Cookbook Review: The Butter Book

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ypically, in any spare time I have, you’ll find me baking—breads, cookies, tortillas, bagels, and other delicious things to keep on my cooling rack or in my bread box. No matter what I’m making, there is always one common ingredient: butter.

Despite always using this yellow gold in my recipes, I didn’t know it could be the focal point. New York-based author and recipe developer Anna Stockwell highlights the importance and versatility of using butter in the kitchen in her latest cookbook, The Butter Book, released on March 17. Stockwell’s book features 10 recipes ranging from savory, buttery dishes to flaky, buttery desserts, proving that butter isn’t just something we spread on our toast or pancakes (even though we definitely enjoy this aspect of butter, too).

And, if you thought you knew all there was to butter, Stockwell will definitely prove you wrong in this cookbook. In between the recipes, she shares the history behind butter, how to make your own butter right at home, the best butter accessories to keep close by, and of course, the best butters to buy for all your cooking and baking needs. You’ll even find butter sculptures, ranging from corn on the cob to seashells, as a way to spice up your serving methods. Butter’s history, according to Stockwell, dates back to 9,000 BCE during the Neolithic period, illustrated in a funky timeline-style view resembling the tablespoon dashes on the side of our butter sticks. 

Keeping my love for baked goods in mind, I couldn’t resist trying my hand at the cultured butter oat shortbread recipe. Having not tried any sort of shortbread before this moment, both baking or eating, it felt fitting to jump out of my comfort zone a bit for this one.

Cultured Butter Oat Shortbread

When it comes to baking, I can’t part with my cast iron skillet. So, instead of baking this in a fluted tart pan as the recipe specified, I lined my trusty, perfectly seasoned skillet with parchment paper for this treat. This worked perfectly, however, it won’t have the beautifully done tart shaped edges as above, but it was a sacrifice I was willing to make. This shortbread uses butter front and center with 10 tablespoons included in the baking process, and with only five ingredients necessary overall, you probably have each one at home already to whip this up quickly.

This traditional Scottish cookie was a simple make from the start. After mixing the ingredients, and grinding my own oats (yes, I went all in!), the dessert cooked incredibly even in the cast iron skillet. Once it was done and slightly cooled, the middle remained soft to the touch. This is when Stockwell recommends cutting into 8 to 16 pieces to prevent the cookie from cracking or shattering. I am proud to report mine did neither! The first bite was mouthwatering, as I must admit, I’d never tried shortbread until this moment. When serving this or enjoying on my own, I would definitely add a sweet element to accompany it—maybe a small scoop of vanilla bean ice cream or a chocolate drizzle on top with some freshly sliced strawberries. All in all, this shortbread makes a simple, delicious dish to accompany your night time earl grey tea or as a semi-sweet treat after dinner. 

You can make this dish gluten free also by substituting the all-purpose flour!

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