THE PEANUT BUTTER COOKBOOK by William I. Kaufman

THE PEANUT BUTTER COOKBOOK

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KIRKUS REVIEW

One thing about this cookbook: you gotta like the taste of peanuts. A lot. Peanut butter here figures in Appetizers, Soups, Breads, Main Courses, Salads, and Beverages. The Plus is high protein at minimal cost, the minus is the high calorie content. Variables are flavor and texture. Diablo peanut butter (with deviled ham) may persuade unwanted guests not to darken your door again--or try serving some Peanut Butter Chocolate Punch. The really determined can probably extract a few serviceable recipes from this sticky-fingered collection-- dishes originating in Africa and Indonesia where they've learned to be selective about peanut cookery. But even here, there's room for disagreement, as Spinach Afrique (spinach and you-guessed-it) suggests. Pass 'em or pass 'em up.

Pub Date: Oct. 1st, 1977
Publisher: Simon & Schuster