contentsintroduction x nuts: health information and comparison 1nut butter essentials 4tips and tricks 6universal nut butter 8

almondchocolate almond butter 12

vanilla almond butter 15

chipotle honey almond butter 16

dark chocolate cherry almond butter 19

cashewchai cashew butter 20

birthday cake batter cashew butter 23

rosemary cashew butter 24

sweet ginger cashew butter 27

coconutcherry coconut butter 28

pecanchocolate pecan butter 31

pine nut citrus pine nut butter 32

sunflower seedgingerbread cookie dough sunflower seed butter 35

hazelnutchocolate bourbon hazelnut butter 36

cinnamon vanilla hazelnut butter 39

salted caramel hazelnut butter 40

pistachiobacon pistachio butter 43

white chocolate pistachio butter 44

walnutmocha walnut butter 47

brown sugar walnut butter 48

peanutspicy ginger peanut butter 51

curried peanut butter 52

oatmeal cookie peanut butter 55

macadamiamint chocolate macadamia butter 56

chocolate coconut macadamia butter 59

spicy macadamia butter 60

the butters

baked cherry coconut butter shrimp 80

chocolate pecan butter no-bake chewy granola bars 83

citrus pine nut butter shortbread cookies 84

gingerbread sunflower seed butter puppy chow 87

chocolate bourbon hazelnut butter milkshake 88

cinnamon vanilla hazelnut butter chocolate sauce 91

salted caramel hazelnut butter scones 92

chocolate almond butter slab pie 64

green monster vanilla almond butter smoothie 67

chipotle honey almond butter pasta 68

dark chocolate cherry almond butter cookies 71

chai cashew butter pancakes 72

birthday cake batter cashew butter truffles 75

rosemary cashew butter chicken 76

sweet ginger cashew butter salad dressing 79

the recipes

36 nut butters

use this butter in the chocolate bourbon hazelnut butter milkshake on page 88

1 In a small saucepan over medium heat, bring the bourbon to a simmer.

2 Cook for 15 minutes, or until greatly reduced in volume.

3 Meanwhile, process the hazelnuts in the food processor until completely smooth, scraping down the sides with a spatula as needed.

4 Add the chocolate chips and salt, and blend until smooth.

5 Add the reduced bourbon, and mix in until smooth.

6 Add more salt as needed for taste.

1/3 cup bourbon

2 cups hazelnuts

1/4 cup semi-sweet chocolate chips

1/2 teaspoon salt, plus additional for taste

chocolate bourbon hazelnut butteryield 2 cups

40 nut butters

use this butter in the salted caramel hazelnut butter scones on page 92

1 Pour the white sugar into a saucepan and cook over medium-high heat, whisking until the sugar is completely dissolved. Once the sugar is completely dissolved, stop whisking and do not stir.

2 Cook until the caramel is a deep-amber color (350°F, if using a candy thermometer). Add the butter, whisking vigorously until smooth.

3 Remove from heat, and add the cream and fleur de sel. Whisk until the caramel is smooth and has stopped bubbling.

4 Let the caramel cool for at least 15 minutes before proceeding.

5 Process the hazelnuts in the food processor for 5–10 minutes, or until completely smooth, scraping down the sides with a spatula as necessary.

6 Add 2/3 cup of the caramel sauce to the hazelnut butter, and either process again or use a spoon to fold and mix together.

7 Add salt as needed for taste.

1 cup white sugar

6 tablespoons unsalted butter, at room temperature, cut into small pieces

1/2 cup heavy cream

11/2 teaspoons fleur de sel

2 cups hazelnuts

Salt, to taste

salted caramel hazelnut butteryield 2¼ cups

102 nut butters

spicy ginger peanut butter soup yield 4–6 servings

21/2 pounds chicken breast meat

3 tablespoons olive oil, divided use

1 large yellow onion

6 large garlic cloves, minced

2 tablespoons peeled and minced fresh ginger

2 large sweet potatoes, cut into 1/2-inch cubes

1 (15-ounce) can crushed tomatoes

4 cups chicken stock

1 cup Spicy Ginger Peanut Butter (page 51)

1 cup whole roasted peanuts

1 tablespoon ground coriander

1 teaspoon cayenne pepper

Salt and pepper, to taste

Fresh cilantro, chopped, for serving

Cooked rice, for serving

1 Cut the chicken into small chunks. Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Working in batches and taking care not to crowd the chicken, brown the chicken pieces. Remove from the pot when each batch is browned, and set aside.

2 Once all the chicken pieces are browned, in the same pot, add another tablespoon of olive oil, turn the heat down to medium, and add the onion. Cook until softened, about 3 minutes, before adding the garlic and ginger. Cook for 1 minute more before adding the sweet potatoes. Mix fully.

3 Add the crushed tomatoes and chicken stock, deglazing the pot by scraping the bottom vigorously with a wooden spoon. Add the Spicy Ginger Peanut Butter, whole peanuts, coriander, and cayenne. Mix well.

4 Bring the soup to a simmer, and let cook for 1 hour, stirring occasionally.

5 Add salt and pepper as needed. You can leave the chicken in chunks, or shred it if you prefer.

6 Serve with fresh cilantro and rice.

113 the recipes

1 Combine all ingredients in a food processor.

2 Blend until smooth.

3 Serve with pita chips, on pita bread, or with vegetables.

3 cloves garlic

1 (15-ounce) can chickpeas, rinsed and drained

3 tablespoons lemon juice

1/4 cup tahini

1/3 cup Spicy Macadamia Butter (page 60)

2 tablespoons olive oil

Black pepper, to taste

spicy macadamia butter hummusyield 2 cups

Sure, they’re great on toast, but there’s no limit to what nut butters can do! Not only does this book provide the basics for several easy-to-make varieties, but it also introduces fresh and unusual flavor combinations—like chocolate bourbon hazelnut and bacon pistachio. Delicious recipes for chicken, shrimp, cookies, pancakes, and more accompany the butters, inspiring you to create your own variations.

March 2015Culinary/Specialty CookbooksHardcover7" x 7" • 128 pages (all in color)$12.95 ($14.95 Can) • 978-1-4549-1452-5

DISCLAIMERReviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

• Review copy mailing to trade publications• Review copy mailing to women’s interest and

food magazines• Review copy mailing to food editors at

daily newspapers

• Outreach to local TV producers• Outreach to food blogs and websites• Digital support on author’s platforms• Inclusion in the digital culinary catalog

Mary Loudermilk is the author and founder of the blog The Kitchen Paper, where she writes about a variety of recipes, with an emphasis on desserts and baked goods. She believes in real ingredients, recipes without shortcuts, and truly enjoying your food. When she isn’t in the kitchen, she enjoys running marathons, yoga, cycling, surfing, cross-country skiing, and exploring the outdoors. Mary lives with her husband, Derek, in Bozeman, MT.

For more information, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com

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PUB DATE MARCH 2015