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The Complete Dairy Foods Cookbook: How to Make Everything from Cheese to Custard in Your Own Kitchen
'Trusted Seller;, good condition
- GenresCookbooks
296 pages, Hardcover
First published January 1, 1982
27 people want to read
About the author
Annie Proulx
110 books3,441 followersEdna Annie Proulx (Chinese:安妮 普鲁) is an American journalist and author. Her second novel, The Shipping News (1993), won the Pulitzer Prize for Fiction and the National Book Award for fiction in 1994. Her short story "Brokeback Mountain" was adapted as an Academy Award, BAFTA and Golden Globe Award-winning major motion picture released in 2005. Brokeback Mountain received massive critical acclaim and went on to be nominated for a leading eight Academy Awards, winning three of them. (However, the movie did not win Best Picture, a situation with which Proulx made public her disappointment.) She won the PEN/Faulkner Award for Fiction for her first novel, Postcards.
She has written most of her stories and books simply as Annie Proulx, but has also used the names E. Annie Proulx and E.A. Proulx.
She has written most of her stories and books simply as Annie Proulx, but has also used the names E. Annie Proulx and E.A. Proulx.
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February 27, 2009
As a 1982 book, it is a bit dated in some respects. Foodies and locavores have become more consumerist and are better educated about how commercial dairies are run. Antibiotics and hormones are in much wider use now at industrial dairy operations. Industrial agriculture lobbyists pressure state dairy boards to further loosen inadequate labeling requirements. The nutritional value of commercial milk is often compromised by industrial processing. Many people that think they are buying fresh milk are in fact buying reconstituted milk powder with degraded food value, skim milk in particular. It is no longer universally accepted that raw milk is a dangerous product that needs pasteurizing or homogenizing, if the dairy is clean and the dairy animals are healthy, pastured, and well-treated. Artisanal cheeses and butters are finding new markets. Opinions about the dangers of various types of fats and sources of cholesterol are changing - animal fats are no longer condemned as evil in a diverse and moderate diet. In any case, this book simply advocates moderation in the consumption of rich dairy dishes - advice that never goes out of style.
The book is stuffed with dairy recipes and instructions on cheese and yogurt making. It also has an interesting section about the history of milk use and production. Used copies are inexpensively available, and it is worth having on your shelf if you have an interest in producing some of your own dairy products, or you want to add more variety to your menu. Children and young girls often fail to get enough calcium, and may avoid drinking regular milk. It may be worth trying some new recipes to tempt them into getting calcium in other forms. Our family is experimenting with making yogurt, ice cream, and ricotta.
The book is stuffed with dairy recipes and instructions on cheese and yogurt making. It also has an interesting section about the history of milk use and production. Used copies are inexpensively available, and it is worth having on your shelf if you have an interest in producing some of your own dairy products, or you want to add more variety to your menu. Children and young girls often fail to get enough calcium, and may avoid drinking regular milk. It may be worth trying some new recipes to tempt them into getting calcium in other forms. Our family is experimenting with making yogurt, ice cream, and ricotta.
Displaying 1 of 1 review