Butter reveals the compelling and complicated history behind one of our most primary kitchen staples. Following the history of its invention through its industrialisation, exploring the many ways in which it figures into cultures around the world, and providing great recipes in which butter plays a starring role, Elaine Khosrova reveals the rich life of butter and also reveals how we can enjoy it without guilt.
Elaine Khosrova is an independent writer who specializes in stories about food history and gastronomic culture. A former pastry chef and fellowship student at the Culinary Institute of America, Elaine holds a BS in food and nutrition. She began her career in food publishing as a test kitchen editor at Country Living magazine, followed by staff positions at Healthy Living, Classic American Home, and Santé Magazine. In 2007, she received a Gold Folio journalism award, and in 2008 she became the founding editor of culture, a national consumer magazine about specialty cheese that continues to serve cheese enthusiasts. She's contributed to numerous national food and lifestyle publications, as well as the forthcoming Oxford Companion to Cheese. After many excursions into the world of dairy for the sake of cheese lit, Elaine left culture magazine in 2013 to begin research on her book about butter--the first and only publication (thus far) to chronicle the life and times of this beloved fat. Her butter chase took Elaine throughout the United States and to France, Ireland, India, Bhutan, and Canada. She's never been the same. An avid cook, baker, traveler, camper, cyclist, and musician, Elaine lives with her family in New York's Hudson Valley.
"[Khosrova] is, in short, a butter savant in a country coming
around to butter again."
--Washington Post
"Elaine Khosrova's ode to butter . . . covers three continents in
pursuit of the rich stuff's backstory, which ranges from the
butter-filled bogs of ancient Ireland to the sacred butter
sculptures of Tibet. You get plenty of butter-swathed recipes to
boot. Fair warning: Don't read this book while on a diet."
--Smithsonian Magazine, Best Books About Food 2016
"I was raised on margarine, but once I tasted butter, there was no
turning back. Elaine Khosrova is obviously a butter lover, too. Her
book, Butter: A Rich History, is a fascinating, tasty read,
edifying from every point of view--historical, cultural, and
culinary. And what a bonus to have a collection of essential
classic butter recipes included."
--David Tanis, author of A Platter of Figs and Other Recipes
"Following the path blazed by Margaret Visser in Much Depends on
Dinner, Eliane Khosrova makes much of butter and the ruminants
whose milk man churns. You will meet dairymaids "ripe with fertile
innuendo" and Bhutanese yak herders. You will revel in dairy
physics. And you may never eat margarine again."
--John T. Edge, author of the The Potlikker Papers: A Food History
of the Modern South
"Irresistible and fascinating. As a pastry chef, I am elbow-deep in
butter every day; it is in nearly every pastry, cake, and cookie,
and slathered on our toasted bread, yet reading this I realize how
much history there is behind this ingredient that we take for
granted. For the history, use around the world, and modern recipes
and techniques (smoked butter!) this is one of those definitive
books on a subject that every cook should have."
--Liz Prueitt, Tartine Bakery
"The history of one of the most delectable ingredients throughout
our many cultures and geography over time is wonderfully churned
and emulsified in Elaine Khosrova's 'Butter'. I don't think it gets
much better than the smell and taste of browned butter and lemon
juice as a sauce for a pan seared fish or butternut squash ravioli
with sage. Or a buttery and flaky croissant wafting it's seduction
straight to your nose. Or a cold smear of butter on a baguette with
a few sliced radishes and some caviar. Or chicken makhani (similar
to tikka masala) with it's spiced ghee tomato sauce! I've
experienced a few butter tastings over years and after reading this
book, ran out and bought several imported and domestic butters to
compare again. Delightful storytelling around this beautiful
treasure we call butter."
--Elizabeth Falkner, author of Demolition Desserts
"This may be more about butter than seems possible but proves that
close study can reveal rich history, lore and practical
information. All that and charm too, along with explicit recipes
that classically depend upon butter."
--Mimi Sheraton, author of 1000 Foods to Eat Before You Die
"Khosrova takes readers on an amazing journey in the history of
butter, tracing butter's creation through time and geography, from
the clarified butter known as ghee, which is able to be preserved
for longer in the intense heat of India, to the cold fingers of
Sami women from the Far North stirring high-fat reindeer milk into
a unique and delicious butter found nowhere else . . . An ambitious
and interesting look at one of the world's most beloved dairy
products."
--Booklist
"Khosrova's ambitious project is a successful, fascinating account
of a common dairy product."
