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.
This is an inspirational guide to baking from the winner of 'The Great British Bake Off 2010'. From the traditional to new twists on old favourites there are recipes to suit all abilities. The book covers cakes, cookies, pastry, desserts, and even ice-creams.
“Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best. “A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included.” —David Tanis, author of A Platter of Figs and Other Recipes “Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South “Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too.” —Mimi Sheraton, author of 1,000 Foods to Eat Before You Die “Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” —Elisabeth Prueitt, co-owner of Tartine Bakery “The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova’s Butter . . . Delightful storytelling.” —Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Shortlisted for the 2023 Taste Canada Awards Bronze Winner of a 2022 PubWest Book Design Award "Ann Alchinn is the queen of cannabis cookies! . . . A wonderful resource for both beginners and experts." —Jamie Evans, founder of The Herb Somm, author of Cannabis Drinks and The Ultimate Guide to CBD Straightforward recipes for cannabis-infused treats that will elevate your enjoyment of the recreational and medicinal benefits of edibles, accompanied by stories from those who partake. A self-described wholesome hockey mom, Ann Allchin goes for bike rides, hangs at the dog park, and bakes on Saturdays. But much to her kids’ embarrassment, when Ann bakes, it’s most often with cannabis. She got her start baking cookies for a relative who suffered from debilitating migraines, and has since introduced many to the medicinal and recreational benefits of baking with flower. Based on foundational recipes for cannabis-infused butter, oils, and sugar, this debut cookbook includes 40 recipes with classics like blondies and oatmeal raisin cookies, chocolate-forward desserts, fruity and nutty concoctions, and a few savoury bites. With vivid photos and sophisticated food styling, these are definitely not your roommate’s lumpy hash brownies. More than a cookbook, Butter and Flower also features stories from people who have had a transformative relationship with the plant. Ann has spoken with cannabis activists, a legal defender and defendants, entrepreneurs, medicinal users, and healthcare practitioners—the NHL enforcer, the sixties Berkeley hippie, the PTSD-afflicted U.S. Marines veteran. It’s a diverse collection of stories of lives lived under the War on Drugs, including revelations with mental and physical health, the road to legalization, and hopes for the future of cannabis use. Butter and Flower includes an opener on health and safety, guidelines on the basic math for moderate, straightforward dosing, and a glossary of cannabis terms to help newbies steer between CBD and THC, indica and sativa. Like the fun chaperone at the dance, Ann is irreverent and safe in equal doses, the perfect pal for when you’re baking something “special.”
Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • The New York Times Book Review • Epicurious • Town & Country “[Snacking Cakes] hits the sweet spot. . . . Cake for breakfast? Yes, please!”—Martha Stewart Living In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant. 50,000 first printing.
Learn how to make your cannabutter just right and get the highest quality results. Weed butter, or cannabutter, is the optimal way to transfer the THC from cannabis into an edible. Plus, with the right method, you will transfer the full spectrum of cannabis’ chemical components, including non-psychoactive ones that quietly benefit your health. In this book, you will learn how to infuse weed into butter, oil, coconut oil or virtually any fat you prefer. But you can’t just sprinkle your stash onto a recipe, as creating truly great weed butter is an art. Packed with helpful color photos and step-by-step instructions, this book shows how to make the perfect weed butter for any edible and every application, from reducing stress and battling pain to helping with PTSD and overcoming night terrors. Praise for The Art of Weed Butter “The Art of Weed Butter is part memoir, part advocacy, and part education. It's a warm invitation if you've never cooked with weed butter before and great footing if you're more practiced. Intimately written and beautifully photographed, Aggrey's passion is contagious. This is more than a recipe book.” —Alexia Arthurs, author of How to Love a Jamaican “A smart, funny, informative book, with satisfying, unpretentious recipes that even the most time-challenged will be able to prepare. It’s for anyone who wants to combine the healing properties of a good meal with the medicinal blessings of cannabis.” —David Lida, author of First Stop in the New World “Mennlay Golokeh Aggrey—a rising star in the world of weed—has written an informative, reliable and friendly cookbook about making cannabutter that works each and every time.” —James Oseland, judge on Top Chef Masters, and author of Jimmy Neurosis
