Book Size: 7" x 10"
Pages: 304
Format: Paperback
ISBN: 9781623717704
Imprint: Interlink Books
Edition: 1
Photography by: Hiltrud Schulz
Illustrations: full-color photos
Release date: Summer 2023
Category: CookbooksThe Yogurt Cookbook: 10th Anniversary Edition
Recipes from Around the World
By Arto der Haroutunian • Photography by Hiltrud Schulz
$ 25“Yogurt, a fermentation of milk by the beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, contains lacti”…a marvelous volume all about yogurt… Arto wrote The Yogurt Cookbook for yogurt lovers and future yogurt lovers.” — Super Chef Blog
About this book
The Yogurt Cookbook is the ultimate guide to cooking with yogurt and its significance around the world.
Yogurt is consumed in a variety of ways in many cultures throughout the world. The author—truly an authority on the subject—tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes.
This splendid cookbook offers over 200 yogurt recipes ranging from the delicate flavors Middle Eastern cuisine to traditional Armenian specialties; from spicy Indian curries to distinctive regional European dishes. There are delicious appetizers, fragrant soups, fresh salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes, and fritters. The Yogurt Cookbook is the ultimate guide to cooking with yogurt, and its significance around the world. If you're a yogurt lover, this is a book for you, and if you don't care for it, this book will convert you.
Brand: Arto der HaroutunianAbout the author
Arto der Haroutunian was born in Aleppo, Syria in 1940. He is the author of twelve acclaimed cookbooks, including Vegetarian Dishes from the Middle East, Middle Eastern Cookery, and North African Cookery.
His thoughtful and erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking.
Reviews
“Yogurt, a fermentation of milk by the beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, contains lacti”…a marvelous volume all about yogurt…Arto wrote The Yogurt Cookbook for yogurt lovers and future yogurt lovers.” — Super Chef Blog
“This book is great because it takes a rather common food, yogurt, and brings it to life in new and interesting ways…The recipes are given wonderful historic and geographic introductions so you can put them into context. The author knew his food history so well…Packed full of recipes, information, and passion — this book is something to shout about.” — Culinaria Libris
“To fully appreciate yogurt’s flexibility in the kitchen, it is instructive to turn to Haroutunian’s book.” — Roanoke Times
“This updated edition with beautiful color photography by Schulz gives easy recipes for making your own yogurt, yogurt cheese (labna), and Indian cheese (panir), as well as hundreds of recipes for soups, salads, entrees, and desserts from Middle Eastern, Armenian, and Indian cuisines.” — Booklist
