Cooking with Whey is an accessible and well written guide to using whey alongside recipes developed by Claudia Lucero. Released 25th Oct 2022 by Storey, it's 128 pages and is available in paperback and ebook formats.
For folks who make cheese, yogurt, and other related foods at home, whey (the liquid left over after curding, straining, and processing dairy) is usually seen as a waste product. I live and work in Norway and except for "brunost" (caramelized whey pressed into blocks and eaten on everything from pancakes to lunch sandwiches), I was not familiar with other thrifty uses of whey. This book is so much more.
The layout is accessible and easy to follow. The author's friendly and competent instructions are well explained and accessible to non-experts/beginners. The book has a retro vibe; there aren't any photos in the text or the recipes. The illustrations are simple but easy to understand and recognize (see cover).
Four stars. Definitely a niche book, but quite a good one. The recipes are varied and appealing. This would be a good choice for public library acquisition, home use, as well as for self-sufficiency and smallholding folks.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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