Better With Buttermilk
The Secret Ingredient in Old-fashioned CookingBook - 1996
"Looking for the recipe for the very best chocolate cake? The fluffiest pancakes? The tenderest biscuits? The most subtle salad dressing? The simplest marinade? The creamiest fudge? Enjoy the foods you love made better - and better for you - with buttermilk!" "Here they are - plus hundreds more - all made lower in fat and calories and higher in vitamins and minerals thanks to buttermilk, the easily digestible, heart-healthy secret ingredient known to good cooks everywhere. This splendid milk product found in the dairy case of every supermarket in America (but usually overlooked) has all the goodness of milk without the fat: there is no butter in buttermilk. Eight out of ten blue ribbon winners in the baked goods category at state fairs contain buttermilk, proof positive of its sterling baking quality." "Even if you don't drink buttermilk yourself (neither does the author, although her husband does, and has every single day of his life), you'll discover, as Lee Benning did, that buttermilk is a cook's best friend and secret weapon." "Benning offers nearly three hundred recipes for pies, cakes, quick breads, pancakes, doughnuts, waffles, muffins, biscuits, rolls, and breads, as well as soups, salads, main dishes, vegetables, and desserts. All the recipes are easy to follow, written by a professional home economist."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Publisher: New York : Henry Holt, 1996.
Edition: 1st ed.
Characteristics: xv, 267 p. : ill. ; 25 cm.