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Make It Freeze It (Taste of Home)
by Editors at Taste of HomeToday’s family cooks know that by stashing delicious, home-cooked meals in the freezer, dinner preparation (and cleanup) is a snap. That’s why the 295 recipes inside Taste of Home Make It, Freeze It Cookbook make it easier than ever to find the perfect dinner solution. <P> Within this brand new book, you will quickly discover mouthwatering recipes that include freezing and reheating instructions—a key to mealtime success for today’s home cooks. In addition, three At-a-Glance Icons offer proven value-added benefits that increase purchasing decisions—as do the book’s 200+ full-color photos, step-by-step cooking instructions and standout tips and hints. <P><P> You will also enjoy a bonus chapter highlighting recipes that yield enough to serve a dish one night and store a second in the freezer when time is tight. The book also includes a clip out listing of classic freezer fare (pizzas, mac-and-cheese, chicken casseroles, waffles, etc.) readers can use as a reference to easily find such recipes in the book, stock their freezer and just as quickly locate the reheating instructions. Appetizer and dessert recipes that offer make-ahead convenience help busy cooks save time when preparing for summer get-togethers, neighborhood block parties, church picnics and other warm-weather events. In fact, all of the recipes in this must-have collection are ideal when time is tight…whether hosting a backyard barbecue or a holiday open house. When it comes to setting delicious foods on the table, Make It, Freeze It Cookbook is one book today’s home cooks simply can’t be without!
Make It Japanese: Simple Recipes for Everyone: A Cookbook
by Rie McClennyLearn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality &“Rie&’s marvelous recipes taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved.&”—Nobu Matsuhisa, chef and owner, Nobu Restaurant GroupMake It Japanese reflects Rie McClenny journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty&’s &“Make It Fancy&” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen.In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect.Each accompanied by bright, beautiful photography, these delectable recipes include:• Traditional dishes with a twist: Loaded Vegetable Miso Soup with kale and sweet potatoes, Roasted Cauliflower Goma-ae coated in toasted sesame dressing, umami-packed Easy Soy Sauce Ramen, and Mini Okonomiyaki pancakes• Can&’t-miss classics: delectable pork Tonkatsu, ginger-spiked Chicken-Tofu Tsukune, and Oyako Don, rice bowls topped with tender chicken thighs and egg• Interactive, hands-on recipes for festive gatherings: Chicken Hot Pot with Ponzu perfect for a winter&’s night, can&’t stop Gyoza with Crispy Wings, and make-your-own hand rolls for a Temaki Party• And of course, dessert: the iconic Simple Strawberry Shortcake, irresistible Matcha Snacking Cake, and delightful Citrus Mochi DoughnutsWhether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.
Make it Last: Sustainably and Affordably Preserving What We Love (Diy Ser.)
by Raleigh BriggsMake It Last: Prolonging and Preserving What We Love bridges the gap between life in a disposable culture and the basic skills needed to save money and live more sustainably.<P><P> This book teaches you how to extend the lives of the things you love by repairing clothing, preserving home-grown food, and even repairing your kitchen sink. Raleigh Briggs takes her longtime commitment to community building through the DIY movement and shares her valuable experience with the reader through a conversational tone in her hand drawn and illustrated guide.
Make it Lighter: Healthier Versions of Your Favourite Recipes
by Angela NilsenTurn your favourite dishes into guilt-free treats!From BBC Good Food contributor Angela Nilsen, this book will teach you how to cook healthy yet satisfying dishes swapping fatty ingredients for lighter ones. With a wide range of recipes, this book can suit everyone; choose from reduced-fat Thai green curry, lamb and vegetable pie, New York cheesecake, and even mayonnaise-based brownies!Learn how to take extra calories away along with guilt, and treat your tastebuds with these light, indulgent delicacies every day.
Make it Lighter: Healthier Versions of Your Favourite Recipes
by Angela NilsenTurn your favourite dishes into guilt-free treats!From BBC Good Food contributor Angela Nilsen, this book will teach you how to cook healthy yet satisfying dishes swapping fatty ingredients for lighter ones. With a wide range of recipes, this book can suit everyone; choose from reduced-fat Thai green curry, lamb and vegetable pie, New York cheesecake, and even mayonnaise-based brownies!Learn how to take extra calories away along with guilt, and treat your tastebuds with these light, indulgent delicacies every day.
