Until I read this delightful book, I'd forgotten just how easy and cost-effective making one's own butter could be. Actually, Jacob Palmar's recipe is even easier than the tools & instructions I used long ago.
When is butter not butter? When the author magically creates new concoctions with a variety of products and spices: shallots flavored butter, goat cheese flavored butter, lemon juice zest butter, onion flavored butter, etc.
Palmar even offers recipes to make your own peanut butter (creamy and crunchy) and cashew flavored butter. If you've been in specialty stores lately, you may have experienced the same sticker shock that I did when looking at cashew butter.
There were two problems with this amazing ebook. Often, it was not clear how long the recipe would last in the refrigerator, or wherever. I scratched my head when reading the almond flavored butter. It says to leave it in the refrigerator for 6 weeks; I presume to "cure." Then it states that if "oils and syrup are added, this will last for 1 - 2 weeks." How long will the almond butter last if no oil and/or syrup are used?
In many instances, it would be most helpful to tell the reader just where the new butter would best be used. For example, just where would pumpkin flavored butter best be utilized?
In some instances, Palmar did indicate how to use the recipe. For example, he tells us that walnut flavored butter "is best for waffles and pancakes."
In summary, this is a nifty ebook with simple recipes for those wildly-expensive luxuries found in stores. This is a new treasure for my kitchen.