Great Big Butter Cookbook: Because Everything Is Better with Butter

Overview

When America needed a phrase to mean “It’s as good as it gets,” it’s no surprise that the winner was “It’s like butter!” There are many foods that aspire to be as rich, decadent, and versatile as butter is in the kitchen, but any chef worth his salt knows there is nothing like the real thing. Everything is unquestionably better when made with butter, and The Great Big Butter Cookbook celebrates butter in every form, from flavored spreads to baked goods, to sauces, to main courses. This comprehensive, ...

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Overview

When America needed a phrase to mean “It’s as good as it gets,” it’s no surprise that the winner was “It’s like butter!” There are many foods that aspire to be as rich, decadent, and versatile as butter is in the kitchen, but any chef worth his salt knows there is nothing like the real thing. Everything is unquestionably better when made with butter, and The Great Big Butter Cookbook celebrates butter in every form, from flavored spreads to baked goods, to sauces, to main courses. This comprehensive, no-holds-barred look on the world’s favorite ingredient is full of history, factoids, and helpful hints for getting the most out of butter. With more than 300 classic recipes.

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Editorial Reviews

Publishers Weekly

This collection, focusing on a single ingredient and assembled by the Wisconsin Milk Marketing Board seeks to remind readers of the usefulness and versatility of butter in the kitchen. The book's prologue highlights the relative healthfulness (compared with margarine, anyway) of butter, despite its reputation for clogging arteries. That leads to a "Cooking with Butter" basics chapter that explains the differences between European, cultured and whipped butter styles, and suggestions for when to use salted or unsalted varieties. While one might assume that butter's culinary role is rooted in baking and sauces, recipes here run the gamut from appetizers like Camembert Almond Balls and Blue Cheese Walnut Wafer to a cream-free Mexican-Style Corn Soup and Florentine Game Hens, with plenty of pastry, cookies, cakes and pies in between. There are also several recipes for compound butters, like a wild mushroom and shallot butter meant to accompany a sautéed steak. The book's most inventive ideas belong to the Sauces, Spreads and Condiments chapter, with its wide array of spreadable, meltable and pourable butters in both savory and sweet flavors. Throughout, recipes are clearly written and easy to follow, and colorful photos bring out all the golden richness of this dairy product. Trans-fat free though it might be, butter is still fattening, making this a special occasion cookbook rather than an essential cookbook for the day-to-day. (Nov.)

Copyright 2007 Reed Business Information
Library Journal

The 300 recipes in this wide-ranging collection come from the files of the Wisconsin Milk Marketing Board-so it's not surprising that so many of them are made with cheese as well as butter. Some are far more buttery than others, but all include at least a couple of tablespoons. Many of the recipes are for comfort food, although there is a sprinkling of more sophisticated dishes from restaurant chefs. The dessert chapter is the biggest, but all courses of a meal are included, many of them shown in full-page color photos. For larger collections.


—Judith Sutton
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Product Details

  • ISBN-13: 9780762431694
  • Publisher: Running Press Book Publishers
  • Publication date: 10/22/2007
  • Pages: 512
  • Product dimensions: 7.50 (w) x 9.10 (h) x 1.50 (d)

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Sort by: Showing 1 Customer Reviews
  • Posted March 23, 2009

    Healthy Cookbook with Simple ingredients

    I really like this cookbook. It has easy to follow directions, nice pictures, and simple ingredients that I know I will find at my local grocery store. I made homemade soup last night and it was delicious!

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