Author Annie Bell offers a new approach to diary, overturning myths and misconceptions with recipes that celebrate dairy in new, healthier ways. Full colour throughout
After years of being treated like a pariah in the fridge, dairy is making a comeback. Just a few shavings of Parmesan make a wonderful salad loaded with flavour, a dollop of creame fraiche adds extra richness to a soup, a chuck of gruyere perfectly accentuates a nutritious tomatoey pasta dish or fat-free quark gives a healthy lift to a blackcurrant cheesecake. Author Annie Bell trained as a chef before becoming the cookery writer for Vogue, and then food writer on the Independent.
250 x 210 224 Pages
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