Embrace the art and history of butter with this informative immersion into a common but noble ingredient. Master French butter maker Jean-Yves Bordier presents this expansive ode to butter, including its history, lore, production process, properties, and applications in French cooking. Featuring nearly 200 photographs and 40 recipes from chef Sylvain Guillemot, this is a farm-to-plate journey through the wonders of butter. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)