I remember walking out and thinking how extra-ordinary it was that butter had taken me there.” And although her travels took her to some far-flung places (climbing 14,000 feet up a mountain in Bhutan to meet traditional herders who make yak butter springs to mind), it was actually a local encounter that stands out the most: “I found a Buddhist nun about two hours from where I live who has this incredible expertise in Tibetan butter culture, and so I found myself spending time with nuns drinking tea and learning about their lives. “I spent my entire publisher’s advance on travel,” says Khosrova, a recipe developer and former test-kitchen editor. Granted, vegans and the lactose averse might disagree, but after reading Butter, Elaine Khosrova’s fascinating history of that glorious, golden unctuous substance, we hope they’d at least have an academic appreciation for a product that is eaten (and beloved) in cultures everywhere from Ireland to Bhutan and made from the milk of animals as diverse as camels and yaks. Butter: Is there a more beautiful word in the English language? Especially now that full-fat everything is trendy again.
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