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Index
Cover
Title
Contents
Prologue
Part One The Story
One Grass, Cud, Cream: Beginning the Butter Trip
Two Early Churnings: From Accident to Precedent
Three Sacred and Spiritual: Butter Meets Metaphysics
Four Handmaidens of Flavor: Women Build the Butter Trade
Five Tools and Technique: Vintage Butter Making
Six The Revolution: Men, Margarine Battles, and Butter Canons
Seven Molecular Butter: The Physics of Making Flavor
Eight Role Reversal: The Good Diet, with Fat
Nine The Modern Buttersmith: Small Batches, Big Fans
Ten Working It: Butter, the Ingredient
Part Two The Recipes
Baked
Best-Ever Crumb Cake
Brioche
Buttermilk Scones
Classic Pound Cake
Croissants
Flaky Pastry Dough, Two Ways
German Pancake
Kouign Amann
Pâte Brisée Pastry
Pâte Sablée Pastry
Puff Pastry
Pull-Apart Biscuits
Shortbread, Unplugged
Tarte Tatin
Yellow Buttermilk Cake
Cooked
Beurre Blanc
Hollandaise
Béarnaise
Béchamel
Velouté
Beurre Manié
Beurre Monté
Butterscotch Candies
Butterscotch Pudding
Easy Buttercream Frosting
Silky European Buttercream
Lemon Curd
Po Cha
Making Your Own Butter
Sweet Cream Butter
Cultured Butter
Ghee
Niter Kibbeh
Clarified Butter
Browned Butter
Compound Butter
Cold Smoked Butter
Appendix A: Some Recommended Butters
Appendix B: Butter, In Other Words
Bibliography
Acknowledgments
About the Author
About Algonquin
Copyright
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