Book Size: 7" x 10"

Pages: 320

Format: Hardback & Paperback

ISBN: 9781566568616 HB
ISBN: 9781566569293 PB

Series: yogurt-cookbook-the

Imprint: Interlink Books

Edition: 1

Photography by: Hiltrud Schulz

Illustrations: full-color photos

Release date: 01/06/12

Category:

The Yogurt Cookbook

Recipes from Around the World

By • Photography by Hiltrud Schulz

Paperback $ 25.00 | Hardback $ 30.00

“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

Yogurt is consumed in a variety of ways in many cultures throughout the world. The author- truly an expert 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 subtle flavors of Middle Eastern dishes to traditional Armenian specialties; from the spiciness of Indian curries to distinctive regional European foods. There are delicious appetizers, fragrant soups, wonderful 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 yogurt recipe cookbook. 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 authors

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.

Hiltrud Schulz is a Massachusetts-based food and travel photographer. Recent books she photographed include Kilimanjaro: A Photographic Journey to the Roof of Africa and Puerto Rico: On the Road History

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

About the Author

Hiltrud Schulz is a Massachusetts-based food and travel photographer. Recent books she photographed include Kilimanjaro: A Photographic Journey to the Roof of Africa and Puerto Rico: On the Road History

Additional information

Author

der Haroutunian, Arto

Edition

1

Inprint

Interlink Books

Pages

320

Illustrator

Schulz, Hiltrud

Illustrations

full-color photos

Release date

01/06/12

Author Home

UK & Armenia

Subtitle

Recipes from Around the World

Format

7" x 10"

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 Timesc acid and vitamin B complex , has antibiotic properties , restores normal intestinal equilibrium , and aids digestion. 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

MainReview

"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 *

Cover

Paperback, Hardback