http://www.cookingforengineers.com/ I have a friend whose husband is the house chef for Lord & Lady Ismay. For my wedding she gave me a first edition of The Gentle Art of Cookery, circa 1925. It pairs nicely with Eduard de Pomaine's French Cooking in Ten Minutes in that early cookbooks didn't actually have amounts. Or temperatures. It was basically "mix these things, then these things, then stir until this happens, then serve with burgundy." "European style butter" means kerrygold and it's yummy. But it's yummy on toast. There was a time we called it "finishing butter" but there was a time we called them "criminis" instead of "baby 'bellas" because God is dead. I find the same people insisting I buy unsalted butter are the ones who routinely use metal utensils in nonstick pans. It's like "have you... had unsalted butter on toast you fuckers? Why don't you just goddamn assume that everyone is using salted fucking butter and cut the goddamn salt?" That fleur de sel thing. Again, "finishing salt" and again, never intended for cooking. I mixed that. It was dope. Unfortunately the bit where Joe Bastianich absolutely lost his shit on that poor girl for 10 minutes about how truffle oil represents the worst in cooking didn't make air but when I asked him about it he went on for another ten minutes.what in gods name is this monstrosity - why "european style butter"? why "fleur de sel"?