Butter Passion: History, Culture, and Recipes from Bordier Butter by Jean-Yves Bordier

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Notes about this book

  • mjes on December 09, 2019

    Baked apples, Sichuan pepper butter, and nuts (pg. 176). I found it difficult to accept that the recipe called for white sugar. After much debate, I actually followed the recipe thinking that the Sichuan pepper might be overpowered by another sugar. The result was a very good baked apple but not necessarily my favorite ever. This is a recipe worth remembering but it's not guaranteed a repeat.

  • mjes on September 26, 2019

    This book is as fantastic as expected from the publisher's blurb. However, it seems to have flown under the EYB radar ... and likely most recipe sites. This is to be expected as it is focused on a specific brand of French butter. It took me all of two hours, to be adapting the first recipe. No, I do not have compound Bordier butters stashed away in my refrigerator. No, I don't have any more black radishes but I do have watermelon radishes as a quite different flavor. But I can make several seasoned butters from the recommended list: raspberry, lemon-olive oil, curry, yuzu, herbs and Sishuan pepper ,,, and make radish "sandwiches" with the butters, Yes, a grand take on the classic radish and butter that certainly deserves to be tried with black radishes as well. ... Then I turn the page to find a great canape with gravlax, quick pickles and Espelette butter or yuzu butter or seaweed butter. Check this cookbook out.

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  • ISBN 10 141973847X
  • ISBN 13 9781419738470
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

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.