Fromages

A French Master's Guide to the Cheeses of France

Dominique Bouchait

$85

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Rizzoli International Publications
01 April 2019

Cooking with dairy products

There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties – crumbly, creamy, buttery, mouldy – for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.

The book begins with answers to 70 commonly heard questions – from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike – and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.

The main part of the book pays tribute to France's 45 A.O.P. cheeses – such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay – which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

By: Dominique Bouchait
Imprint: Rizzoli International Publications
Country of Publication: United States
Dimensions: Height: 203mm, Width: 156mm,
Weight: 567g
ISBN: 9780847866731
ISBN 10: 0847866734
Pages: 240
Publication Date: 01 April 2019
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

"Dominique Bouchait as a child wanted to become an ornithologist, but his cheese business has become a passion he has managed to lead to its peak by becoming one of France's master fromagers awarded the title of Meilleur Ouvrier de France (MOF) in 2011. As an artisan cheesemaker for 30 years, Dominique Bouchait lives and works in the southwest of France where his family has owned a cheese shop cum grocer since the 1960s. He is also an important cheesemonger, and his company ""Les Fromages du Mont Royal"" was founded in 1991. http://www.fromagers-mont-royal.com"

Reviews for Fromages: A French Master's Guide to the Cheeses of France

In his informative book, Fromages, Dominique Bouchait explains French cheeses, dividing them into 'families, ' according to how they're made, like cooked and uncooked or blue-veined. But what he says about the French varieties applies to cheeses from anywhere. Though Mr. Bouchait -- a master cheesemaker based in southwest France -- focuses on the 45 French cheeses that have government-controlled names, his broad scope includes types of milk, raw and pasteurized cheeses, ripening, storage, fat content, wine pairings (he prefers white) and 40 recipes. --NEW YORK TIMES