Butter has gotten a bad rap health-wise, but author Elaine Khosrova counters some of those now outdated claims. It also sent me off to my local grocery and farm stores where I was amazed and happy to see quite a variety of butter, including a beautifully yellow and tasty slow churned butter from cows who had not been fed grain but were instead allowed to field graze. 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.īutter: A Rich History includes science, social and culinary history, far flung travel adventures, farm and factory tours, recipes(!), and mouth-watering descriptions of the various qualities of different types of butter based on how it’s made and where it comes from-factors I had never thought to consider-so I was fascinated from page one.
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.
Here, it finally gets its due.Īfter 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.įrom 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.
Ubiquitous in the world’s most fabulous cuisines, butter is boss.
It’s a culinary catalyst, an agent of change, a gastronomic rock star.
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