--Publishers Weekly
"Although a short read, this enjoyable work packs plenty of
fascinating history and science. For fans of food histories such as
Dan Koeppel's Banana or Reaktion Books's "Edible" series."
--Library Journal
"Butter is a book that traverses the globe, and Khosrova writes
with authority--and keen cultural respect."
--Food52
"A tasty chronicle of the indispensable dairy product . .
.Khosrova's richly textured history melts in your mouth."
--BookPage
"Khosrova takes readers through the fascinating story of what was
once a humble food, now celebrated by chefs and home cooks alike
for its ability to elevate any dish. Plenty of history and science,
but she doesn't skimp on the recipes either."
--Lexington Herald-Leader
"You will believe in butter by the time you finish this educational
and entertaining book."
--Birmingham Magazine
"I was raised on margarine, but once I tasted butter, there was no
turning back. Elaine Khosrova is obviously a butter lover, too. Her
book, Butter: A Rich History, is a fascinating, tasty read,
edifying from every point of view--historical, cultural, and
culinary. And what a bonus to have a collection of essential
classic butter recipes included."
--David Tanis, author of A Platter of Figs and Other Recipes
"Following the path blazed by Margaret Visser in Much Depends on
Dinner, Eliane Khosrova makes much of butter and the ruminants
whose milk man churns. You will meet dairymaids "ripe with fertile
innuendo" and Bhutanese yak herders. You will revel in dairy
physics. And you may never eat margarine again."
--John T. Edge, author of the The Potlikker Papers: A Food History
of the Modern South
"Irresistible and fascinating. As a pastry chef, I am elbow-deep in
butter every day; it is in nearly every pastry, cake, and cookie,
and slathered on our toasted bread, yet reading this I realize how
much history there is behind this ingredient that we take for
granted. For the history, use around the world, and modern recipes
and techniques (smoked butter!) this is one of those definitive
books on a subject that every cook should have."
--Liz Prueitt, Tartine Bakery
"The history of one of the most delectable ingredients throughout
our many cultures and geography over time is wonderfully churned
and emulsified in Elaine Khosrova's 'Butter'. I don't think it gets
much better than the smell and taste of browned butter and lemon
juice as a sauce for a pan seared fish or butternut squash ravioli
with sage. Or a buttery and flaky croissant wafting it's seduction
straight to your nose. Or a cold smear of butter on a baguette with
a few sliced radishes and some caviar. Or chicken makhani (similar
to tikka masala) with it's spiced ghee tomato sauce! I've
experienced a few butter tastings over years and after reading this
book, ran out and bought several imported and domestic butters to
compare again. Delightful storytelling around this beautiful
treasure we call butter."
--Elizabeth Falkner, author of Demolition Desserts
"This may be more about butter than seems possible but proves that
close study can reveal rich history, lore and practical
information. All that and charm too, along with explicit recipes
that classically depend upon butter."
--Mimi Sheraton, author of 1000 Foods to Eat Before You Die
"Khosrova takes readers on an amazing journey in the history of
butter, tracing butter's creation through time and geography, from
the clarified butter known as ghee, which is able to be preserved
for longer in the intense heat of India, to the cold fingers of
Sami women from the Far North stirring high-fat reindeer milk into
a unique and delicious butter found nowhere else . . . An ambitious
and interesting look at one of the world's most beloved dairy
products."
--Booklist
"Khosrova's ambitious project is a successful, fascinating account
of a common dairy product."
--Publishers Weekly
"Although a short read, this enjoyable work packs plenty of
fascinating history and science. For fans of food histories such as
Dan Koeppel's Banana or Reaktion Books's "Edible" series."
--Library Journal
"Butter is a book that traverses the globe, and Khosrova writes
with authority--and keen cultural respect."
--Food52
"A tasty chronicle of the indispensable dairy product . .
.Khosrova's richly textured history melts in your mouth."
--BookPage
"Khosrova takes readers through the fascinating story of what was
once a humble food, now celebrated by chefs and home cooks alike
for its ability to elevate any dish. Plenty of history and science,
but she doesn't skimp on the recipes either."
--Lexington Herald-Leader
"You will believe in butter by the time you finish this education
and entertaining book."
--Birmingham Magazine
I was raised on margarine, but once I tasted butter, there was no
turning back. ElaineKhosrovais obviously a butter lover, too. Her
book, Butter: A Rich History, is a fascinating, tasty read,
edifying from every point of view historical, cultural, and
culinary. And whata bonus to have a collection of
essentialclassicbutter recipes included.
