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Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods by Jennifer Reese

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Notes about this book

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Notes about Recipes in this book

  • Almond butter

    • Christine on June 24, 2014

      I was a little afraid this recipe would burn out my food processor, but it worked like a charm. I needed almond butter for another recipe and had a package of slivered almonds nearing their "best by" date and this was the perfect way to use them up. I did not do the optional/recommended toasting step, but if I were planning to eat the almond butter as a spread rather than a baking ingredient, I think I might try it. Considering how fresh the end result tasted and how expensive almond butter can be, I will definitely make this recipe again -- and probably experiment with other nuts as well.

  • Cornbread

    • thefritschkitchen on January 14, 2016

      My go to cornbread. Fair warning - this is SWEET, and I cut the sugar almost in half. So, adjust accordingly.

  • Nutella

    • bwehner on December 16, 2012

      So easy & delicious. Reminds me of Nutella from years ago, before they messed it up with too much sugar.

  • Eggnog French toast

    • sturlington on March 26, 2013

      A super-simple way to use up leftover egg nog, and it makes a very rich, sweet French toast to boot. Everyone enjoyed it for New Year's Eve breakfast.

  • Cheez-its

    • sturlington on December 15, 2014

      The dough was very crumbly and pretty much impossible to roll out. I ended patting it out and cutting it like biscuits. Will not make again.

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Reviews about this book

Reviews about Recipes in this Book

  • Mascarpone

    • Lisa Is Cooking

      It’s an easy process, and the cost, even starting with organic cream, is considerably lower than store-bought mascarpone.

      Full review
  • Espresso and mascarpone semifredo

    • Lisa Is Cooking

      It’s the kind of dessert that you have to make in advance which would make it perfect for a dinner party. It needs to be chilled in the freezer and then softened in the refrigerator before serving.

      Full review
  • ISBN 10 1451605870
  • ISBN 13 9781451605877
  • Linked ISBNs
  • Published Oct 18 2011
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Free Press

Publishers Text

When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that “doing it yourself” would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese’s discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it.

With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun “Make or buy” recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here’s the full picture of what is involved in a truly homemade life—with the good news that you shouldn’t try to make everything yourself—and how to get the most out of your time in the kitchen.

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