""The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter.""
""Cultured butter, which is butter made by either allowing the cream to naturally ferment before turning it into butter, or by adding lactic acid, is really delicious and good on bread. But I love using it in the book in baked goods, where the flavors of the butter really shine through, like for shortbread.""
Anna Stockwell's 'The Butter Book' celebrates butter as a key ingredient in cooking and baking. The book features 112 pages of recipes and information on butter types, storage, and usage. Stockwell emphasizes the importance of butter in creating textures and flavors, particularly in French cuisine. The book includes a recipe for homemade butter and various flavored compound butters, showcasing the versatility of this ingredient in both savory and sweet dishes.
Read at Los Angeles Times
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