Milk

Matthew Evans is an Australian chef and food critic turned farmer-food activist. He lives on a mixed farm that occupies a one-time apple orchard in the Huon Valley outside Hobart, Tasmania. He is nationally best known for his long-running SBS series Gourmet Farmer (six seasons), set on Fat Pig Farm's 70 acres. He has authored or co-authored 14 books on food, and is regularly interviewed on radio about all things to do with farming, growing, soil and eating.

• Fat of the Land The Original Superfood The Devil's DrinkColostrum: Making Milk Look Like a Try-HardMutant Milk DrinkersMadonna's BreastMotherly InstinctThe City Without BabiesFormulaicDon't Mind the BackwashHow Real Milk is Made It's Not What You Know, It's What You Drink Cows With Guns Don't Have a Cow! Love Oatmilk? Good. Someone Better Love Bacon Protein Shake You Are What Your Cow Ate Breastmilk Without the Breast The New Moonshine: Raw MilkHog Slop Blessed They Are Answering the Big QuestionsAcknowledgements BibliographyReferencesIndex

'One man's entertaining and deeply informative crusade into the human obsession we call milk-and a vigorous argument for us to keep drinking it, Milk vividly exposes all that is fascinating about one of the world's most important foods with surprising facts and insights on every page.' Dan Barber, chef, Blue Hill 'This is a rich dive into milk and the bounties it offers. It'll make you wish you had Matthew Evans on tap every morning - well, Milk is the next best thing!' Dr Norman Swan 'Unsettling and illuminating. You won't look at your bowl of cornflakes in quite the same way after reading this riveting investigation. Milk is a cultural, scientific and gastronomic feast. Evans at his best!' Indira Naidoo 'A revelation. Educational, relevant and eye-opening.' Nagi Maehashi, RecipeTin Eats'The story of milk is so much more than milk in plastic ... Matthew Evans, farmer and chef, does a brilliant job of taking you step by step through the ages and stages of milk to present day, milking milk, for all that it is and more. A brilliant read.' Cyndi O'Meara, nutritionist