Make It Messy: My Perfectly Imperfect Life
by Veronica Chambers Marcus SamuelssonIn this inspirational autobiography, world-famous chef Marcus Samuelsson tells his extraordinary story and encourages young people to embrace their mistakes and follow their dreams. Based on his highly praised adult memoir, Yes, Chef, this young adult edition includes an 8-page black-and-white family photo insert.Marcus Samuelsson's life and his journey to the top of the food world have been anything but typical. Orphaned in Ethiopia, he was adopted by a loving couple in Sweden, where his new grandmother taught him to cook and inspired in him a lifelong passion for food. In time, that passion would lead him to train and cook in some of the finest, most demanding kitchens in Europe.Samuelsson's talent and ambition eventually led him to fulfill his dream of opening his own restaurant in New York City: Red Rooster Harlem, a highly acclaimed, multicultural dining room, where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. A place where anyone can feel at home."'Step up to the challenge; don't avoid it. Win or lose, take the shot.' Samuelsson neatly serves up inspiration and food for thought."--Kirkus Reviews"The perfect book for teen foodies and a great choice for others, thanks to its . . . compelling story . . . and sound advice."--VOYA"A delightful read. . . .Samuelsson effectively connects his love of food to his personal journey."--School Library JournalFrom the Hardcover edition.
Make It Paleo: Ii
by Bill StaleyTransitioning from conventional foods to a grain-free Paleo lifestyle can be a daunting proposition to most people. Hayley Mason and Bill Staley, authors of The Food Lovers Primal Palate, show you how easy it is to take any dish and Make it Paleo! Adapted from Chinese, French, Mexican and classic American meals, the over 200 mouthwatering recipes are each accompanied by vibrant photos and thoughtful notes to ensure you recreate each dish with ease.Beyond its wealth of recipes, Make it Paleo describes fundamental cooking techniques, includes tips for selecting the best ingredients, and chronicles a variety of menus for holidays and special occasions. Hayley and Bill demonstrate how to make cooking gourmet Paleo meals a carefree affair for everyone, from a kitchen rookie to a seasoned chef. Make it Paleo is filled with meals that all lovers of great food will enjoy, whether they follow a grain-free lifestyle or not.
Make It Paleo Ii
by Hayley MasonMuch like the original Make it Paleo, this new cookbook continues the theme of transforming popular recipes into Paleo-friendly dishes. Readers will also delight in discovering recipes that are purely from the culinary imaginations of the trio. Hayley and Bill, widely known for their exquisite food photography, have created a feast for the senses as they guide their readers through various cuisines of the world. Make it Paleo II is a true culinary journey that includes a multitude of inventive entrees, elegant side dishes, and (of course) decadent desserts. Recipes include: Lemon Blueberry Waffles Apple Streusel Muffins Thai Fried Chicken with Tangy Mango Sauce Lamb Barbacoa Tacos Ramen with Chashu and Marinated Eggs Roasted Chicken with Aromatic Spices Lobster Fettuccine Alfredo Stuffed Acorn Squash Caramelized Fennel with Sweet Potato Puree Dark Chocolate, Olive Oil, and Sea Salt Ice Cream Luscious Lemon Cupcakes As always, Hayley and Bill strive to make cooking fun and inspiring for anyone following a Paleo diet, whether they are new to this way of eating or not. Make it Paleo II is exactly that: fun and inspiring, with recipes that will excite you about grain-free cooking and leave you feeling satisfied long after the meal is over
Make it Spicy: More Than 50 Recipes That Pack a Punch
by Amy MachnakThe James Beard Award-winning author teaches you how to cook &“meals that are both bursting with heat and utterly delectable&” (Cool Things). Spicy food lovers will enjoy this tantalizing collection of over 50 recipes, ranging in heat levels from mild to fiery. You&’ll find all your favorites—like red chile enchiladas, baby back ribs, jerk chicken, and jalapeño mac &’n&’ cheese—plus sauces and salsas for creating a delicious meal anytime, a guide to chiles, and suggestions for tempering the heat level to your liking. Dig into cuisine from around the world like Sesame Noodles with Peanuts & Thai Chilies, Shakshouka, Wasabi Scallops, Spicy Seafood & Sausage Gumbo, Quesadillas with Poblano Chilies, Crispy Chicken with Hunan-Style Spices, and Rack of Lamb with Harissa Crust. &“For the true firebreathers out there, this could be an indispensable cookbook, especially if you&’re tired of just pouring Sriracha over everything.&”—Refined Guy
Make It Vegan
