Restaurants & Bars 2


ER2 | Sep 30, 2009 01:02 PM

In the Oct/Nov issue of "Fine Cooking" there is a step-by-step recipe for making piecrust which only uses butter for the fat. The writer recommends using a "European-style butter" as, apparently, this type of butter "...has a higher fat content (and less water) than most American butters, so is tastier and more supple to work with." Does anybody know if this type of butter is available in Toronto? TIA.

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