By Eric LeMay
Is there a meals extra pleasant, ubiquitous, or available than cheese? This publication is an enthralling and fascinating love letter to the foodstuff that Clifton Fadiman as soon as referred to as "milk’s jump towards immortality." interpreting a few cheeses we all know in addition to a few we don’t; the strategies, areas, and those who cause them to; and how cheeses flavor us up to we style them, each one bankruptcy takes up a unique and fascinating point of cheese: Why will we delight in cheese? What evidence does a cheese lover want to know? How did cheese bring about cheesiness? What’s the perfect solution to consume cheese—in Paris, Italy, and Wisconsin? Why does cheese convenience us, even if it reeks? eventually, what meals pair good with which cheeses?
Eric LeMay brings us cheese from as close to as Formaggio Kitchen in Cambridge, Massachusetts, to so far as the gradual nutrients overseas Cheese pageant in Bra, Italy. within the witty, creative, and clever corporation of his top lady, Chuck, he endures surly fromagers in Paris and dodges pissing goats in Vermont, a storm in Cambridge, and a dispiriting experience of hippie optimism in San Francisco; seems into curd and up on the cosmos; or even dons secondhand polyester to fathom America’s Seventies fondue fad. the result's a plucky and pithy travel via every thing worthy realizing approximately cheese.
AN EXCERPT FROM THIS e-book looks IN top AMERICAN nutrition WRITING 2009
It’s a problem to explain the flavour of a good French cheese. Chuck and that i have been in our tiny condominium within the Marais, soaring over a Langres. We didn’t manage to pay for Champagne, yet we had controlled to get tipsy on a serviceable vin de will pay, that's additionally a delightful solution to devour a Langres.
"It doesn’t play good with others," Chuck endured, the thick smack of pÂte slowing her speech. "It doesn’t recognize lesser cheese."
"It’s like a highway journey via Arizona in an previous Buick," I offered.
"It has a half-life within your teeth."
"It has ideas."
"It progressively peels off the surface at the roof of your mouth."
"It attains absolute crustiness and absolute creaminess."
Anyone can learn salt-washed Langres is "salty," then flavor its saltiness, yet now not each person will flavor in it the intense and irascible personality of Proust’s PalamÈde de Guermantes, Baron de Charlus. but those extra own descriptions seize the event of a Langres. It sparks associative leaps, unexpected flashbacks, encouraged flights of poetry and wish. Its riches display your individual. W. H. Auden as soon as remarked that once you learn a e-book, the booklet additionally reads you. a similar holds actual for cheese: it tastes you.
—From Immortal Milk
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Additional resources for Immortal Milk: Adventures in Cheese
Heat one or two 12-inch, heavy, ovenproof skillets (preferably cast iron) over medium-high heat. The pan needs to be well heated before adding the chicken, not only to brown it, but to make sure it doesn’t stick to the pan. The pan is hot enough when a droplet of water instantly evaporates as it hits the surface. The pan is too hot if the droplet skitters around the pan’s surface. 7. Add the oil and butter to the hot pan and cook until the foam from the butter subsides and the butter starts to brown, about 1 minute.
T ransfer the chicken to a cutting board and let rest, breast side up, for 5 to 10 minutes. Transfer the mushrooms to a large bowl. Pour off all but 1 tablespoon of the fat from the roasting pan (set aside the juices, pour off the top layer of fat, and reserve) and set the pan over medium heat. Add the flour and cook, stirring, until it starts to color a light brown. Add the sherry and cook, scraping the bottom of the pan with a wooden spoon to get up all the browned bits, until it’s almost completely cooked off.
Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator. (If you’ve brined the chicken, skip this step. ) 2. Preheat the oven to 425°F. Set an oven rack to the middle position. In a small bowl, mix the butter with half the thyme and all of the vinegar. Using a brush, spread the butter between the skin and the breast meat, taking care not to rip the skin, then brush the remaining butter all over the bird, including the cavity. continued A World of Roast Chicken 47 Roast Chicken with Fennel, continued 3.
Immortal Milk: Adventures in Cheese by Eric LeMay