by Ashley HankinsAll your favorite recipes, but made vegan! In her new book, Make it Vegan: From Quick & Easy to Deep Fried & Delicious, Ashley Hankins shows you how to make mouthwatering plant-based versions of many favorite comfort foods that traditionally feature meat, eggs, and/or cheese. Her recipes use simple, easy-to-find ingredients and a range of creative meat, egg, and dairy substitutes so you never have to sacrifice on the flavors and textures you know and love. The recipes in Make It Vegan closely mimics the familiar tastes of their non-vegan counterparts, but these meatless meals are packed with all of the benefits that come from a plant-based diet. Ashley features 75 recipes that are infused with flavors from her life experiences, including Mexican-inspired dishes and down-home Louisiana indulgences. Think savory chick’n and biscuit sandwiches with Sriracha maple syrup for breakfast, saucy pulled “pork” sliders piled high with crispy onion strings for lunch, and decadent spaghetti Bolognese for dinner. Each foolproof recipe will transport you to vegan food heaven! Make It Vegan has something for everyone; even kids and meat-eaters are sure to find new favorites among these dishes. Sample Recipes Include: Cheddar-Jalapeno Biscuits & Chorizo Gravy Monte Cristo French Toast Nachos Al Pastor BBQ Chick’n Salad Hearty Hamburger Soup Meatball Banh Mi Pesto Linguine with Seared “Scallops” Beefy Skillet Cobbler Chili Verde Enchiladas
Make Lemonade
by Virginia Euwer WolffLaVaughn needed a part-time job. Something she could do after school to help earn money for college. Jolly needed a babysitter. Someone she could trust with two kids while she worked the evening shift. It didn't matter that LaVaughn was fourteen-years-old-only three years younger than Jolly. It didn't matter that Jolly didn't have a husband-or a mom and dad. Because LaVaughn gives Jolly and her two babies more love and understanding than should be possible for a fourteen-year-old. Because if she doesn't, no one else will. LeVaughn describes the difficulties and triumphs of a teen mom raising two babies with insufficient money and support, and what it takes to survive and attempt to break the cycle of poverty.
Make Mead Like a Viking
by Jereme ZimmermanA complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations--no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described "Appalachian Yeti Viking" Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead--arguably the world's oldest fermented alcoholic beverage--can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t'ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: * The importance of local and unpasteurized honey for both flavor and health benefits; * Why modern homebrewing practices, materials, and chemicals work but aren't necessary; * How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; * Hops' recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; * The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; * Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you've been intimidated by modern homebrewing's cost or seeming complexity in the past--and its focus on the use of unnatural chemicals--or are boldly looking to expand your current brewing and fermentation practices, Zimmerman's welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but--like Odin's ever-seeking eye--focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
Make Mine a Martini
by Kay Plunkett-HoggeIn the temperamental foodie world we live in, few things can withstand the trends like the martini! According to the spirited author of Make Mine a Martini, cocktail parties are enjoying a splashy resurgence in the 21st century. The perfect party host, Kay Plunkett-Hogge has provided a most entertaining and informative guide for readers seeking to host their own cocktail parties, mix their own favorite drinks, and prepare easy but delicious appetizers to impress their friends and family. Make Mine a Martini, filled with 130 recipes for fabulous cocktails and hors d'oeuvres, offers great advice for first-time hosts as well as brilliant innovations for experienced party-throwers looking to jazz up their saucy soirees.-90 step-by-step cocktail recipes with lots of American and international flair-Secrets to perfecting the classics, from flawless gimlets and Gibsons to newfangled Manhattans and Bloody Marys-40 recipes for quick and easy appetizers that are fun to make, elegant to serve, and delicious to eat-Practical guidance for setting up the home bar, essential tools and mixers, and party planning-Non-alcoholic options for the unindulging types
Make Mine a Martini: 130 Cocktails & Canapés for Fabulous Parties
by Kay Plunkett-Hogge'Martini is made with gin. A Vodka Martini is made with vodka. Apple Martinis are an abomination. That is all.' - Kay Plunkett-HoggeFrom just a few friends for drinks and snacks in the kitchen to a sophisticated soirée for everyone you know, Kay Plunkett-Hogge draws upon her background in the worlds of film and fashion and her youth in Mad Men-era Bangkok to create the ultimate guide to making your evening as easy as ABC. Kay's approach to throwing a party is to keep it simple (yet stylish), plan ahead and, above all, enjoy it.The 80 cocktail recipes are organised by base spirit, with chapters on Gin, Vodka, Rum etc, and the 40 canapé recipes are grouped into Vegetarian, Fish & Seafood and Meat.As Kay writes in the book's introduction: 'Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone's face. It's the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.
