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Milk by Anne Mendleson, 368 pages, paperback. This is the surprising story of milk throught the ages.
Part cookbook, with more than 120 enticing recipes to cook with, part culinary history, part inquiry into the evolution
of an industry. Milk is a one of a kind book that will change foreve the way we think about milk.
Showing how milk reached such prominence in our diet in the nineteeth century leading to the current
practices of overbreeding and overprocessing. This lucid explanation of the chemical intricasies of milk
and the simple home experiemnts she encourages us to do are a revelation of how pure milk products
can really taste. In the recipes you will find Panir and Chhenna from India, the elegant Russian Easter dessert, Pashka.
Nit'r Kibeh an Ethiopian Spiced Clarified Butter, Sour Cream, Cultured Buttermilk, Koumiss, Skyr, Kefir, Creme Fraiche,
Creme are just a few of the dairy products described in this book.
It is a great addition to your library and will be
certain to open your eyes to the processing of milk today.
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