The Modern Dairy
Nourishing recipes using milk, cream, cheese, butter and yogurt. Discover the science behind this nutritional powerhouse
Published 15 Jun 2017
Size 250 x 210 MM
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 Feta and Harissa, a Very Tomatoey Mac ’n’ Cheese and Eggs with Smokey Cauliflower and Manchego. While puddings range from the indulgence of a Parisian Blackcurrant Cheesecake to Honey-yogurt Ice Cream.
Annie Bell has a Master of Science degree in Human Nutrition. She is an award-winning cookery writer who trained as a chef before writing for Vogue, and then the Independent. She has been principal cookery writer on the Mail on Sunday’s YOU Magazine for the last 20 years. Her previous cookbooks include the Soup Glorious Soup, The Camping Cookbook, Annie Bell’s Baking Bible, Low Carb Revolution and How to Cook.