At A Glance
Milk was a very important part of my childhood . We had Milk River breaks in 1st and 2nd grade every good afternoon , and ripping open that little cartonful was easily one of my day-by-day highlight . I ’d almost always require to have milk with dinner , after previously having some for breakfast and those wonderful good afternoon gaolbreak , but my ( eminently impudent ) parents would gently prompt me that I had already had my just plowshare of dairy farm for the day .
Even now as an grownup , nothing unfeignedly beats an ice - cold-blooded glass of milk , and I would be a bare shell of my current self if I could n’t have stale cereal grass , my go - to recent - night bite that essentially beget me through college ( and beyond ) . Thankfully , I am not alone in my mouthful for dairy , and withThe Dairy Good Cookbook , America ’s dairy farmers get a fortune to show you all the varied ways they expend and love their products .
bonny warning : If you ’re lactose - intolerant or have removed dairy from your diet , you may want to skip the ease of this review — this book is plausibly not for you . ( Also , you have my fellow feeling : I would be nothing without cheese . )
Structured from sunrise to sunset with an additional chapter for special occasion , The Dairy Good Cookbookis packed with over 100 recipes that will please any dairy farm - lover ’s palate . They range from simple comfort food contributed by the farmers themselves , like Caraway Cheese Soup from Wisconsin farmers John and Kim Koepke and pinkish Arctic Freeze from Sarah VanOrden in Ovid , N.Y. , to recipes from award - winning chefs and restaurateurs , including a yogurt parched cod from Top Chef contestant Carla Hall and a creamy pea soup from James Beard Award victor Sandy D’Amato .
stock and farmer visibility keep the book readable while also reminding you of the time and Energy Department dairy farmers ( and their cow ) put into their employment . Peter Krumhart and Dean Tanner ’s solid food picture taking brings the formula to animation , and the inclusion of farm and animal photos make the intensity palpate complete . Who would n’t desire to make a Vanilla Iced Mochaccino while also getting to see a cute pic of a Holstein getting a scratch from a youngster ?
Of course , an entire cookbook of dairy farm - based dishes can bulge out to wear a little thin — you could only use a yogurt sauce so many time a calendar week — but Kingsley does an admirable job keeping the recipes diverge . Plus , many of them , especially the entrées like melanise Fish Tostadas with Watermelon Salsa , only feature a sprinkle of cheeseflower , so put aside any worries that the Word is fill up only with lowering meal .
There is also a handy chart at the front of the book that explains how each of the 12 featured dairy products in the book of account are actually made and how to properly contain them into your preparation . It would have been squeamish to see this fleshed out a small more to contain some info on the milk cognitive operation and dairy farm - moo-cow farming , but that is definitely outside the compass of a cookbook .
All in all , The Dairy Good Cookbookis a solid addition to your cookbook library , featuring myriad ways — some expected , some surprising — to work dairy into your diet . It also remind you to be grateful not only for the animals who acquire the milk that we transubstantiate into a all-inclusive multifariousness of versatile and delicious dairy ware , but also for the Farmer themselves , who work inexhaustibly to see that you may come up milk in every food market store across the country .
The Final Word : Pick up a copy ofThe Dairy Good Cookbookto never wonder what do with the dairy farm product in your fridge ever again .
Get more milk - ground recipe on HobbyFarms.com :
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