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.
Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris Welcome to the universe of Francois Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire Belle Helene en cage , and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetizer ( la touche ), as a main dessert, and as a light, sweet finishing flourish ( la sucrerie ). The book concludes with Perret''s favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.
Pepper is an essential seasoning, but one that is easy to take for granted. Here, Erwann de Kerros, a professional spice hunter, and food writer Bénédicte Bortoli introduce the vast varieties of pepper, showing how the origins and quality of the pepper we use directly affect the enjoyment of our food. Featuring more than 50 flavorful varieties, including white and black Penja peppercorns, the Tellicherry, the Batak berry, and more, the book depicts the unique colors and shapes of different berries and peppercorns in beautiful detail, alongside flavor profiles, suggestions for uses, and botanical analysis. Stunning photographs depict de Kerross adventures sourcing pepper from Nepal, Cameroon, Indonesia, and Ethiopia, and acclaimed French chefs Didier Edon and Olivier Arlot contribute more than 40 recipes, all employing pepper. With more than 200 photographs and botanical drawings, this is the definitive guide to one of the most significant spices.
From lauded cheesemonger and creator of the popular blogCheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin?
From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.
