Better with Buttermilk: The Secret Ingredient in Old-Fashioned Cooking

Better with Buttermilk: The Secret Ingredient in Old-Fashioned Cooking

by Lee Edwards Benning, Lee Edwards Benning
     
 

Looking for the recipe for the very best chocolate cake? The fluffiest pancakes? The tenderest biscuits? The most subtle salad dressing? The simplest marinade? The creamiest fudge? Enjoy the foods you love made better - and better for you - with buttermilk! Here they are - plus hundreds more - all made lower in fat and calories and higher in vitamins and minerals… See more details below

Overview

Looking for the recipe for the very best chocolate cake? The fluffiest pancakes? The tenderest biscuits? The most subtle salad dressing? The simplest marinade? The creamiest fudge? Enjoy the foods you love made better - and better for you - with buttermilk! Here they are - plus hundreds more - all made lower in fat and calories and higher in vitamins and minerals thanks to buttermilk, the easily digestible, heart-healthy secret ingredient known to good cooks everywhere. This splendid milk product found in the dairy case of every supermarket in America (but usually overlooked) has all the goodness of milk without the fat: there is no butter in buttermilk. Eight out of ten blue ribbon winners in the baked goods category at state fairs contain buttermilk, proof positive of its sterling baking quality. Even if you don't drink buttermilk yourself (neither does the author, although her husband does, and has every single day of his life), you'll discover, as Lee Benning did, that buttermilk is a cook's best friend and secret weapon. Benning offers nearly three hundred recipes for pies, cakes, quick breads, pancakes, doughnuts, waffles, muffins, biscuits, rolls, and breads, as well as soups, salads, main dishes, vegetables, and desserts. All the recipes are easy to follow, written by a professional home economist.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Benning, who admits to "a shudder at the very notion of drinking buttermilk," is an avowed fan of its use in cooking because of its low cholesterol and fat content. An often misunderstood member of the dairy family, buttermilk is what's left after the butter has been churned from cream. Benning (Oh, Fudge!) promotes buttermilk's nutritional value and versatility and advocates using a butter stretcher she invented (made with gelatin, dried buttermilk, vegetable oil and butter) to reduce fat and cholesterol in baking. Nevertheless, many recipes call for lard, cream or eggs. Ideally, readers should forget calorie counting and simply enjoy the results of the easy-to-follow recipes. Buttermilk is a mainstay for bakers as it tenderizes baked goods, and nearly half the chapters deal with cakes, pies, muffins, doughnuts, biscuits, breads, etc., from Buttermilk Pound Cake to Peaches and Cream Pie and Pepper Corn Bread. It's also a featured ingredient in salad dressings (Buttermilk Herb Dressing), soups (Creamlesss Cream of Tomato Soup; Shrimp Bisque) and vegetable dishes (Savory Corn Bake; Rice and Chile Pepper Casserole). A crash course in dairy history includes such tidbits as buttermilk's use as a silver polish and freckle remover. (June)

Product Details

ISBN-13:
9780805031188
Publisher:
Holt, Henry & Company, Inc.
Publication date:
06/28/1996
Edition description:
REV
Pages:
270
Product dimensions:
7.86(w) x 9.65(h) x 1.04(d)

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