Flavored Butters in the News
Featured in The Virginia-Pilot: “Using compound butters is one of those simple kitchen tricks – wonders, really – that instantly elevates the flavor of foods, like toasting nuts or adding a splash of vermouth to a pot of soup on a cold, cold day.” Read full review here.
Book featured in The Commercial Appeal.
Review and Pumpkin Spice Butter featured on Frugal Antics of a Harried Homemaker: “With Lucy’s help, your meals will go from ho-hum to ba-da-bing in minutes.” Read full review here.
Reviewed in The Knoxville News Sentinel: “With the number of vegetables currently being harvested, flavored butters are the perfect answer for taking common dishes and kicking them up a notch.” Read full review here.
Featured in the July 2013 issue of The Midwest Book Review: “Herbs, spices and common kitchen ingredients can all be blended into butters to achieve remarkable results, and this idea makes Flavored Butters a fine, unique pick for any cook’s library.” Read full review here.
Lucy guest posted for Plum Deluxe.
Reviewed in the Pittsburgh Post-Gazette.
Reviewed in The Spokesman-Review: “If the thought of butter melting on a hot biscuit or in a dish next to Dungeness crab is enough to get your mouth watering, the new “Flavored Butters” cookbook is sure to spark your imagination… Her new book will have you making, shaping and using flavored butters with abandon.” Read full review here.
Reviewed, with three recipes, on MotherEarthLiving.com.
Recipes for Tarragon/Chervil Butter featured in the Belleville News-Democrat.
Interview with Lucy about Flavored Butters posted on Mommypage.
Book and recipe for Red Chile Butter featured on Food Republic: “Lucy Vaserfirer’s Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Because why use anything else when butter’s around?”
Whipped Chocolate Butter and giveaway on Divine Party Concepts.
Recipes, review, and giveaway of the book featured on Celebrations at Home: “Making flavored butters, or compound butter, is a classic way to impart more flavor into meats, vegetables, and breads. It’s also a great way to add a special touch when entertaining, but simple enough to do for everyday meals.” Read full review here.
Lucy guest posted for Chez US blog about making sweet compound butters.
Cookie Butter Cookies made with flavored butters from the book shared on Willow Bird Baking.
Review and giveaway on A Well Crafted Party.
Whipped Vanilla Bean Butter recipe and giveaway on A Little Loveliness.
Vanilla-Citrus Butter, book review, and giveaway on Creative Culinary.
Book featured in a Squidoo how-to piece about making butter with your kids.
Recipe from the book featured in The Akron Beacon Journal article on growing an herb garden. Read here.
Featured on Fake Food Free: “Either way you choose to have it, you’ll love this recipe, and the many more ways this book will introduce you to the amazing potential of butter.” Read full review here.
Review and recipe shared on Magnolia Days: “It is a great resource to have on hand when you want to add a nice touch to something ordinary. Make your next meal a little fancier with Flavored Butters.” Read full review here.
Review on Hillary Davis’s The Best Cookbooks List blog: “From the very first few pages of this new cookbook, I was inspired. The photography just reeled me in… run out and buy this cookbook. You’re going to love using it.” Read full review here.
Flavored Butters featured on The Kitchn: “This is a handy little book to have when it comes time to throw a dinner party. Adding a little pat of flavored butter to the each dish just before you set it on the table is one of those things that makes a homemade meal feel instantly gourmet. This said, I like Lucy Vaserfirer’s idea of making several compound butters and keeping them in the freezer for everyday use.” Click here for full review.
Highlighted on the front page of the Chicago Tribune’s Food section: “…in “Flavored Butters” author Lucy Vaserfirer does deliver a number of variations on compound butter (the culinary name for these mixtures) that surprise — French radishes, caviar, truffles — going beyond classics like garlic butter.” Read full review here.
Featured as a new cookbook in The Atlanta Journal Constitution: “Give your sweets and savories – anything you might serve with butter — flair and flavor.” Read full roundup here.
Reviewed in Publishers Weekly: “Looking for something a little richer? There’s Flavored Butters by Lucy Vaserfirer, who teaches readers how to add serious flavor to their favorite foods. Vaserfirer highlights one of the most classic ingredients in cooking, stating, “flavored butters are culinary magic.” Read full review here.