Milk

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This is the surprising story of milk throughout the ages. Part cookbook (with more than 120 enticing recipes), part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.

DESCRIPTION: "Milk", by Anne Mendleson (338 pages, hardcover, 40+ illustrations). Anne Mendleson first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep's and goat's milk and soured as a natural consequence of climate. She then takes us on a journey through the lands that traditionally only consumed milk fresh form the cow-what she calls the Northwestern Cow Belt. She shows us how milk reached such prominence in our diet in the nineteenth century, that it led to the current practices of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.

The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, and fresh cheeses. In the recipes you will find Panir and Chenna from India; Pashka, an elegant Russian Easter dessert; Nit'r Kibeh, an Ethiopian spiced, clarified butter; Sour Cream; Cultured Buttermilk, Koumiss, Skyr and many more!

This illuminating book will be an essential part of any food lovers collection and is bound to win converts determined to restore the purity of flavor to our "First Food".

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