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WRAP COMPLETES THE GIFT
Overall rating: 4.75 / 5 from 8 reviews.
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"I won’t lie, this was a random purchase my spouse decided on because I freakin love butter! Was bought in store, wrapped in cellophane, unable to see its contents. Honestly the book photos and dust/book jacket alone are enough to make it worth it, but the content in the book and knowledge I have learned about my most treasured culinary delicacy pushed it far above what I could ever imagine!"
"Short but very informative. The photos are beautiful and I will definitely be trying some of the recipes, especially the Pommes Anna and the scallops with beurre blanc. We get a bit of history about butter, techniques for making clarified butter and ghee, and shown different ways to present butter. Thank you to NetGalley and Chronicle Books for the eARC."
"Short but very informative. The photos are beautiful and I will definitely be trying some of the recipes, especially the Pommes Anna and the scallops with beurre blanc. We get a bit of history about butter, techniques for making clarified butter and ghee, and shown different ways to present butter. Thank you to NetGalley and Chronicle Books for the eARC."
"“Sometimes the smallest ingredient is doing the most work. ” The Butter Book reads like a love letter to the ingredient that quietly carries so much of the kitchen. It moves easily between history, technique, and recipe, but what lingers is the reminder that butter is often the difference between something good and something memorable. There’s a certain pleasure in revisiting the basics; browning, whisking, spreading and realizing how much transformation can come from something so familiar. The tone is light but reverent, inviting you to slow down and notice the way butter softens, melts, and brings everything together. Anna Stockwell’s book is the kind that makes you reach for a second pat without overthinking it."
"'Sometimes the smallest ingredient is doing the most work. ' The Butter Book reads like a love letter to the ingredient that quietly carries so much of the kitchen. It moves easily between history, technique, and recipe, but what lingers is the reminder that butter is often the difference between something good and something memorable. There's a certain pleasure in revisiting the basics; browning, whisking, spreading and realizing how much transformation can come from something so familiar. The tone is light but reverent, inviting you to slow down and notice the way butter softens, melts, and brings everything together. Anna Stockwell's book is the kind that makes you reach for a second pat without overthinking it."
"“Welcome to the new golden age of butter! It’s a delicious time to be alive. ” I learned many new things and am somehow an even bigger fan of butter than I was before reading this. More Butter All The Time. Though its implied goal is to share the love of dairy, this book has a few recommendations for non-dairy replacements as well. Fun historical facts I learned from The Butter Book: - The French giveth, and the French taketh away: Napoleon III provided the impetus for the (horrific, false) butter substitute that is margarine - Is it really better in Europe? Maybe! European butter has a minimum of 82% fat versus American butter. 's 80% I give it a 4. 5 on cow diet facts, but that’s just a footnote of the work, so I'll keep my technicalities to myself. Justine Doiron Butter Board mention! Yak's milk origin story! Irish bog butter lore! IOWA STATE FAIR BUTTER COW MENTION (Est. 1911)! BRB time to learn how to make beurre blanc!! Thank you to Chronicle Books, Anna Stockwell, and NetGalley for the ARC!"
"'Welcome to the new golden age of butter! It's a delicious time to be alive. ' I learned many new things and am somehow an even bigger fan of butter than I was before reading this. More Butter All The Time. Though its implied goal is to share the love of dairy, this book has a few recommendations for non-dairy replacements as well. Fun historical facts I learned from The Butter Book: - The French giveth, and the French taketh away: Napoleon III provided the impetus for the (horrific, false) butter substitute that is margarine - Is it really better in Europe? Maybe! European butter has a minimum of 82% fat versus American butter. 's 80% I give it a 4. 5 on cow diet facts, but that's just a footnote of the work, so I'll keep my technicalities to myself. Justine Doiron Butter Board mention! Yak's milk origin story! Irish bog butter lore! IOWA STATE FAIR BUTTER COW MENTION (Est. 1911)! BRB time to learn how to make beurre blanc!! Thank you to Chronicle Books, Anna Stockwell, and NetGalley for the ARC!"
"Loved it."
