort of silly to make generalizations. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? 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. And I enjoyed hearing about some of the lesser-known cheeses, and the processes by which cheeses big and small are made. Kathe Lison An Interview with Kathe Lison You are the Nancy Drew of French cheese in a way — a young American woman who sets off in search of a dairy mystery.
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. As I made my way across the French countryside, more than one cheesemaker would press a wedge of cheese wrapped in paper into my hands as we parted. From the Trade Paperback edition. There was some discussion of taste, but I would have liked to see a discussion about the nutritional differences between raw and pasteurized cheeses, those with and without additives, etc. It's clear the author is super enthusiastic about the subject. How long did it take you to complete your field research? Billed as a mixture of travelogue and food history, this book is clearly a labour of love for the author, encouraged by her own original curiosity and passion for a subject that is far from being over-described.