The Dairy [antikvár]

Fovewovd As the title implies, these are long-established recipes and somé of the dishes have very ancient origins indeed. Many developed when little thought was given to the dangers of cholesterol and the perils oj too muchfat in the diet. The products of the dairy farm were simply seen as part oj the bounty of nature, there for all to eat and enjoy. Today we are more cautious, perhaps to a ludicrous degree when somé of us are feeding our infants and young children low fat versions offoods that are vitai to the growth of healthy bones and teeth and the sound development of their growing bodies. Milk and cheese are eqnally important where older people are concerned to help guard against the dangers ofbrittle bone disease. The debate as to the healthiness of butter versus modern vegetable spreads has still not beenfully resolved though most would agree that butter tastes superior and has very much better qualities when used ín cooking. The answer has always been that moderation lies in all things and that over-reliance on onefood or group offoods is hardly sensible if we wish to achieve a lifetime of good liealth. If we concentrate on a balanced diet, taking foods from many different groups, such as fresh fruit and vegetables, pulses and cereals, meats and fish, we need hardly deny ourself once in a whilefor a special occasion meal, perhaps, one or two of the delicious recipes in this book which we can eat with the clear conscience that they are a good source of protein, calcium and many other vitai nutriments, too. Apart from the health and nutrition aspect, do not forget the extreme versatility of milk and its many byproducts. Where would we be without eggs, cream, cheese and yogurt? Indeed, the food traditions of the Western world would immediately collapse or would at least be infinitely poorer if they were to suddenly disappear from the face of the earth. Last but not least, we mustface the indisputable fact that everything produced from dairy and farmyard is uniquely delicious.