Rediscover Two Essential Cookbooks from SRP

Imagine preparing your family a slow cooked masterpiece on a cold winter’s night. Or whipping up your first batch of homemade kefir, yogurt, butter, or cheese come a leisurely weekend afternoon. Which would you rather do? Happily, there’s no need to choose. With Chef Phyllis Quinn’s Slow Cook Gourmet and Udderly Cultured at your disposal, you can do both.

Phyllis Quinn, the beloved figure behind the Ask Chef Phyllis blog at Selene River Press, shows off her incredible range of food knowledge and cooking prowess with these must-have cookbooks, now updated with new photographs and available in their second printing.

Leave Your Old Slow Cooker Recipes in the Dust

For starters, The Slow Cook Gourmet offers five globally inspired, one-of-a-kind recipes you’d be hard-pressed to find anywhere else. As the days get cooler and the nights come earlier, this is the kind of food we’ll crave:

  • Filled and rolled tender beef steaks with a rich, salty-smoky pork gravy (Beef Roulades from Southern Germany)
  • A hearty, rich stew of elegantly prepared seasonal vegetables, quinoa, and white beans (Vegetarian French Cassoulet)
  • Seriously tender pork bathed in Caribbean spices (Trader Vic’s Cuban Pork)

There’s more, but you get the idea. Prepared with whole food ingredients that are a joy to cook and eat, the mouthwatering dishes in Slow Cook Gourmet will surely get your family clamoring to the table.

Learn the Art of Traditional Milk Fermentation

In Udderly Cultured, Chef Phyllis celebrates an art almost as old as civilization itself: traditional milk and cream fermentation. Now you can rediscover nearly lost cooking methods and techniques for making your own butter, kefir, cheese, and other heritage foods. Once upon a time, preparing these ingredients wasn’t a goal but a way of life. Consider Udderly Cultured another step in the exciting journey back to our food and health roots.

Once you master the basics with Quinn’s simple, step-by-step, thoroughly kitchen-tested instructions, you can use them in a collection of sweet and savory dishes that are destined to become keepers:

  • Effervescent, probiotic-rich kefir (Kefir Smoothie)
  • Thick, tangy buttermilk (Lightest Pancakes Ever)
  • Fresh mozzarella (Pizza Margarita)
  • Raw-milk yogurt (Sweet Yogurt Parfait)

And there’s more. So much more. Let Udderly Cultured convince you how easy it is to skip the prepackaged, processed, pasteurized dairy products from the grocery store. Instead, make your own fermented milk and dairy products for more flavor, more nutrition, and more all-around goodness. (It certainly doesn’t hurt that Udderly Cultured is filled with beautiful updated photographs that will make your mouth water.)

What are you waiting for? Get one or get ’em both! These titles are available in convenient ebook editions and attractive spiral-bound Publisher Printout Editions.

Heather Wilkinson

Heather Wilkinson is the Archives Editor for Selene River Press.

Related Topics

books on nutrition | new to SRP | raw milk

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