Kindle Price: $10.99

Save $4.01 (27%)

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

The Whole Fromage: Adventures in the Delectable World of French Cheese by [Lison, Kathe]
Kindle App Ad

The Whole Fromage: Adventures in the Delectable World of French Cheese Kindle Edition

4.3 out of 5 stars 60 customer reviews

See all 4 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
$10.99

Length: 290 pages Enhanced Typesetting: Enabled Page Flip: Enabled

Get unlimited access to the world's best-selling magazines
One low monthly price, 100s of your favorite titles. > Try Texture FREE
click to open popover

Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.


Editorial Reviews

From Booklist

If anyone in America has a right to claim authority on the subject of cheese, author Lison does because she’s a born cheesehead, hailing from Green Bay, Wisconsin. Nevertheless, she herself took cheese pretty much for granted till she touched down in France for the first time. Her travels there took her from one French province to another and to all manner of farms and cheese producers. She learned firsthand the allure of cow cheeses, sheep cheeses, and goat cheeses. She discovered the distinctions that make each of the literally hundreds of French cheeses unique, and, perhaps most important, she learned to judge a cheese’s moment of perfect ripeness. A lot of books have been published about the history, culture, and virtues of France’s cheeses, but this one celebrates the farmers, dairymen, and cheese makers who have established France’s cheeses as still the world’s standard. --Mark Knoblauch

Review

"A mouth-watering read."—New York Post

"An inquisitive romp across France...Rich in storytelling, the book journeys between the historic past and the delicious present in one of the world's most diverse cheese realms. Pick up a copy of The Whole Fromage, and get lost in it."—Culture Magazine 

"From ancient villages to the heights of the Alps, Lison tracks down traditional cheese makers while sampling the fruits of their labors and offering descriptions as full of passion and flavor as the cheeses themselves."—Bask Magazine 

“Kathe Lison proves she is a passionée de fromage with her delightful foray into the French countryside.  From the Loire Valley to the Alpine slopes, Lison’s journey is très amusant… [and] captures a passion of all things fromage.”—Rob Kaufelt, owner of Murray’s Cheese
 
"Kathe Lison is to French Cheese as Peter Mayle is to life in Provence.  The Whole Fromage reads like a novel- insightful with right amount of humility and humor."—Allison Hooper, owner of Vermont Creamery

“Marvelous. Chockfull of humor, story-telling, passion and adventure, Kathe Lison’s cheese journey through France reads more like a novel than a true story. Plus, it conveys such a 'you are there' feeling that by the time you finish you’ve managed to take an entire trip without leaving your living room.”—Laura Werlin, author of Laura Werlin's Cheese Essentials
 
"In my dreams, I get to do what Kathe Lison has done and tour France in search of cheese epiphanies. In the interim, I have her engaging book, The Whole Fromage, to remind me of the personal stories embedded in each wheel of great cheese." —Janet Fletcher, author of Cheese & Beer and Cheese & Wine

"France is a cheese-driven country, and this book gets right to its pungent, creamy heart." —Stephen Clarke, author of 1000 Years of Annoying the French

"Reading The Whole Fromage is like enjoying an illicit raw-milk Brie. Kathe Lison follows her nose across France to explore the country's wild obsession with cheese…If Joan Didion had fallen tastebuds over heels for French cheese, then she might have written this book." —Tenaya Darlington, author of Di Bruno Bros. House of Cheese
 
"A thorough, inspired look at France from a devoted and curious cheese lover and writer."—Kirstin Jackson, author of It's Not You, It's Brie

"Kathe Lison's book expresses her loving familiarity with the wonderful and complex world of French cheese. It takes you from the fields where the animals graze, through the creamery, shops and right to your table. Prepare to devoir this book! And prepare to be hungry!" —Lucia Watson, owner of Lucia's Restaurant and co-author of Savoring the Seasons of the Northern Heartland

“Lison seamlessly conveys the experience of tasting the creamy, luscious [Camembert] and its many cousins. Part travelogue, part homage to fromage, Lison's book is informative and endearing and will appeal to foodies, Francophiles, and hungry readers.”—Publishers Weekly

“If anyone in America has a right to claim authority on the subject of cheese, author Lison does...A lot of books have been published about the history, culture, and virtues of France’s cheeses, but this one celebrates the farmers, dairymen, and cheese makers who have established France’s cheeses as still the world’s standard.”—Booklist

“Her curiosity piqued by the multitude of French cheeses, essayist and self-proclaimed cheesehead Lison chronicles her tasty culinary journey exploring the art and science of French cheese making...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

Product Details

  • File Size: 3595 KB
  • Print Length: 290 pages
  • Publisher: Broadway Books (June 25, 2013)
  • Publication Date: June 25, 2013
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B00AUSCOJC
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #696,953 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images or tell us about a lower price?

