A genre-expanding collection of stories that Publishers Weekly calls “perplexingly captivating” and “astonishing.” Wild Milk is like Borscht Belt meets Leonora Carrington; it’s like Donald Barthelme meets Pony Head; it’s like the Brothers Grimm meet Beckett in his swim trunks at the beach. In other words, this remarkable collection of stories is unlike anything else you’ve read.

A genre-expanding collection of stories that Publishers Weekly calls “perplexingly captivating” and “astonishing.” Wild Milk is like Borscht Belt meets Leonora Carrington; it’s like Donald Barthelme meets Pony Head; it’s like the Brothers Grimm meet Beckett in his swim trunks at the beach. In other words, this remarkable collection of stories is unlike anything else you’ve read.

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Funny and frightening, moving and unsettling, the prose poems in Mark's debut collection take readers on a wild ride The Babies, by Sabrina Orah Mark, is the premier winner of the Saturnalia Books Poetry Contest, judged by renowned poet Jane Miller (Memory at These Speeds: New and Selected Poetry). Of The Babies, poet Claudia Rankine writes, "Rarely do we encounter poems that are so precisely framed, though on their surface seemingly whimsical and erratic. These poems are gorgeous, intelligent, and disturbing."

A genre-expanding collection of stories that Publishers Weekly calls “perplexingly captivating” and “astonishing.” Wild Milk is like Borscht Belt meets Leonora Carrington; it’s like Donald Barthelme meets Pony Head; it’s like the Brothers Grimm meet Beckett in his swim trunks at the beach. In other words, this remarkable collection of stories is unlike anything else you’ve read.

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, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Mendelson then 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, 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. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.