From the Publisher
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.
Anne Mendelson, author of Stand Facing the Stove, first
explores the earliest Old World homes of yogurt and kindred
fermented products made primarily from sheep's and goats' milk and
soured as a natural consequence of climate. Out of this ancient
heritage from lands that include Greece, Bosnia, Turkey, Israel,
Persia, Afghanistan, and India, she mines a rich source of culinary
traditions.
Mendelson then takes us on a journey through the lands that
traditionally only consumed milk fresh from the cow-what she calls
the Northwestern Cow Belt (northern Europe, Great Britain, North
America). She shows us how milk reached such prominence in our diet
in the nineteenth century that it led to the current practice 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, fresh
cheeses. We learn how to make luscious Clotted Cream, magical
Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as
homemade yogurt, sour cream, true buttermilk, and homemade butter.
She gives us comfort foods such as Milk Toast and Cream of Tomato
Soup alongside Panir and Chhenna from India. Here, too, are old
favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a
New Englandish Clam Chowder, and the elegant Russian Easter
dessert, Paskha. And there are drinks for every season, from
Turkish Ayran and Indian Lassis to Batidos (Latin American
milkshakes) and an authentic hot chocolate.
This illuminating book will be an essential part of any food
lover's collection and is bound to win converts determined to
restore the purity of flavor to our First Food.
From the Jacket
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.
Anne Mendelson, author of Stand Facing the Stove, first
explores the earliest Old World homes of yogurt and kindred
fermented products made primarily from sheep's and goats' milk and
soured as a natural consequence of climate. Out of this ancient
heritage from lands that include Greece, Bosnia, Turkey, Israel,
Persia, Afghanistan, and India, she mines a rich source of culinary
traditions.
Mendelson then takes us on a journey through the lands that
traditionally only consumed milk fresh from the cow-what she calls
the Northwestern Cow Belt (northern Europe, Great Britain, North
America). She shows us how milk reached such prominence in our diet
in the nineteenth century that it led to the current practice 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, fresh
cheeses. We learn how to make luscious Clotted Cream, magical
Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as
homemade yogurt, sour cream, true buttermilk, and homemade butter.
She gives us comfort foods such as Milk Toast and Cream of Tomato
Soup alongside Panir and Chhenna from India. Here, too, are old
favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a
New Englandish Clam Chowder, and the elegant Russian Easter
dessert, Paskha. And there are drinks for every season, from
Turkish Ayran and Indian Lassis to Batidos (Latin American
milkshakes) and an authentic hot chocolate.
This illuminating book will be an essential part of any food
lover's collection and is bound to win converts determined to
restore the purity of flavor to our First Food.
About the Author
Anne Mendelson grew up in southeastern
Pennsylvania in an area where small dairy farms were once common.
In addition to Stand Facing the Stove (a history of
The Joy of Cooking and its authors), she collaborated with
chef-writer Zarela Martínez on three cookbooks exploring Mexican
cuisine. She has written for Gourmet, Saveur, and
The New York Times. Mendelson lives in northern New
Jersey.
About the Book
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 change forever the way people think about milk.
