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Author: American institute of agriculture, Chicago
Publisher:
ISBN:
Category :
Languages : en
Pages : 36
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Book Description
Author: American institute of agriculture, Chicago
Publisher:
ISBN:
Category :
Languages : en
Pages : 36
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Book Description
Author: Paul S. Lucas
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 168
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Book Description
Author: Edmond S. Harris
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 48
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Book Description
Author: Edward Sewall Guthrie
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 300
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Book Description
Author: Robert William March
Publisher:
ISBN:
Category : Butter trade
Languages : en
Pages : 96
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Book Description
Author: Theodore Macklin
Publisher:
ISBN:
Category : Butter trade
Languages : en
Pages : 88
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Book Description
Author: Paul Elmer Quintus
Publisher:
ISBN:
Category : Agricultural credit
Languages : en
Pages : 76
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Book Description
Author: Elaine Khosrova
Publisher: Algonquin Books
ISBN: 1616207396
Category : Cooking
Languages : en
Pages : 385
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Book Description
“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
Author: Edward Sewall GUTHRIE
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Roy Chester Potts
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 42
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Book Description
Pp. 36.
