The Whole Fromage by Kathe Lison
Adventures in the Delectable World of French Cheese

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Whether Lison is ruminating on the short lactation cycle of sheep, the origins of rennet, or the grassy, lemony taste of a spring goat cheese, readers will have all their senses engaged.
-Kirkus

Synopsis

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 aliveShe 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.
 

About Kathe Lison

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A native of Wisconsin, "America's Dairyland," KATHE LISON is an award-winning essayist, whose work has appeared in numerous literary journals and won an Emerging Artist Grant from the Utah Arts Council. Lison holds an MA in literature and an MFA in creative nonfiction from Goucher College.


Author Residence: Tucson, Arizona


Author Hometown: Green Bay, WI
 
Published June 25, 2013 by Broadway Books. 290 pages
Genres: Travel, Cooking. Non-fiction
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Kirkus

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on May 05 2013

Whether Lison is ruminating on the short lactation cycle of sheep, the origins of rennet, or the grassy, lemony taste of a spring goat cheese, readers will have all their senses engaged.

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