I have attempted (semi-successfully) to make almond butter before and loved the final product. That was the most basic thing to do. I have not gone back and tried it again, mostly because I did not see my consumption increasing any time soon. This book might change that situation. It has a simple cover and the content is also quite simply conveyed but that does not take anything away from the quality of it all.
We are first led into the idea of no-dairy ‘butters’ (this is not a completely vegan book since there are a couple of other recipes but for the most part can be adapted to a vegan diet). Then there is a very clear and helpful table indicating the toasting times of all the ingredients. After a set of interesting combinations of butters and suggestions for further ones, we are shown how to incorporate it into our daily food routine. The ideas vary from Breakfast to Dinner. These recipes are mostly great and simple (once you get the hang of waiting for these ingredients to move on to the butter phase from just crumbles) and I enjoyed the whole experience. I did not expect so much helpful information going in, and it was a very pleasant surprise to come away with a drive to start making a lot of them! I recommend this to any novice (like me) who has always been curious about the idea.
I received a temporary advance reviewer copy from NetGalley and the publishers, but the review is completely based on my reading experience and the dreams I now have of turning some of the recipes into reality.