BUTTER: A RICH HISTORY
Book ID/图书代码： 00342516B90925
English Summary/英文概要： 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. She even includes the essential collection of carefully developed core butter recipes, from beurre manié and croissants to pate brisée and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home--no churning necessary.
Chinese Summary/中文概要： 黄油这种我们习以为常的厨房必备品并不仅仅是放在冰箱门上的一个小盒子。它是厨房界的万能灵药，能够带来变化，能够让一个普通厨师晋升为耀眼的明星。在多年前意外被发面之后，黄油已经成为当今世界上最为著名的菜肴中必不可少的材料。
获奖的美食作家和厨师Elaine Khosrova在本书中写了一个和黄油一般丰厚粘稠而且与文化息息相关的故事。从古代的爱尔兰黄油沼泽到西藏神圣的黄油雕塑，这本书并不全是关于食物的。Khosrova细致地描述了黄油在历史、政治、经济、营养学甚至精神和艺术方面的重要作用。从它的出生到目前的荣耀，黄油的故事很值得一说，而Khosrova正是非常合适的讲故事的人选。她甚至包括了一些非常有价值的使用黄油制作的食谱，包括黄油牛角包和黄油糖霜等等，详细实用的步骤让读者可以在家里也作出这些黄油美味。（LYR）
Awards/获奖情况：本书延续了Margaret Visser用《Much Depends on Dinner》开辟的道路，Eliane Khosrova很详尽地讲述了和黄油有关的故事。书中有挤牛奶的姑娘，也有奶制品的物理学，读完这本书你恐怕再也不会去吃黄油的替代品了。（John T. Edge，著有《The Potlikker Papers: A Food History of the Modern South》）
无可抗拒，引人入胜。作为一个点心师，我每天都和黄油打交道，几乎每一道点心、蛋糕饼干和面包里都有它，但度过这本书以后我才意识到我们每天使用的黄油背后还有那么多的历史。这是世界的历史。书里还有那么多食谱和使用技巧，让这本书成为每一位厨师都必须得拥有的一本书。（Liz Prueitt，Tartine面包房）
这本书对于黄油的理解可能比我们想象的还要深，书中详细解释了它的丰厚历史积淀，还有很多实用信息，并且读起来让人愉快。（Mimi Sheraton，著有《1000 Foods to Eat Before You Die》）
Following the path blazed by Margaret Visser in Much Depends on Dinner, Eliane Khosrova makes much of butter and the ruminants whose milk man churns.You will meet dairymaids "ripe with fertile innuendo" and Bhutanese yak herders. You will revel in dairy physics. And you may never eat margarine again.
John T. Edge, author of the The Potlikker Papers: A Food History of the Modern South
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
This may be more about butter than seems possible but proves that close study can reveal rich history, lore and practical information. All that and charm too, along with explicit recipes that classically depend upon butter.
Mimi Sheraton, author of 1000 Foods to Eat Before You Die
Khosrova takes readers on an amazing journey in the history of butter, tracing butter s creation through time and geography, from the clarified butter known as ghee, which is able to be preserved for longer in the intense heat of India, to the cold fingers of Sami women from the Far North stirring high-fat reindeer milk into a unique and delicious butter found nowhere else . . . An ambitious and interesting look at one of the world s most beloved dairy products.
Booklist
About the Author/作者介绍： Elaine Khosrova是独立作家，擅长写有关食物历史和美食文化的内容。她曾是一个点心师，也曾在美国厨艺学院进修。她拥有食品和营养学的学位。她最先在《乡村生活》杂志作为一个厨房栏目的编辑出道，后来进入多本与美食和生活相关的杂志工作。2007年，她获得Gold Folio记者奖，2008年，她成为一本专门以芝士为主题的杂志的文化编辑，为多本杂志和出版物撰写有关芝士的文章。
Format:TRADE PAPERBACK
Rights Status/版权销售情况：Simplified Chinese/简体中文：SOLD
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：
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