Cook Milk in Any Flavour You Like

Gina Conte is a Toronto account executive.

The impressive list of qualified organizations and people who put
together this book increases its appeal and credibility. Indeed, the
various government marketing boards and respected names indicate that
careful thought, research, and testing went into making this cookbook
accessible to a wide variety of tastes and levels of know-how.

It begins with a table of contents and ends with a very comprehensive
index that cross-references the recipes with the main ingredients and
categories. (One can find borscht, for example, under the main
ingredient heading of “beets,” under “borscht,” and under the
general heading “soup”).

The first section includes interesting titbits and salient information
on such topics as the nutritional content and benefits of milk,
Canada’s Food Guide, cooking and measuring tips, a storage guide to
perishable foods, metric conversion, equivalence, and substitution
charts. (A glossary of terms is also included.) The book then progresses
logically from appetizers to desserts. Unfortunately, the absence of a
title page separating each section obliges the reader to keep referring
to the table of contents to find where each section starts.

The recipes use foods that are found in most homes and, more
importantly, that are easy to prepare. The varied recipes range from
simple, everyday fare such as Macaroni Casserole with Double Cheese to
more involved entertaining dishes such as Seafood Crкpes. Of particular
interest and appeal are the different recipes from around the globe. The
exotic flavors of other cultures can be sampled in recipes such as
Moussaka, East Indian Chicken, Mexican Bean Beef Casserole, Manicotti
with Mushroom Sauce, and Oriental Barbecued Pork with Pineapple Peanut
Sauce. This is one cookbook that will be used again and again.