Bread & Butter: History, Culture, Recipes

(Hardback)

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Description

Bread & Butter is a love letter to two glorious, artisanal products that have graced our tables for centuries. The book delves deep into the history and culture behind the bread and butter partnership, taking a global overview that brings us to the present day.

It also shares more than 50 outstanding sweet and savoury recipes that celebrate the best of both bread and butter. There are key recipes for a variety of breads (flatbreads, brioche, grain loaf) and butters (real butter, ghee, flavoured spreads), as well as recipes that bring the two together, from simple buttermilk scones or bread puddings, to a brioche and brown butter ice-cream and spelt buttermilk pancakes.

Bread and butter are put on the table to be eaten and enjoyed, and this book shows you how to prepare both brilliantly but it also explores howbread and butter are used in celebration, myth and story across the world. It covers the traditions, the flavoursand the making processes.And it's a celebration of the most humble, but arguably most important, pairings in food history.

Reviews

SHORTLISTED Best Specialist/Single Subject Cookbook Award 2019, Guild of Food Writers Awards

Author Bio

Richard Snapes of The Snapery Bakery believes that even the best can be improved. A philosophy that has cemented a life long pursuit: to make the best bread anyone has ever eaten. He launched his Bermondsey-based bakery in 2014 and now supplies bread to establishments including Jos Pizarro restaurants, Casse-Crote, Bar Tozino and Garden Caf.

Grant Harrington of Ampersand Cultured Butter is on a mission to make butter taste more buttery. He makes artisan cultured butter, buttermilk and fresh cheeses and has supplied over 15 Michelin-starred restaurants with his buttery delights. He was previously a chef at Gordon Ramsays Maze and Ptrus, a private chef for the Duke of Westminster and pastry chef at Fviken, Sweden.

Eve Hemingway is a food writer who strives to preserve old food cultures. She believes that without books and essays to promote the hard work of specialist food producers, we're at risk of losing the knowledge and skills they devote their lives to. She currently works for Winnow, a company that supports restaurants to reduce food waste.