Adult Nonfiction SF251 .M46 2008
Summary: Part cookbook--with more than 120 enticing recipes--part culinary history, part inquiry into the evolution of an industry,Milkis a one-of-a-kind book that will change forever the way we think about milk. Anne Mendelson, author ofStand Facing the Stove,takes us first on a journey through the lands that traditionally consumed only milk fresh from the cow (northwestern Europe, Great Britain, North America), showing us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding and overprocessing. She then explores yogurt and other fermented products from the Old World made primarily from sheep and goats' milk and soured as a natural consequence of climate. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to do are a revelation of how pure milk products should really taste. In the recipes that follow we find such comfort foods 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, and the elegant Russian Easter dessert, Paskha. 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 that we once enjoyed in our First Food.
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