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Diane St. Clair
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The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy Kindle Edition

by Diane St. Clair (Author) Format: Kindle Edition
4.7 4.7 out of 5 stars 68 ratings
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“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.” —Thomas Keller, The French Laundry

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!

“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, James Beard Award–winning chef
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  1. Print length
    228 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    Andrews McMeel Publishing, LLC
  5. Publication date
    June 4, 2013
  6. File size
    11295 KB
  7. Page Flip
    Enabled
  8. Word Wise
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  9. Enhanced typesetting
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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.

Product details

  • ASIN ‏ : ‎ B00B1D01XG
  • Publisher ‏ : ‎ Andrews McMeel Publishing, LLC (June 4, 2013)
  • Publication date ‏ : ‎ June 4, 2013
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 11295 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 228 pages
  • Customer Reviews:
    4.7 4.7 out of 5 stars 68 ratings

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Diane St. Clair

Diane St. Clair

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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

4.7 out of 5 stars
4.7 out of 5
68 global ratings

Top reviews from the United States

Sylvia
5.0 out of 5 stars Fantastic book!
Reviewed in the United States on October 21, 2014
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! :)
8 people found this helpful
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Karin B.
5.0 out of 5 stars This is not only a cookbook....
Reviewed in the United States on December 22, 2013
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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.
8 people found this helpful
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Ginny
4.0 out of 5 stars well written and easy instructions as well as tasty recipes
Reviewed in the United States on November 20, 2016
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Interesting cookbook, well written and easy instructions as well as tasty recipes. Good narrative and interesting pictures. This isn't a hyped up book.
One person found this helpful
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K. J. Kalin
5.0 out of 5 stars The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy by Diane St. Clair
Reviewed in the United States on November 17, 2013
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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.
12 people found this helpful
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Ellen
5.0 out of 5 stars The book is delicious!
Reviewed in the United States on August 13, 2013
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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.
7 people found this helpful
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Elaine Sargent
5.0 out of 5 stars Ordered this book thinking it would be filled with great recipes for buttermilk and got the added joy of ...
Reviewed in the United States on May 21, 2015
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Ordered this book thinking it would be filled with great recipes for buttermilk and got the added joy of reading a wonderful wonderful story. Believe me, my shelves are filled with way more cookbooks than necessary; but, this one will be " front and center " when it comes to me recommending a book to anyone. Oh yes, and just so you know ---- I have tried many of the recipes in it and loved everyone of them. One of the best purchases I have ever made. Kudos to Diane St. Clair!
8 people found this helpful
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Karin
5.0 out of 5 stars Cooking with Buttermilk
Reviewed in the United States on September 15, 2013
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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.
11 people found this helpful
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kathy
5.0 out of 5 stars Great comfort food cookbook!
Reviewed in the United States on August 20, 2013
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The first time you hold that golden mixture in your hands, you are hooked! This book teaches you to appreciate all that butter and buttermilk have to offer. Diane makes you feel like you also live in Vermont. Great addition to your cooking library!
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Top reviews from other countries

kate docherty
5.0 out of 5 stars Value for Money
Reviewed in the United Kingdom on September 24, 2023
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I received my second hand copy of ‘The Animal Farm Buttermilk Cookbook,’ on the date given. It was securely wrapped and in excellent condition. I am looking forward to exploring the use of buttermilk in food preparation and am eager to sample the tempting recipes within the book.
Many thanks for your excellent service. 👏🏻👏🏻👏🏻
Kate Docherty. (Scotland)
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Janice Harrington
5.0 out of 5 stars Lovely, nurturing, delicious
Reviewed in Canada on September 22, 2013
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Wonderful short anecdotes, narratives and reflections add to the rather delicious recipes on offer. A reminder that DIY is not hard and it is really easy to be able to skip the premade grocery store options. Now, if only it were easier to find the wonderful dairy products Such as those from Animal Farm in places other than Vermont.
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