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Show Kouign amann BY ANNA DRYSDALE / NEWS EDITOR a.drysdale@chronicle.utah.edu PHOTO BY CONOR BARRY 4 In case you haven't heard, butter is cool again. And it's back with a bang (see Mark Everyone's talking butter these days, from The New York Times to Bon Appetit, Bittman's article on the new research showing that the heavenly creamy substance and somewhere along the train of being thrilled to see butter back in cooking was framed in the first place). As far as I'm concerned, butter is where it's at and al- magazines, I ran into a recipe for Kouign-amann, that unpronounceable pastry ways has been, because well, I believe I Can't Believe It's Not Butter! isn't actually but- from Britanny that took the Food Network by storm a few years ago via Les Mad- ter. And really, which sounds healthier — creamy food that came from an animal and eleines in downtown Salt Lake. is all-natural, or semi-creamy non-food made with chemicals and weird processes? I We're talking layers of buttery, sugary, salty, pastry today. You know croissants? pick option one every time. And you know who else would choose option one? Every This is better than those. Chocolate croissants? Better. Eclairs? Better. The news- chef ever. And every French person ever.You should too. room can attest ... but you? You'll just have to make it to find out. m magazine |