Make Mine a Martini
by Kay Plunkett-HoggeFrom just a few friends for drinks and snacks in the kitchen to a sophisticated soirée for everyone you know, Kay Plunkett-Hogge draws upon her background in the worlds of film and fashion and her youth in Mad Men-era Bangkok to create the ultimate guide to making your evening as easy as ABC. Kay's approach to throwing a party is to keep it simple (yet stylish), plan ahead and, above all, enjoy it. The 80 cocktail recipes are organised by base spirit, with chapters on Gin, Vodka, Rum etc, and the 40 canapé recipes are grouped into Vegetarian, Fish & Seafood and Meat. As Kay writes in the book's introduction: 'Just the sound of ice being shaken, preferably to a rhythm all of its own, is enough to bring a smile to anyone's face. It's the promise of sweet relief, of good times, good friends and good conversation. Just make mine a Martini.'
Make Some Beer
by Erica Shea Stephen ValandGLOBALLY INSPIRED RECIPES TO BREW AT HOME With the creativity behind today's craft-beer revolution reaching all-time heights, both new and experienced brewers are looking to expand their palates. Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world's most innovative and storied breweries and returned with thirty-three stovetop-ready recipes for silky stouts, citrusy IPAs, and robust porters, along with stories inspired by the global community of small-batch brewers. Now Erica and Stephen bring the taste of world-class beer into your kitchen (no matter how small it is). They share a German-style Smoked Wheat, an aromatic Single Hop IPA inspired by The Kernel in London's Maltby Street Market, as well as recipes straight from the brewmasters, including an imperial stout from Evil Twin, Ranger Creek's Mesquite Smoked Porter, and a Chocolate Stout from Steve Hindy, the founder of Brooklyn Brewery. Since beer is best with food, Erica and Stephen have also included recipes for a Farmhouse Ale Risotto, Spent Grain No-Rise Pizza Dough, Shandy Ice Pops, IPA Hummus, and more. With tips and introductory techniques to get you started brewing if you're a first-timer, you'll have world-class, small-batch beer ready to drink in no time.
Make Space: A Minimalist's Guide to the Good and the Extraordinary
by Regina WongWe simply have too much stuff in our lives. Burdened by our heavy consumerist culture to continually own and consume without purpose, we lose ourselves to debt, dissatisfaction, and despair. If having more, doing more, and being more does not allow us to live abundantly, what can?Minimalism can make all the difference. A minimalist life removes non-essentials and clutter—whether it’s physical clutter in your home or a cluttered mental state that holds you back from your goals— and makes space for only the most important things that truly add value and joy. Make Space offers you the tools to achieve this transformative mindset shift by marrying minimalist philosophy and principles with practical tips, activities, and action points that will unlock truly simple living. Among others, learn how to:•Avoid “Stuffocation” by reducing unnecessary possessions•Declutter your home to create an ideal living space•Design and efficiently maximize minimalist budgets•Clear the mind of negative distractions and be intentional•Avoid emotional drains to be empoweredThe art of minimalism requires intentionally purging, building, crafting, and curating the type of life you’ve always wished you lived. And when you’ve finally removed all forms of clutter, you’ll invite all things good and extraordinary into your most intimate spaces.
Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
by Jennifer ReeseWhen Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life--with the good news that you shouldn't try to make everything yourself--and how to get the most out of your time in the kitchen.
