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Butter: A Rich History, by Elaine Khosrova
Download Ebook Butter: A Rich History, by Elaine Khosrova
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Review
“Khosrova takes readers on an amazing journey in the history of butter, tracing butter’s creation through time and geography . . . An ambitious and interesting look at one of the world’s most beloved dairy products.” —Booklist “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 “Khosrova’s ambitious project is a successful, fascinating account of a common dairy product.” —Publishers Weekly “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 “A tasty chronicle of the indispensable dairy product . . . Khosrova’s richly textured history melts in your mouth.” —BookPage “A fascinating, tasty read . . . 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 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 “Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too.” —Mimi Sheraton, author of 1,000 Foods to Eat Before You Die “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
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About the Author
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.
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Product details
Paperback: 384 pages
Publisher: Algonquin Books; Reprint edition (October 17, 2017)
Language: English
ISBN-10: 1616207396
ISBN-13: 978-1616207397
Product Dimensions:
5.5 x 1 x 8.2 inches
Shipping Weight: 13.3 ounces (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
50 customer reviews
Amazon Best Sellers Rank:
#331,611 in Books (See Top 100 in Books)
As founder and chief curator of Butterworld (butterworld.org), a traveling exhibition showcasing unique, rare, and historical dairy artifacts from around the world, I love reading books about the history of dairy products, especially butter.  Elaine Khosrova has done an amazing job of documenting butter’s rich history and I learned so much additional information that I had not come across earlier.  This book will definitely be a part of my collection at Butterworld and I will also use it as a reference when I give tours of my Butterworld dairy artifacts collection going forward.  This book belongs on the bookshelf of every butter lover, and who doesn’t love butter!
I've traveled the world, and discovered the wonders of butter. I'd been brought up on standard sticks of American "Butter", When I went to Europe on the '80's I discovered the variety and flavors that this simple product can be found, and how to use in cooking. I went to India for work, and discovered the wonders of cooking with Ghee.This was a great book on the history of butter, and found some types I've never tried before. Nice combination of story telling with information on butter making I bought a hardback copy for myself, and a softback copy to give to a friend who also loves butter.
I love reading about the history of food and cooking, and this is a fascinating, in-depth look at butter- mostly, but not exclusively, bovine.Approximately 2/3rds of the book is devot3d to the history of butter in human societies.The rest includes an extensive and seductive assortment of butter-centric recipes, plus various appendices with artisan butter producers, a bibliography, and other notes. It is now heading into winter here, and I am excited to start trying tomake some of the laminated doughs like puff pastry, croissants, and the like!Very recommended for fans of food history and, of course, BUTTER.
I really highly value this book. It's a very thorough and comprehensive piece of work. I read it first from my local library, and discovered it's well worth the cost, which isn't steep to begin with. I'm buying copies for my friends in the culinary fields as well as every medical professional I can justify getting it for, especially the folks who have never looked into the flawed methodology behind the research that led to the modern "ban on butter". The author has delved deeply yet concisely into the history, the chemistry, the flavor and consistency, the biology, and recipes to top it off. I'd recommend the hardback version as this is something for the generations, but the visual pun of the paperback cover is a nice touch.
Food nerd alert! Ms. Khosrova's book "BUTTER: A Rich History" is a well researched, easy to read book on a pantry staple. As a chef I appreciated her peripatetic exploits to understand what is a deceptively simple food stuff that has a rich history. Having made butter from scratch, it puts into perspective how great it is to live in an age where it's so readily available. The bonus recipes are staples for the classically trained Chef.
A great book, well-written first and foremost, but delightful in its composition, starting with history, through past and modern production, and then the use of butter. The book ends with an encouragement for the reader to expand their own use of butter - through recipes, recommended high-quality butters to purchase, and instructions on making one's own. By my estimation, it is a thoroughly researched subject, augmented by many first-hand accounts by the author, which required extensive travel, but has led to an engaging and comprehensive narrative that's a joy to read. I lived in Wisconsin for thirty years, the first five in a rural community in the midst of dairy farms (and dated the daughter of a dairy farmer for a time), and this book captures the lives of people involved in dairy industry. The recipe selection is a well thought out "greatest hits" collection, highlighting the flavor and texture that butter provides. Many of these recipes have been favorites of mine for decades (Pound Cake, German Pancakes, Butterscotch, to name a few not currently in vogue) - my palate obviously favoring butter flavor over sweetness. I found this book searching for a recipe for Old Fashioned Buttercream Frosting (aka Danish Frosting or Ermine Frosting), a stable and less sweet and more buttery version than classic American Buttercream. When time permits, try the silky European Buttercream Frosting; it's worth the time to prepare. Once you have tried these two versions of buttercream, you will not go back to the standard version popular in the US. Me, I am going to try each of these recipes and also try my hand at making my own butter.
Very interesting book for cooks, especially butter lovers. Have been making Ghee ever since I read it,
A pretty good treatment of the subject. The prose at times was a little meandering, but its a good book with history, tradition, as well as some nice recipes. Would definitely recommend.
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