Pim Techamuanvivit has been making butter for VIPs at Manresa for a few years. The restaurant’s butter has been called "the best butter in the United States" and Pim will share her secrets for making a finely-crafted, artisanal butter with her students at Love Apple Farms. On the roster as well: creme fraiche, fromage blanc, mascarpone, and compound butters (for both sweet and savory cooking). Pim is the author of The Foodie Handbook: the (almost) definitive guide to gastronomy (Chronicle Books 2009). Her popular blog, Chez Pim, sets forth her globetrotting adventures – and misadventures – in the world of all things edible, from her own kitchen in Northern California, to the vibrant street-side fares in Asia, and the refined world of Three Michelin Star restaurants in Europe.
