Lucy Vaserfirer 
Flavored Butters [EPUB ebook] 
How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces

Lucy Vaserfirer’s Flavored Butters offers 50 recipes and techniques for delectable homemade flavored butters, covering both sweet and savory applications.
Flavored butters, also called compound butters, have
a multitude of uses . They make a plain baguette or artisan loaf
come alive with flavor ; they
complement a hearty breakfast muffin or delicate scone; they serve as
quick-fix sauces for a piece of fish, meat, or a bowl of pasta; and they
brighten an artichoke or a serving of green beans in surprising ways. We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens as well.
The recipes are
amazingly quick to execute in the kitchen and
transformative in the flavor they impart , and each recipe has
advice about what the butter is best used on . Enhance your meals with:

• Shallot-Herb Butter


• Rosemary–Roasted Garlic Butter


• Mint Butter


• Caramelized Onion Butter


• Chipotle Butter


• Kimchi Butter


• Orange-Honey Butter


• Salted Caramel Butter


• Rose-Berry Butter


• Hazelnut Praline Butter


• And many more

In addition to the recipes, there are plenty of
photographs to illustrate , and ample
tips and tricks , like the perfect temperature at which to serve the butters, how to serve, and the tools needed for making stunning presentations with flavored butters.
Add alluring flavors to your everyday meals with these delightful homemade butters.

Giới thiệu về tác giả

Chef, culinary educator, and food writer Lucy Vaserfirer is the author of Seared to Perfection, Marinades, Flavored Butters, Not Your Mother’s Cast Iron Skillet Cookbook, and The Ultimate Pasta Machine Cookbook. She is the creator, writer, and photographer of the blog Hungry Cravings, an online resource that demystifies complex cooking and baking techniques and offers delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington,  and at Mount Hood Community College in Gresham, Oregon, and she has taught both home cooks and professional chefs and bakers for many years. She holds Le Cordon Bleu associate degrees both in culinary arts and in patisserie & baking. She lives in Vancouver, Washington.