Disclosure: Artscroll provided me with a copy of this book to review. Opinions are my own.
Leah Schapira and Victoria Dwek have released another book in their “made easy” series in time for Shavuoth. Like the earlier books in this series, Dairy Made Easy is a slim book, very attractively designed. The target audience for this book seems to be cooks who already have plenty of comprehensive, basic cookbooks and are looking to freshen up their dairy menus with recipes that are creative but not too much of a patchke.
The recipes in Dairy Made Easy are clearly explained and reasonably do-able for most cooks. While most of them look fairly easy to make, not all of them are dead simple. Recipes that sound delicious but a little involved: Arancini (deep-fried cheese-stuffed rice balls), chocolate croissants, and cheese buns/babka.
This being a dairy cookbook, the recipes feature lots of butter, cream and cheese. Most don’t have over-the-top amounts, but some do. The Three Cheese Quiche has a pint of sour cream and almost two sticks of butter in the crust and over 2 1/2 lbs. of cheese in the filling. The Cajun Creamy Pasta, the Penne a la Vodka, the Pesto Cream Sauce and the Alfredo sauce all use about a pint of heavy cream.
The authors do include a “Make it Light” page that lists the lighter recipes in the book and provides tips for lightening up some of the richer recipes. A sidebar explains how to use Greek yogurt as a substitute for higher fat ingredients like cream cheese or sour cream. (Throughout the book, the authors suggest using a particular brand of Greek yogurt and another brand of hard cheese.) There is also a “Make it Pareve” page.
Another thing to bear in mind: the book emphasizes pasta and bread, not whole grains and legumes. The main dishes in this book are primarily divided between the chapters “Pizza,” “Pasta,” and “Soups, Salads & Sandwiches.” There are ten pasta dishes, five pizza/calzone recipes and four sandwich recipes. Besides these bread or pasta main dishes, there is one fish recipe, one quiche recipe and one frittata recipe.
All that being said, the bottom line with any cookbook is whether or not the recipes are appealing and actually work. On this count, the authors definitely deliver. I have liked everything that I have made from this book and there are a number of other recipes I want to try. Here is what I have already made from this book: