LES FROMAGES D'AUVERGNE ET DU MASSIF CENTRAL PDF Download
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Author: Isabelle Langlois
Publisher:
ISBN: 9782906320314
Category :
Languages : fr
Pages : 64
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Book Description
Author: Isabelle Langlois
Publisher:
ISBN: 9782906320314
Category :
Languages : fr
Pages : 64
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Book Description
Author: André Molle
Publisher: FeniXX
ISBN: 2307002170
Category : Reference
Languages : fr
Pages : 82
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Book Description
Cet ouvrage est une réédition numérique d’un livre paru au XXe siècle, désormais indisponible dans son format d’origine.
Author: Isabelle Langlois
Publisher:
ISBN: 9782906320338
Category :
Languages : fr
Pages : 64
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Book Description
Author: Daniel Brugès
Publisher:
ISBN: 9782812923562
Category :
Languages : fr
Pages : 112
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Book Description
Author: Peter John Cattermole
Publisher: Liverpool University Press
ISBN:
Category : Science
Languages : en
Pages : 184
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Book Description
Auvergne is endowed with spectacular scenery, highly accessible geology, well preserved volcanic and glacial landforms, and a variety of rock types. Based on well-tried itineraries and extensive research, this field guide provides an authoritative and fully illustrated introduction to Auvergne. (Series: Classic Geology in Europe)
Author: Anne-Line Brosse
Publisher:
ISBN: 9782918581109
Category :
Languages : fr
Pages : 248
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : fr
Pages : 84
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Book Description
Author: Étienne de Banville
Publisher: Université de Saint-Etienne
ISBN: 9782862724065
Category : Cheese
Languages : fr
Pages : 134
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Book Description
Les fourmes de Montbrison et d'Ambert ont entretenu des relations aussi anciennes que tendues entre les deux versants des monts du Forez, tournés vers deux régions différentes : Rhône-Alpes et l'Auvergne. Réflexion plus générale sur les contraintes de production des fromages.
Author:
Publisher: Oxford University Press
ISBN: 0199330905
Category : Cooking
Languages : en
Pages : 894
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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author: Alexandre Grenier
Publisher:
ISBN: 9782731220292
Category :
Languages : fr
Pages : 127
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Book Description
Le Massif central donne son unité à l'Auvergne, qui en occupe la partie volcanique. Comment ne pas songer d'abord à la ligne bleue des Puys, à son prince le Puy-de-Dôme et à ses eaux bienfaisantes filtrées par des volcans millénaires ? L'Auvergne se reconnaît à sa pierre charbonneuse, à ses plateaux giflés par la bise, à ses vallées étroites, à ses buttes coiffées de tours féodales et à ses lacs sombres que l'on pourrait croire fréquentés par les fées. L'histoire a trop longtemps oublié cette région enclavée, qui fut pourtant le berceau de Vercingétorix et de tant d'hommes d'Etat. Sur cette terre rude soumise à des hivers rigoureux, la sobriété des édifices romans trahit l'âme de tout un peuple. J'aime l'Auvergne et le Massif central vous invite à découvrir les richesses, parfois secrètes d'une région blanche ou verte, pays de la vielle et des couteaux, où les festivités sont autant goûtées que les fromages.
