Information about the history, chemistry, manufacture, and storage of butter. Includes directions for making butter at home.

A collection of 150 butter recipes, from herbed butters to fruit butters.

Serve with toast, French toast, or pancakes.

Use on bread or rolls, or use it on vegetables.

Serve with hot corn on the cob or other vegetables.

Serve with hot corn on the cob or other vegetables.

Use this slightly spicy, flavored butter for grilled meats with a Latin flavor. Make for day of use.

Bread dip, suitable for any occasion. Serve with warm French bread.

Unsalted butter is mixed with minced, sun-dried tomatoes, parsley, garlic, and chilled for two hours. This can be used directly on cooked meat, or to flavor sauce or gravy.

Made with butter, confectioners' sugar, and peppermint extract.

Includes white wine, lemon juice, worcestershire sauce, curry paste, and turmeric.

Made with garlic, shallots, parsley, mace, and Tabasco sauce.

Rich crumb topping made with clarified butter, crackers, onions, and herbs.

Serve with meat or fish.

A small collection of sweet butter recipes for muffins or quick breads.

Made with butter, pesto sauce, and lemon.

Facts and history, and recipes for flavored butters or that feature butter.

Serve with Christmas pudding and warm mince pies.

Made with honey, butter, parsley, and basil.

Simple recipe making about one-half cup using simply coarsly chopped anchovy fillets and sweet butter.