IN THIS ISSUE October 2008 A RECIPE FROM: Milk Apple-Onion Cream Soup
Don't forget that all recipes that appear in this newsletter are available in the Recipe Archive!
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Dear Cooks,
This month's newsletter is, unfortunately, not for the lactose intolerant. That's because this month, Knopf celebrates the publication of Milk. Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, and North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. In this vein, I'm including a recipe from Milk for Apple-Onion Cream Soup—perfect for staving off the incoming fall chill. And this is a great opportunity for you to take advantage of this year's apple harvest! Enjoy the soup—unless you're one of the aforementioned lactose intolerant, in which case, I promise to make up for it in next month's recipe reader, which will feature Joël Robuchon's definitive guide to French cooking. Until then, happy cooking!
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