In Europe it was probably even more, but there was very little heart disease. In the early 1900s, in North American, people were eating, on average, 17 pounds of butter each per year. Delightful storytelling.How much butter did people eat back in the day? “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. This is one of those definitive books on a subject that every cook should have.” -Elisabeth Prueitt, co-owner of Tartine Bakery All that and charm too.” -Mimi Sheraton, author of 1,000 Foods to Eat Before You Die “Butter proves that close study can reveal rich history, lore, and practical information. Edge, author of The Potlikker Papers: A Food History of the Modern South And you may never eat margarine again.” -John T. “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. 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 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. 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.

Butter by Elaine Khosrova