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Enjoy the history, lore, and art of cooking with butter from a master French butter maker This book is dedicated to butter—an everyday yet noble food. Here is the history of butter, butter lore, the stages of butter-making, butter’s properties, and its uses in French cooking. You will learn that butter is a fantastic flavor enhancer. You will also come to know that it takes just six hours to make industrial butter but a full 72 hours to make artisanal butter that has a well-developed taste and bouquet. This book immerses you in the world of butter, from farm to plate, and includes 180 photographs and 40 recipes by Michelin-starred French chef Sylvain Guillemot. Enjoy Smoked Salt Butter, Chili Butter, Madagascar Vanilla Butter, and recipes for dishes of every variety. Bringing it all together is Jean-Yves Bordier, whose namesake brand is acclaimed worldwide.
|Product dimensions:||8.40(w) x 11.20(h) x 0.80(d)|
About the Author
Above all a cheesemaker, like his parents, Jean-Yves Bordier is well-known for his unique and top-quality butter, both simple and compound. His butter is on sale in his boutiques in Saint-Malo, France, and throughout Europe. It is also served in many restaurants in France and on the best tables in the world. Learn more at lebeurrebordier.com. He lives in Saint-Malo.