Goat's milk butter! I make my own butter, because I love the taste and I love to add in crunchy fleur de sel. But I never thought of making goat's milk butter---and I think it is a wonderful idea.
From the very first few pages of this new cookbook, I was inspired. The photography just reeled me in. On page 11 there was a shot of butter that had been made in a classic French mold, making me want to run to find one. Page 16, there was a picture of how to "roll" butter. Page 45, a photograph so beguiling I could taste the page: caviar butter on a bagel. And the photo on page 63 of green-tea sesame butter was so beautiful I could smell the page. This is the first time I have reviewed the photography in a cookbook, but I am so impressed by the styling and thoughtfulness of the photos done by the author of the book. Not only is she superb at creating intriguing recipes, but she is superb as a food photographer.
Lucy Vaserfirer created this little cookbook gem. Within the 90 or so pages you will find a wealth of inspiration. Take for instance, the port butter recipe. What a great way to charm someone on Valentine's day. Her picture is of a juicy steak with a heart shaped portion of ruby-colored port butter melting on the top. And because I recently posted a recipe on my blog about making maple flavored homemade butter, I was drawn to Lucy's rendition, which took the idea to a higher level by adding cinnamon and brandied raisins.
Her salted caramel butter recipe is destined for my popcorn this weekend, and her gorgonzola chive butter on a bulky sandwich. Run out and buy this cookbook. You're going to love using it.