David Tanis, author of A Platter of Figs and Other Recipes
Following the path blazed by Margaret Visser in Much Depends on
Dinner, Eliane Khosrova makes much of butter and the ruminants
whose milk man churns.You will meet dairymaids "ripe with fertile
innuendo" and Bhutanese yak herders. You will revel in dairy
physics. And you may never eat margarine again.
John T. Edge, author of the The Potlikker Papers: A Food History of
the Modern South
Irresistible and fascinating. As a pastry chef, I am elbow-deep in
butter every day; it is in nearly every pastry, cake, and cookie,
and slathered on our toasted bread, yet reading this I realize how
much history there is behind this ingredient that we take for
granted. For the history, use around the world, and modern recipes
and techniques (smoked butter!) this is one of those definitive
books on a subject that every cook should have."
Liz Prueitt, Tartine Bakery
"The history of one of the most delectable ingredients throughout
our many cultures and geography over time is wonderfully churned
and emulsified in Elaine Khosrova s Butter . I don t think it gets
much better than the smell and taste of browned butter and lemon
juice as a sauce for a pan seared fish or butternut squash ravioli
with sage. Or a buttery and flaky croissant wafting it s seduction
straight to your nose. Or a cold smear of butter on a baguette with
a few sliced radishes and some caviar. Or chicken makhani (similar
to tikka masala) with it s spiced ghee tomato sauce! I ve
experienced a few butter tastings over years and after reading this
book, ran out and bought several imported and domestic butters to
compare again. Delightful storytelling around this beautiful
treasure we call butter.
Elizabeth Falkner, author of Demolition Desserts
This may be more about butter than seems possible but proves that
close study can reveal rich history, lore and practical
information. All that and charm too, along with explicit recipes
that classically depend upon butter.
Mimi Sheraton, author of 1000 Foods to Eat Before You Die
Khosrova takes readers on an amazing journey in the history of
butter, tracing butter s creation through time and geography, from
the clarified butter known as ghee, which is able to be preserved
for longer in the intense heat of India, to the cold fingers of
Sami women from the Far North stirring high-fat reindeer milk into
a unique and delicious butter found nowhere else . . . An ambitious
and interesting look at one of the world s most beloved dairy
products.
Booklist
Khosrova s ambitious project is a successful, fascinating account
of a common dairy product.
Publishers Weekly
Although a short read, this enjoyable work packs plenty of
fascinating history and science. For fans of food histories such as
Dan Koeppel s Banana or Reaktion Books s Edible series.
Library Journal
Butteris a book that traverses the globe, and Khosrova writes with
authority and keen cultural respect.
Food52
A tasty chronicle of the indispensable dairy product . . .Khosrova
s richly textured history melts in your mouth.
BookPage
Khosrova takes readers through the fascinating story of what was
once a humble food, now celebrated by chefs and home cooks alike
for its ability to elevate any dish. Plenty of history and science,
but she doesn t skimp on the recipes either.
Lexington Herald-Leader
"
"This may be more about butter than seems possible but proves that
close study can reveal rich history, lore and practical
information. All that and charm too, along with explicit recipes
that classically depend upon butter." --Mimi Sheraton, author of
1000 Foods to Eat Before You Die
I was raised on margarine, but once I tasted butter, there was no
turning back. Elaine Khosrova is obviously a butter lover, too. Her
book, Butter: A Rich History, is a fascinating, tasty read,
edifying from every point of view historical, cultural, and
culinary. And what a bonus to have a collection of essential
classic butter recipes included. David Tanis, author of A Platter
of Figs and Other Recipes
"Following the path blazed by Margaret Visser in Much Depends on
Dinner, Elaine Khosrova makes much of butter and the ruminants
whose milk man churns. You will meet dairymaids "ripe with fertile
innuendo" and Bhutanese yak herders. You will revel in dairy
physics. And you may never eat margarine again." --John T Edge,
author of The Potlikker Papers: A Food History of the Modern
South
Irresistible and fascinating. As a pastry chef, I am elbow-deep in
butter every day; it is in nearly every pastry, cake, and cookie,
and slathered on our toasted bread, yet reading this I realize how
much history there is behind this ingredient that we take for
granted. For the history, use around the world, and modern recipes
and techniques (smoked butter!) this is one of those definitive
books on a subject that every cook should have." --Liz Prueitt,
Tartine Bakery"
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