The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma's Big Bottom Market
by Michael Volpatt
Running Press Adult | April 2019 | eISBN: 978-0-7624-6531-6 | ePUB | 161 mb
https://www.amazon.com/Big-Bottom-Biscuit-Specialty-Biscuits/dp/0762465301

In the heart of wine country, Big Bottom Market has perfected and elevated the humble biscuit with a decidedly California twist.
The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma's Big Bottom Market brings the experience of dining at the market to everyone who can't make it to Sonoma. In 2016, the Big Bottom Market biscuit mix and honey was heralded as one of Oprah's Favorite Things- and with good reason! Volpatt's passion for this simple food showcases its versatility in easy to prepare, accessible recipes.

Try any of the following:
- Egg in a Biscuit: the classic!
- Sea Biscuit: with smoked salmon, creme fraiche, pickled onions, and capers
- Sweet biscuits like Chocolate Bacon and Apple Pie

Volpatt's charming recipes will delight all tastes. The cookbook also includes butters, jams, and spreads, as well as savory embellishments. The voice is accessible and light, and this will appeal to Californians, Southerners, Yankees, and just about anyone who can't resist a piping-hot biscuit.

About the Author
Michael Volpatt has worked in PR for tech companies and startups, but his true passion is cooking. Since opening the Big Bottom Market in Guerneville, CA in 2011, he has worked tirelessly to expand their reach, selling Big Bottom Biscuits in other shops and restaurants across the country. This is the first book for Big Bottom Market, which is a popular tourist destination in Sonoma County. Michael lives in Guerneville, CA.


CONTENTS
COVER
TITLE PAGE
COPYRIGHT
DEDICATION
INTRODUCTION
SPECIALTY BISCUITS
BUTTERS, JAMS, SPREADS, AND MORE
SAVORY EMBELLISHMENTS
THE LEFTOVER BISCUIT
ACKNOWLEDGMENTS
A NOTE ON THE PHOTOGRAPHY
INDEX