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The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy Hardcover – June 4, 2013

4.8 out of 5 stars 31 customer reviews

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Editorial Reviews

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.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Andrews McMeel Publishing (June 4, 2013)
  • Language: English
  • ISBN-10: 1449427537
  • ISBN-13: 978-1449427535
  • Product Dimensions: 7.7 x 1 x 8.5 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #626,094 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Mary Beth Early on June 16, 2013
Format: Hardcover
The photographs are stunning and the recipes are practical, using ingredients that are easy to come by. Lots of simple, tasty, inventive dishes - real comfort food! My grandmother and mother in West Virginia were great fans of buttermilk and these recipes take me back to that wholesome country lifestyle. Th ranch dressing and the scalloped potatoes are my favorites.
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Format: Kindle Edition Verified Purchase
This is a very nicely-written and informative book on buttermilk. I wouldn't drink it, but I love cooking with it. All sorts of recipes are included: buttermilk pie crust, buttermilk oyster crackers, buttermilk ricotta with which you can make gnocchi. I'm going to try that, as I can't have potato gnocchi. I just tried the buttermilk pancake syrup on my from-scratch buttermilk pancakes, (not Diane St. Clairs' recipe, but I will try hers), and it was the best syrup ever. That recipe alone is worth the price of the book. I only hope that the Smothered Country Ribs and the Buttermilk Mac and Cheese turn out half as well when I try them.

I have the Kindle edition, and it's nicely formatted and edited.
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Format: Hardcover Verified Purchase
I always have a full quart of buttermilk left after I have used it in a recipe and I hate to waste it.
This book gave me some wonderful ideas for something other than salad dressing and
bisquits. I never thought to make buttermilk ice cream but it's a wonderful tasty treat.
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Format: Hardcover Verified Purchase
This book is beautiful! Even if you don't bake (although, I don't know why you wouldn't), this book is worth reading. The pictures are wonderful and put you in the mood to create some of the great recipes included. I will be giving it as a gift at bridal showers.
Every homemaker should have it.
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This book is really pretty, lots of nice recipes and photos. I wanted to read more about the author's lifestyle and her farm and animals though, and was slightly disappointed at the quantity in that department.
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Format: Kindle Edition Verified Purchase
I came across Diane St. Clair in this year's March issue of Food and Wine Magazine, in which she talks about the techniques of making cultured butter. As soon as I saw her e-book on amazon, I never even gave it a second thought: I bought it immediately, and I'm so glad that I did! She focuses on how to make and use *traditional butter milk*, (e.g. the liquid leftover after you make butter), and not the commercial stuff that you buy in the supermarkets. I've already tried three of her recipes since buying the book a couple of days ago (the buttermilk pancakes, the fluffy biscuits, and the fried chicken).

The recipes are really straightforward and easy and come out wonderful! She provides really thorough explanations of using buttermilk in each recipe along with interesting side stories of its history in not only cooking but also in medicinal and beauty products. She also highlights some of the science involved in making butter and buttermilk without making me, the humble reader, too lost in the explanations and terminology. In other words, it's easy to understand, while nicely detailed. She compares and contrasts the different versions of buttermilk and buttermilk substitutes including powdered buttermilk, store-bought buttermilk, etc., and gives you an overview of what they are made of and how they differ in taste and consistency from the real stuff.

This book is really a great buy, and I found the kindle version well-priced. I highly recommend this book for anyone interested in making butter or using buttermilk! :)
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Format: Hardcover Verified Purchase
Very well written buttermilk recipe book!I have made many of the recipes and they
were excellent, very lovley book. lots of extra pretty pic and nice stories is an added plus
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it is a record of a life well lived. It teaches us to respect the dirt we walk on, the animals we raise and the food they produce for us. It teaches us that we can do much, much more than is expected of us in this land of low expectations It also makes me wish I had not abandoned the early years of my life in Europe, milking goats, making butter and growing our own food for a life of shaved legs and armpits in total electric houses (for a brief period) and massive government interference when it comes to basic rights of life such as keeping a few chickens on my acre of land or buying raw milk to drink or make cheese with.

The recipes are tempting and the search is on for a farmer who will break the law and sell me gallons of raw milk for "pet consumption" so I can make butter and buttermilk.

Noted on April 30, 2014: This book is printed in CHINA! Shame on the author and the publisher.
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