Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series) Hardcover – April 2, 2013

Easy to read and use. Great ideas

My daughter and I had been talking about flavored butters for awhile and I finally decided to look for recipe book. The price was right on this so I immediately bought it. We've tried about 10 of the recipes so far and have liked them all. The hardest part is deciding what to use each butter on. Honestly, once you find good pairs you'll wonder why you were using plain butter all this time. Olive butter on warm pita bread. Salted caramel butter with pecans on a croissant. Smoked butter (yum!) on a baguette. Miso and scallion butter on slice of sourdough. You could probably come up with similar recipes on your own, but this book is a really good way to start.

I am enjoying using this book to flavor homemade butter. Putting herbs in butter makes a great compound butter which is good to use on steamed veggies. In one batch, I mixed in a good Irish mustard and a touch of horseradish. The flavors intensify if you put the butters in the fridge instead of using the butter keepers.

not surprises , as expected

A great book if you are just getting started and need help creating already tried and true flavored butters. It's more of a recipe book than a how to with methods of doing your own flavors. There is a small section on add-ins, but not enough background for an advanced cook wanting to develop creative flavors.

This is a good book on butter. Nearly a year later and I am still working my way through all the ideas and offerings. A great kitchen stable for a home butter maker.

I love the variety of recipes in this book, however you can honestly find a lot of these same recipes on Pinterest or with a Google search. I just love to have a book on hand.

This hard cover 96 page book is a jewel. So many recipes for savory and sweet butters. Even a recipe for whipped chocolate butter. I appreciate the pictures throughout this book. Just a few of the recipes: Shallot-herb, Sage Brown, Orange-honey, Very berry, Apricot-almond, Dill,lemon & garlic, Rosemary-Roasted garlic, Radish butter. Most ingredients I have in my kitchen. Highly recommended.

After reading the reviews I felt that this book would be wonderful. I am disappointed. I had bought a Kilner butter churner and this was to be part of the gift. It is very US and talks of stick of butter which is not how our butter comes. The recipes are basically taking soft butter and adding various herbs or, for example,Brandy soaked dried cranberries. To be honest I feel I've wasted my money.

OK