The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
  • Alternative view 1 of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
  • Alternative view 2 of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
  • Alternative view 3 of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
  • Alternative view 4 of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
  • Alternative view 5 of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
  • Alternative view 6 of The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
<Previous >Next

The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy

5.0 1
by Diane St. Clair
     
 

View All Available Formats & Editions

The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy offers 100 recipes, from sweet to savory, designed to showcase the best that buttermilk can contribute to food, all set in the context of what it is like to live and work on a small Vermont artisanal dairy.

“Since I met Diane over a decade ago, she has

…  See more details below

Overview

The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy offers 100 recipes, from sweet to savory, designed to showcase the best that buttermilk can contribute to food, all set in the context of what it is like to live and work on a small Vermont artisanal dairy.

“Since I met Diane over a decade ago, she has shown an unwavering dedication to her family, to her farm and livestock, and most important to the quality of butter she produces on a daily basis. And over the years, she has given me a new understanding of, and appreciation for, commitment. As with anything she undertakes, The Animal Farm Buttermilk Cookbook is a product of thought and care.Through her recipes, devoted entirely to what she describes as the ‘elixir of the human race,’ Diane draws you into the rhythms of life on a farm. It is all at once introspective and celebratory. It is a lifefilled with respect.”
—Thomas Keller, The French Laundry

“The first time I tasted Diane’s butter, I was blown away. And when I later sampled her buttermilk, it was a revelation: gorgeous globs of that golden butter suspended in creamy, tangy buttermilk. Of course I wanted to put it in everything! From the moment I met Diane, I’ve been in awe of her vision, passion, and dedication. Milking cows at dawn during those Vermont winters is not for the faint of heart! She set out to do something her way—making farmstead butter and real buttermilk—and has succeeded brilliantly. I’ve been lucky enough to not only know Diane, but to have visited her farm and have her cook for me—an absolute treat. She claims the dishes are simple, but those meals have become some of my favorite food memories and I always find myself eating long after becoming full at her table because everything is so delicious. This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.”
—Barbara Lynch, chef/founder, Barbara Lynch Gruppo

For anyone who’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but “real”
dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made.

On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures.

You’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk
salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although
the best waffle recipe you’ll ever find is in this book!

Read More

Editorial Reviews

Library Journal
As organic produce and other artisan foods become more prevalent in the marketplace, the desire to obtain local, "real" dairy is likewise growing. After leaving public health services and relocating from New York City to Vermont, St. Clair established Animal Farm, a dairy farm that provides its products to the restaurants of chef Thomas Keller and to other establishments. St. Clair shares her love of fresh buttermilk by offering a wide array of recipes far beyond standard waffles and pancakes. Strawberry-peach buttermilk soup, shrimp and buttermilk grits, and mint-lemon buttermilk ice pops are among the dishes that readers will learn to prepare. Techniques for creating buttermilk at home (along with its side product, butter) are included, and each chapter contains anecdotes and information about St. Clair's farm and business. VERDICT While more of a niche book, this volume is bound to please home cooks looking for ways to use buttermilk, as well as readers who enjoy culinary tales alongside their recipes.—Kristi Chadwick, Emily Williston Lib., Easthampton, MA

Product Details

ISBN-13:
9781449427535
Publisher:
Andrews McMeel Publishing
Publication date:
06/04/2013
Pages:
224
Sales rank:
1,137,100
Product dimensions:
7.50(w) x 8.40(h) x 1.00(d)

Meet the Author

Diane St. Clair has been making her artisanal butter for Chef Thomas Keller’s restaurants for over a decade, starting with two cows and now milking eight. She also supplies Chef Barbara Lynch’s No. 9 Park restaurant in Boston. Diane has been bottling her buttermilk for three years, and it is sold throughout New England by Provisions International and sold in New York City through Saxelby Cheesemongers. In addition to making butter and buttermilk, Diane raises veal, pork, and chicken, as well as eggs. Prior to coming to Vermont 25 years ago, Diane worked in public health in New York City, and she has a master’s degree in public health from Columbia University. Diane has two adult children, and now lives with her husband, a large-animal veterinarian, on Animal Farm, in Orwell, Vermont.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >