Once used in medicines and ointments, butter is now a luxurious component in all of our favorite foods—an essential ingredient in desserts, a base for creamy sauces, and a simple spread for breads and pastries. In FLAVORED BUTTERS, food writer Offerico Maoz explores the history and culinary possibilities of this age-old dairy product, presenting more than 65 mouth-watering recipes for flavored butters and sauces, including instructions for making butter by hand. Rebounding from a bad rep in the 1980s, butter is making a comeback as recent studies confirm its health virtues over trans-fatty substitutes like margarine, shortening, and cooking sprays. Complete with recipes for low-calorie and nondairy butters, FLAVORED BUTTERS provides a fresh repertoire of sumptuous spreads so you can indulge away in this delicious, no-longer-guilty pleasure.A full-color tribute to butter, with more than 65 recipes for homemade flavored butters and sauces.Features savory, spicy, and sweet buttery delights, such as Parmesan-Bacon Butter, Chipotle Pepper Butter Sauce, and Cinnamon-Honey Butter, along with low-calorie or nondairy alternatives like Avocado Butter.According to the Harvard School of Public Health, butter is healthier than synthetic fats like margarine, which contain trans fats and are known to increase cholesterol levels. Butter is low carb and can be a source of “good fats,” which are an important part of a healthy diet (when consumed in moderation).
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Book Description
Editorial Reviews
From the Publisher
*Features savory, spicy, and sweet buttery delights, such as Parmesan-Bacon Butter, Chipotle Pepper Butter Sauce, and Cinnamon-Honey Butter, along with low-calorie or nondairy alternatives like Avocado Butter.
About the Author
OFFERICO MAOZ is a writer, food stylist, and consultant for gourmet magazines. He is a graduate of Tadmor, Israel’s leading school of hotel, restaurant, and culinary arts. He has also been executive chef in leading Israeli restaurants, such as the Olive Leaf, as well as international venues, such as the Sugar Club in London. He lives in Tel-Aviv, Israel.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Butters Abound!,
By Nik "Nik C." (Brooklyn, N.Y. USA) - See all my reviews
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This review is from: Flavored Butters: Nuts, Dairy, Herbs, Fruit (Paperback)
If you are a novice like myself and are just learning how to prepare different foods and flavors, this book is a great book. Having no experience with food at all, besides the eating of it, this book has a great many ideas of how to prepare flavored butters for many a various occasions. The butters are fun, festive; the few pictures are bright and look oh so good. This is a great place to start on recipes for dinners, cocktail parties, etc. There are butters made with nuts (hazelnut, almonds, peanut); seafood; chocolate and spices such as basil, tarragon, chives and many more.
I give it a four star because it is a near complete book. I was a bit bummed to see that there were no butters made with fruit. I guess that calls for another book or some experimentation on my part (ew! did I just say that :P .... Anyhow, Enjoy.
5.0 out of 5 stars
Scrumptious Butters !My Best Friend in the Kitchen !,
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This review is from: Flavored Butters: Nuts, Dairy, Herbs, Fruit (Paperback)
This is the very best recipe book I have ever purchased, and I have hundreds of them ! It is short sweet [no pun intended] and to the point with beautiful photos and simple and flavorful recipes for compounded butters . A lot of thought went into this little book. The author is a very knowledgeable chef. Knows his ingredients and the ones that work best together.
I believe a "must have" in everyone's kitchen.
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First Sentence:
This recipe uses a French cooking method called confit, in which the food is covered with a layer of fat and simmered over very low heat until cooked through. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
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Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
This recipe uses a French cooking method called confit, in which the food is covered with a layer of fat and simmered over very low heat until cooked through. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Serving Suggestions New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
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