Make This Tonight: Recipes to Get Dinner on the Table: A Cookbook
by TastemadeDelicious meals just got easier with 100 all-new recipes inspired by global cuisines and created for the love of food, in the &“excellent&” (Publishers Weekly) first-ever cookbook from go-to online and streaming food destination Tastemade. Say hello to exciting, globally inspired meals that take away the stress of dinnertime. Make This Tonight is your starter kit for impressing your friends (and yourself) with explosively flavorful recipes—like Curry-Butter Roast Chicken, Sausage and Spinach-Stuffed Pasta Shells, Whole Roasted Za&’atar Cauliflower with Tahini Sauce, and Seared Ahi Tuna Sandwiches with Wasabi-Ginger Mayo, as well as desserts like Coffee Crème Brûlée and Vegan Chocolate Cake. These recipes are as simple to learn as they are beautiful to behold. Whether it&’s a quick weeknight meal or an all-out weekend affair, the 100 recipes in Make This Tonight—just like the ones on the hit show—are high on wow factor and low on effort, because Tastemade is here to tell you that delicious food is an attainable goal every single day of the week. Inspired by Tastemade&’s global community of tastemakers, these recipes will cultivate your culinary curiosity for life.
Make Weight Loss Last: 10 Solutions That Nourish Body, Mind, and Soul
by Deborah Kesten Larry ScherwitzThe authors give you the re-visioning and understanding you need to redefine the role of food and eating in your life, so you can lose weight and keep it off.
Make your own bacon and ham and other salted, smoked and cured meats
by Paul PeacockThis book describes the various ways you can cure and preserve meats at home that are really tasty, safe to eat, and a whole lot healthier than equivalent shop-bought products. You and only you will have control of what goes into your meat, and of how salty it will be.Based on traditional recipes, it is a practical guide to curing all sorts of meat, from bacon and ham through to making your own salamis, pâtés, confits and galantines. It also includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs, and sandwich meats of various types, including corned beef. Whether you just want to make your own bacon 'as it used to be', or broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats, this book gives you simple, step-by-step instructions for them all. By showing you how to be safe in the curing world it also enables you to experiment for yourself.
Make your own bacon and ham and other salted, smoked and cured meats
by Paul PeacockThis book describes the various ways you can cure and preserve meats at home that are really tasty, safe to eat, and a whole lot healthier than equivalent shop-bought products. You and only you will have control of what goes into your meat, and of how salty it will be.Based on traditional recipes, it is a practical guide to curing all sorts of meat, from bacon and ham through to making your own salamis, pâtés, confits and galantines. It also includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs, and sandwich meats of various types, including corned beef. Whether you just want to make your own bacon 'as it used to be', or broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats, this book gives you simple, step-by-step instructions for them all. By showing you how to be safe in the curing world it also enables you to experiment for yourself.
Make Your Own Beer: A Guide to All Things Beer & How to Brew it Yourself (Make Your Own Ser.)
by John ShepherdA lively introduction to the world of home brewing and a how-to guide that combines theory with best practices—from a former award–winning craft brewer.Make Your Own Beer is an accessible and practical guide to home brewing, covering all aspects of the process, including equipment and the cost versus benefit of different types, beer styles and flavors, and an understanding of key, quality ingredients. Readers will gain the skills to brew a number of different styles of beers, taking satisfaction not only from the activity, but also from the end result.Not just a dry step-by-step manual, Make Your Own Beer is a lighthearted, engaging guide for readers interested in brewing their own beer, and those simply interested in learning about the process. Illustrated with 120 photographs beautifully documenting the process in full color.
Make Your Own Butter: Delicious recipes and flavourings for homemade butter
by Simon DawsonIf it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week.Split into four sections:· What you need to know· Making butter· Getting creative· RecipesMake Your Own Butter will· Whip you into a frenzy so you can't wait to start churning· Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products· Enthral with QI style buttery facts· Equip you with a life skill to be passed on to others
Make Your Own Butter: Delicious recipes and flavourings for homemade butter
by Simon DawsonIf it's fun, funky, jazzy and is to do with butter, it's in this book. From how to make butter at home, to where to use it, and if that raises your 'yeah, sure, I know about butter, pal' eyebrows, this book is going to surprise and delight you into next week.Split into four sections:· What you need to know· Making butter· Getting creative· RecipesMake Your Own Butter will· Whip you into a frenzy so you can't wait to start churning· Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products· Enthral with QI style buttery facts· Equip you with a life skill to be passed on to others