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Butter

A Rich History

ebook
1 of 3 copies available
1 of 3 copies available
A gripping historical narrative that explores the rich chronicle of innovation, revolution, and controversy of our world's most famous fat: butter.
The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door. It's a culinary catalyst, an agent of change, a gastronomic rock star. From its accidental invention in a long-ago herder's pouch to its ubiquitous presence in the world's most fabulous cuisines, butter is boss. Now, it finally gets its due.
     Award-winning food writer and chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food. Khosrova details its surprisingly vital role in history, politics, economics, nutrition, even spirituality and art. 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. Her butter chase took Khosrova throughout the United States and to France, Ireland, India, Bhutan, and Canada. She's never been the same.
     As the first and only publication to chronicle the life and times of this beloved fat, Butter is an epic excursion into the turbulent history of this kitchen staple. Khosrova even includes the essential collection of carefully developed core butter recipes, from beurre manié and croissants to pâte brisée and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home - no cow, goat, or yak necessary.
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    • Publisher's Weekly

      August 29, 2016
      Former pastry chef Khosrova shines a spotlight on butter, a simple, ubiquitious staple. Khosrova’s history is intimate and far-reaching, whether sampling the butter produced at farms in remote regions of the world or peeking into middle-class pantries. Throughout, she explores ancient and modern practices of creaming, churning, flavoring, and selling butter. She even includes discussions on margarine’s shady past and how it went from a cost-effective butter replacement to a health and marketing quagmire. Khosrova, who has worked at Country Living and Healthy Living magazines and has an obvious passion for food, pays homage to longtime butter-making traditions in India, Bhutan, Tibet, France, and the U.S. She discusses, among other things, camel butter, how some butter emits a golden aura, and how, before the industrial revolution, a dairy maid could always find a job. The book opens with an ode to butter by poet Elizabeth Alexander, and closes with an appendix on with how to say butter in over 50 languages. Khosrova’s ambitious project is a successful, fascinating account of a common dairy product.

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  • OverDrive Read
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Languages

  • English

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