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
"Like a Brie ripened to its heart, the lover of cheeses is also the product of a long and delicate aging." – James de Coquet

I'm a mouse when it comes to cheese; it is my complete undoing! If you already realized that there are a variety of cheeses to choose from, then you're on the right track. But just how many varieties are there? Can you believe that in France there are over six hundred types?! And that's just a guesstimation. Equally impressive is all that goes into making cheese, and the subtle nuances that make each variation unique.

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. This book was so much fun! I learned so much, including the following, which I just felt I needed to share. It made me laugh and really, really think deeply:

"An odd fact about cheese is that it abounds in casein, a protein that breaks down in the digestive system to produce an opioid called casomorphin...According to Neal Barnard, an American doctor/author/researcher (and veganism advocate), 'the most powerful [casomorphin] has about one-tenth the narcotic power of pure morphine. It's not enough to make you drive erratically, but it is enough to give a certain addictive quality to these foods.'"

Yikes! Might you too have a problem? I wonder if there are support groups out there?

The good thing is that in the last ten years or so, artisanal cheese making has started making waves in the United States. I highly recommend this book if you're a foodie, francophile, or love travel writing. I also highly recommend an American documentary entitled The Cheese Nun. Seriously, the whole nun and cheese theme combined was total bliss. Check out my review http://dreamydress48.blogspot.com/201... .
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Lison's tour of the great cheeses of France is a great and fun read. I'm not a connoisseur of cheese (though I do like a good slice of Edam on a burger), so this was an unusual read for me from the start. Kathe Lison, however, made the journey through several varieties of French cheese lively, interesting, and even funny. She has a zest for writing that ought to have even non-cheese specialists reaching for this book.

The book samples a whole range of cheese and also a whole range of experts and stories. In the fourth chapter, for example ("Cheese is a Battlefield"), Lison discusses the place of cheese in wartime. "To French soldiers stuck in the moldering trenches of World War I," she argues, "the simple act of eating Camembert with cheap red wine was a way to connect with the Divine; a makeshift communion ceremony in which the cheese stood in for the wafer." Immediately, the reader is transported to a more desperate, darker time--one not usually associated with gourmet food of any kind--that encourages looking at cheese from a different perspective.

The book is a marvelous, thought-provoking journey that also serves as a great introduction to a more rarefied world left behind closed doors to the millions of people in the US and beyond who eat cheese (of some kind) every day. The only thing that might improve the presentation would be a few illustrations.
1 Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I really liked this book, it starts off with some very interesting history of cheese and cheese making. I tend to collect cheese books because I absolutely love cheese, but many times I have no clue what to pair it with considering the large selection one can find in most good stores these days. I guess simplicity is key but the book explains where the product comes from and what similar items you can eat and drink with it, especially what flavors are pronounced in whatever region it comes in. I've started cooking with Reblochon cheese so reading this book was helpful since French cooking is pretty much my favorite. So many cheese makers out there have their own recipes for use of their cheese, so its good to know what it was intended for and to use that exact type, as it might alter the taste of the item being cooked.

I suggest to read it from cover to end and not skip around since this has a novel format, I'm still going it through it myself, full descriptions are coming up :)
1 Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Vine Customer Review of Free Product ( What's this? )
This is not a French cheese catalog or guidebook, although there is some of that in it. This is an essay, a paean of all things cheese.
Why does any country need 258 kinds of cheese? In fact, the actual number of French cheeses is one of those mathematical unknowns and it ranges, depending on your source between 227, 350 or more than 650.

Kathe Lison did not set out to taste all of those cheeses. What she wrote is a chronicle of a love story. Of her love of French cheese and her search for truth, cheese truth.

And there is truth in cheese as we will see from perusing the pages of this neat book. There is also a great degree of hype and legend, but underneath it all, there is just milk, and bugs, and hard work.

I would write more but, after reading this book I have an irresistible craving for some Roquefort and I am going to do just that. Eat my Roquefort, and dream about cheese.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I wanted this book as I have a huge love for cheese, cheese of all kinds. It eat cheese almost daily. While I thought this was very well written, I thought it would have been perfect if it had some pictures.

This book made me hungry. I learned a lot about cheese, even though I eat tons I know very little.

If you love cheese, even not as much as me, it's still a good read!
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

The Whole Fromage: Adventures in the Delectable World of French Cheese
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: The Whole Fromage: Adventures in the Delectable World of French Cheese