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

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by Diane St. Clair



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Product Details

ISBN-13: 9781449427535
Publisher: Andrews McMeel Publishing
Publication date: 06/04/2013
Pages: 224
Sales rank: 384,293
Product dimensions: 7.50(w) x 8.40(h) x 1.00(d)

About 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.

Table of Contents

Introduction all about buttermilk vii

Chapter 1 the basics of buttermilk 1

Chapter 2 breakfasts 17

Chapter 3 soups 39

Chapter 4 salads and dressings 59

Chapter 5 breads 79

Chapter 6 main dishes 93

Chapter 7 sides 125

Chapter 8 cakes and pies 143

Chapter 9 desserts 171

acknowledgments 199

metric conversions and equivalents 200

index 203

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The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I am now inspired to try making my own buttermilk and all the yummy recipes in this book.