{"product_id":"9780307452061","title":"The Whole Fromage: Adventures in the Delectable World of French Cheese","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eLison, Kathe\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrown\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6\/25\/2013\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003ePaperback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003eAn Amazon 2013 Best of the Year\u003c\/b\u003e \u003cb\u003ePick \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe French, \u003ci\u003esans doute\u003c\/i\u003e,\u003ci\u003e \u003c\/i\u003elove their \u003ci\u003efromages\u003c\/i\u003e. 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?\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Whole Fromage\u003c\/i\u003e, 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\u003ci\u003e. \u003c\/i\u003eShe meets the dairy scientists, shepherds, and \u003ci\u003eaffineurs\u003c\/i\u003e 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.\u003cbr\u003e   \u003cbr\u003e With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime \u003ci\u003echèvre\u003c\/i\u003e, and yet as unsentimental as a stinky Maroilles, \u003ci\u003eThe Whole Fromage\u003c\/i\u003e is a tasty exploration of one of the great culinary treasures of France.","brand":"Crown","offers":[{"title":"Default Title","offer_id":43365506121983,"sku":"9780307452061","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780307452061_s600x595.jpg?v=1775583324","url":"https:\/\/massivebookshop.com\/de\/products\/9780307452061","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}