Bread and Butter: History, Culture, Recipes

You know you found the perfect gift when the person's head tilts and a big smile appears. My son picked this out for my boyfriend who happens to do a YouTube channel with a segment called "Bread and Butter Combos." It's just for fun, but we do really like bread. This is going to be a great addition to the channel and to our home cooking arsenal.

This book is well written, informative, and the recipes are easy to follow and delicious!

What a beautiful pairing,brilliant book.

As an avid buttermonger, this book is wonderful. The writing is witty and fresh. I would have given it a 5/5 if there was more details on the butter-making process. The recipe for cultured butter is similar to others I read. Grant Harrington is a master, so I was hoping for more details regarding, PH, temp, lactic cultures, resting times, kneading techniques, etc., (though that might be asking for too much).

Gin and Tonic, Fred and Ginger, Peas and Carrots, and Bread and Butter. The great pairings.This is an expansive book on a foodstuff we take for granted, a staple that was given to children waiting for the main meal. The first third of the book covers the history and cultures of bread and butter. The rest of the book is recipes for: Bread, Butter, paired Bread and Butter, and Leftovers. For over six pages, the authors list various breads from baguettes and crumpets to khubz, kanelbullar, naan, challah, mantou, lavash, puff puff, kisra, frybread, tortillas, injera, and yufka (but NOT recipes for these). There are also pages of butters listed from drawn butter and whey butter to yak butter, gibde, and shea butter (but NOT recipes for these). The recipes section begins with THE FIELD LOAF, featuring polenta, cheddar & jalapeno; sunflower, flax & honey; and olive & rosemary, followed by THE NEW YORK DELI LOAF, THE HERITAGE LOAF, and BUTTERMILK RYE BREAD. BEER BREAD mixes sourdough starter with beer and white flour. NORDIC FJELLBROD mixes rye, barley malt, spelt, and pumpkin seeds. Flat Scandinavian KNACKERBROD dates to 500 CE, and was made famous in America by Ryvita; the author's BRIOCHE recipe purposely increases the butter and sugar content. Other recipes include those for Kanelbullar, Hot Cross Buns, and more. In the section on BUTTER, we learn about the science of butter, as well as recipes for Tibetan Butter Tea, Danish Daal, Ghee, (Butter Chicken Curry), Moroccan Fermented Butter, Hollandaise, Bearnaise, Beurre Noisette, Beurre Blanc, creams, and cultured butters. As for BREAD AND BUTTER, recipes include those for butter slathered sandwiches (Grilled Cheese, etc.), Charred Broccoli and Stracciatella, treacle tart, brown butter ice cream, b&b pickles, “bread sauce,” and brioche & butter pudding. Panzanella is found under LEFTOVERS, as is Ribollita Fritters, Bread Pudding, stuffing, buttermilk scones, buttermilk dressing, and spelt buttermilk pancakes. It is a unique book.

The pictures are awesome

Es un gran libro, tiene muchas cosas interesante para en el Mundo de gastronomia.

Very exciting to see this project come to fruition. Inspirational recipes, fascinating history and colourful photos, offering a field to table experience for two staple food items.

Deliciously brilliant, amazing recipes!

...both as a history book, as a recipe book and as a "coffee table" book. It looks fantastic, the writing is engaging and I can't wait to try out some of the recipes. The attention to detail is top grade. Well done folks - This should fly off the shelves for Christmas!!