Butter: A Rich History
$28.40
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It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due.
After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself.
From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home–or shopping for the best.
“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 . . . This is one of those definitive books on a subject that every cook should have.” —Elisabeth Prueitt, co-owner of 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 Khosrova’s Butter . . . Delightful storytelling.” —Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake
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Leigh A. Sweet –
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.
Meredith Mozer –
excellent
Dave the Rave –
I bought this book as a gift after hearing the author being interviewed on CBC radio. The book arrived on time and as described. The recipient is a well read foodie who has eaten yak butter, etc. She devoured (sorry for the pun) the book and pronounced as an interesting take on her favorite edible product.
STEWART H –
An interesting description of the history and the place of butter in our food stream following by recipes that refine the standard methodologies for pastries and other butter uses.
Jeffrey Jenkins –
While the subject of butter is and should be vast, this book is more like a cliff notes or readers digest survey of the subject. Anecdotes are interesting, but the science and history just isn’t here…
Vlad Thelad –
I love food. I love butter. I love history. Someone wrote a book on the history of butter? I have to read it. It turned out to be a light read, more akin to an elongated magazine article or reportage than a history book, yet overall very enjoyable. Its first half compiles bits of history, nutritional science, anecdotal research, interviews, and Trivial Pursuit-like vignettes. The second part is a list or recipes to bake, and cook with butter. A very tangible and predictable outcome of reading the book would be to dash to your patisserie of choice and indulge in the rich taste of some legitimate artisanal croissants. That is my plan for tomorrow morning.
Scott Holm –
This book was a fascinating look at the history of butter and how it was discovered and used by ancient cultures, and how much (and little) the art of butter making has changed. This book is about half history, and half cookbook.
Sharon –
I learned so much. Couldn’t put it down. Can’t wait to try some of the recipes. Learned about this book from a podcast
M Oneby –
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.
Cissa –
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.
hopeful –
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.
Cathy E. Traicus –
Super book. Thanks
Dona –
Anxious to read.