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:

The Yogurt Cookbook: 10th Anniversary Edition

Recipes from Around the World

By • 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:

About 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

Recommended books