Buttery, Neil (103 results)

Condition: As New. Unread book in perfect condition.

Condition: New.

Hardback. Condition: New. Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal boiled in either animal intestine or in a cloth. With the advent of pudding bowls and moulds the pudding assumed a myriad of identities. Neil Buttery traces the long history of pudding and its importance in British culture and language. He has tried and tested many recipes from across the centuries in his 'Pud Club' and shares his extensive knowledge and expertise.…

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardback. Condition: New. Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal boiled in either animal intestine or in a cloth. With the advent of pudding bowls and moulds the pudding assumed a myriad of identities. Neil Buttery traces the long history of pudding and its importance in British culture and language. He has tried and tested many recipes from across the centuries in his 'Pud Club' and shares his extensive knowledge and expertise.…

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Condition: new. Hardcover. Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal boiled in either animal intestine or in a cloth. With the advent of pudding bowls and moulds the pudding assumed a myriad of identities. Neil Buttery traces the long history of pudding and its importance in British culture and language. He has tried and tested many recipes from across the centuries in his Pud Club and shares his extensive knowledge and expertise. Since the pandemic, sales of puddings are up 20% overall: rice pudding sales are up by 45%; Yorkshire pudding by 80%. This book that explores puddings enduring popularity and why puddings remain the ultimate comfort food. Written by a chef, this is a thorough cultural history of the pudding in all its incarnations. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing.…

hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condition: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.

Hardcover. Condition: new. Hardcover. In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created. Everything has a history, but food history is special because it tells so much about our culture and society, our desires and our weaknesses, from the broad sweep of bread creating human civilisation to the invention of the wedding cake, the creation of the whisk, the purpose of the fish heads in a star-gazy pie, or the fact that mince pies used to be meaty. When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection as technology improves. This is not always the case. Sometimes things have to become simpler, sometimes knowledge is lost and skills forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are worth trying out (and mention a few that should perhaps be left in the past). The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers. AUTHOR: Dr Neil Buttery is a chef, restaurateur and food historian. His writing can be found on his long-running blog British Food: A History and heard on podcasts The British Food History Podcast and A is for Apple: an Encyclopaedia of Food & Drink. He regularly features in the media and has appeared on Radio Four's The Food Programme. He is the resident food historian on Channel 5's The Wonderful World of Cakes. He has won two awards from the Guild of Food Writers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: new.

Condition: New.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 112 pages. 8.00x5.00x7.64 inches. In Stock.

hardcover. Condition: New. **HARDBACK**.

Condition: New. 2024. Hardcover. . . . . .

Condition: New.

Hardcover. Condition: new. Hardcover. A Dark History of Sugar delves into our evolutionary history to explain why sugar is so loved, yet is the root cause of so many bad things. Europe's colonial past and Britain's Empire were founded and fuelled on sugar, as was the United States, the greatest superpower on the planet and they all relied upon slave labour to catalyse it. A Dark History of Sugar focusses upon the role of the slave trade in sugar production and looks beyond it to how the exploitation of the workers didn't end with emancipation. It reveals the sickly truth behind the detrimental impact of sugar's meteoric popularity on the environment and our health. Advertising companies peddle their sugar-laden wares to children with fun cartoon characters, but the reality is not so sweet. A Dark History of Sugar delves into our long relationship with this sweetest and most ancient of commodities. The book examines the impact of the sugar trade on the economies of Britain and the rest of the world, as well as its influence on health and cultural and social trends over the centuries. Renowned food historian Neil Buttery takes a look at some of the lesser-known elements of the history of sugar, delving into the murky and mysterious aspects of its phenomenal rise from the first cultivation of the sugar cane plant in Papua New Guinean in 8,000 BCE to becoming an integral part of the cultural fabric of life in Britain and the rest of the West at whatever cost. The dark history of sugar is one of exploitation: of slaves and workers, of the environment and of the consumer. Wars have been fought over it and it is responsible for what is potentially to be the planet's greatest health crisis. And yet we cannot get enough of it, for sugar and sweetness has cast its spell over us all; it is comfort and we reminisce fondly about the sweets, cakes, puddings and fizzy drinks of our childhoods with dewy-eyed nostalgia. To be sweet means to be good, to be innocent; in this book Neil Buttery argues that sugar is nothing of the sort. Indeed, it is guilty of some of the worst crimes against humanity and the planet. AUTHOR: Neil Buttery has been studying and writing about the history of British food for over a decade. He is also an experienced chef and restauranteur, recreating historical and traditional foods. This combination of academic study and practical cookery has led to appearances on Channel Four's Britain's Most Historic Towns and Radio Four's The Food Programme. Most recently be became resident food historian in Channel 5's The Wonderful World of Cakes. His research and writing on the subject can be read on his long-running blogs British Food: A History and Neil Cooks Grigson and heard on his British Food: A History Podcast. 50 b/w illustrations Delves into our evolutionary history to explain why sugar is so loved, yet is the root cause of so many bad things. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.