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Annie Bell: The Modern Dairy

MILLY'S LIBRARY

Annie Bell: The Modern Dairy

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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.

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.

About the Author: Annie Bell trained as a chef before becoming the cookery writer for Vogue, and then food writer on the Independent. She has been principal cookery writer on the Mail on Sunday's YOU Magazine for over 15 years. Her previous cookbooks include the Gorgeous series, Soup Glorious Soup, The Camping Cookbook, The Picnic Cookbook, Annie Bell's Baking Bible and Low Carb Revolution and How to Cook.

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