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Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk's leap toward immortality." Examining some cheeses we know as well as some we don't; the processes, places, and people who make them; and the way cheeses taste us as much as we taste them, each chapter takes up a singular and exciting aspect of cheese: Why do we relish cheese? What facts does a cheese lover need to know? How did cheese lead to cheesiness? What's the ideal way to eat cheese--in Paris, Italy, and Wisconsin? Why does cheese comfort us, even when it reeks? Finally, what foods pair well with which cheeses? Eric LeMay brings us cheese from as near as Formaggio Kitchen in Cambridge, Massachusetts, to as far as the Slow Food International Cheese Festival in Bra, Italy. In the witty, inventive, and wise company of his best girl, Chuck, he endures surly fromagers in Paris and dodges pissing goats in Vermont, a hurricane in Cambridge, and a dispiriting sense of hippie optimism in San Francisco; looks into curd and up at the cosmos; and even dons secondhand polyester to fathom America's 1970s fondue fad. The result is a plucky and pithy tour through everything worth knowing about cheese. *** AN EXCERPT FROM THIS BOOK APPEARS IN BEST AMERICAN FOOD WRITING 2009*** It's a challenge to describe the flavor of an excellent French cheese. Chuck and I were in our tiny rental in the Marais, hovering over a Langres. We didn't have the funds for Champagne, but we had managed to get tipsy on a serviceable vin de pays, which is also a pleasant way to eat a Langres. "It doesn't play well with others," Chuck continued, the thick smack of pâte slowing her speech. "It doesn't respect lesser cheese." "It's like a road trip through Arizona in an old Buick," I offered. "It has a half-life inside your teeth." "It has ideas." "It gradually peels off the skin on the roof of your mouth." "It attains absolute crustiness and absolute creaminess." Anyone can read that a salt-washed Langres is "salty," then taste its saltiness, but not everyone will taste in it the brilliant and irascible character of Proust's Palamède de Guermantes, Baron de Charlus. Yet these more personal descriptions capture the experience of a Langres. It sparks associative leaps, unforeseen flashbacks, inspired flights of poetry and desire. Its riches reveal your own. W. H. Auden once remarked that when you read a book, the book also reads you. The same holds true for cheese: it tastes you. --From Immortal Milk… (plus d'informations)
This book takes its place besides volumes on cod, salt, beer, coffee and other individual ingredients. Less of a history and more of a personal experience of cheese in all its glory, it has some great descriptions. It made we want to go out and learn more and sample some of the cheese mentioned. Although, not with the author and his wife, who I think would be very annoying. ( )
This is a laugh-out-loud treasure of a book that deals with the history and mystery of cheese in very layman terms. Eric and his wife Chuck ("pate to my rind" he says) are HUGE cheese fans. So, they decide to immerse themselves in it as much as they can on a very limited time and money budget. They do manage to go to an impressive number of places, including France twice (with hilarious results each time). This is a delightful read, which includes descriptions of complex cheeses such as "does not play well with others" or "this cheese was made to be consumed in a windy meadow", "tastes like what a milkmaids cheeks should", etc. Just about every page will have you laughing, yet this book teaches you a tremendous amount of information about cheese and will undoubtedly have you looking for the nearest local cheese monger to try some of them for yourselves! ( )
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality -- Clifton Fadiman
Dédicace
Premiers mots
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
Consider the Stilton.
Citations
Derniers mots
Notice de désambigüisation
Directeur de publication
Courtes éloges de critiques
Langue d'origine
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Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk's leap toward immortality." Examining some cheeses we know as well as some we don't; the processes, places, and people who make them; and the way cheeses taste us as much as we taste them, each chapter takes up a singular and exciting aspect of cheese: Why do we relish cheese? What facts does a cheese lover need to know? How did cheese lead to cheesiness? What's the ideal way to eat cheese--in Paris, Italy, and Wisconsin? Why does cheese comfort us, even when it reeks? Finally, what foods pair well with which cheeses? Eric LeMay brings us cheese from as near as Formaggio Kitchen in Cambridge, Massachusetts, to as far as the Slow Food International Cheese Festival in Bra, Italy. In the witty, inventive, and wise company of his best girl, Chuck, he endures surly fromagers in Paris and dodges pissing goats in Vermont, a hurricane in Cambridge, and a dispiriting sense of hippie optimism in San Francisco; looks into curd and up at the cosmos; and even dons secondhand polyester to fathom America's 1970s fondue fad. The result is a plucky and pithy tour through everything worth knowing about cheese. *** AN EXCERPT FROM THIS BOOK APPEARS IN BEST AMERICAN FOOD WRITING 2009*** It's a challenge to describe the flavor of an excellent French cheese. Chuck and I were in our tiny rental in the Marais, hovering over a Langres. We didn't have the funds for Champagne, but we had managed to get tipsy on a serviceable vin de pays, which is also a pleasant way to eat a Langres. "It doesn't play well with others," Chuck continued, the thick smack of pâte slowing her speech. "It doesn't respect lesser cheese." "It's like a road trip through Arizona in an old Buick," I offered. "It has a half-life inside your teeth." "It has ideas." "It gradually peels off the skin on the roof of your mouth." "It attains absolute crustiness and absolute creaminess." Anyone can read that a salt-washed Langres is "salty," then taste its saltiness, but not everyone will taste in it the brilliant and irascible character of Proust's Palamède de Guermantes, Baron de Charlus. Yet these more personal descriptions capture the experience of a Langres. It sparks associative leaps, unforeseen flashbacks, inspired flights of poetry and desire. Its riches reveal your own. W. H. Auden once remarked that when you read a book, the book also reads you. The same holds true for cheese: it tastes you. --From Immortal Milk
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