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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
Winner - Gourmand World Cookbook Awards: Best World Gourmand
Cookbook Milk and Cheese 2017 Dairy is a nutritional powerhouse. It
offers the richest natural source of calcium and has a host of
other vitamins, minerals and high-quality nutrients. As more and
more studies show that fat is more friend than foe, the time has
come to reintroduce and reinvent it. In The Modern Dairy, Annie
Bell explains the science behind this food's goodness and how to
source the very best produce, with recipes that celebrate it in
healthy ways and reflect the way we cook and eat today. Chapters
include `Homemade' with flavoured yogurts, fromage frais and
whipped sweet and savoury butters. There are delicious `Melts' such
as a Fennel, Dolcelate and Rosemary Pizza and Halloumi Burgers with
Lemon and Mint. While vegetarians are well-looked after with
Broccoli and Quinoa Pilaf with Crispy Feta, a Very Tomatoey Mac 'n'
Cheese and Eggs with Smoky Cauliflower and Manchego. While puddings
range from the indulgence of a Parisian Blackcurrant Cheesecake to
Honey Yogurt Ice Cream.
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