| Author: | Arto der Haroutunian | ISBN: | 9781909808867 |
| Publisher: | Grub Street Publishing | Publication: | July 30, 2007 |
| Imprint: | Grub Street Cookery | Language: | English |
| Author: | Arto der Haroutunian |
| ISBN: | 9781909808867 |
| Publisher: | Grub Street Publishing |
| Publication: | July 30, 2007 |
| Imprint: | Grub Street Cookery |
| Language: | English |
Yogurt takes center stage in “hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless” (Booklist).
By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes, ranging from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and European foods. The many tempting appetizers include dips to yogurt cheese. There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There are sauces, salad dressings, and drinks. There is even a section on bread, pancakes, and fritters.
This ultimate yogurt recipe cookbook is the perfect complement to a yogurt maker and will even convert those on the fence about this versatile ingredient.
“To fully appreciate yogurt’s flexibility in the kitchen, it is instructive to turn to Haroutunian’s book.” —The Roanoke Times
“Filled with delicious recipes for all manner of dishes . . . It draws on many culinary traditions and will appeal to anyone who enjoys real homemade food . . . A winner.” —Mostly Food & Travel Journal
Yogurt takes center stage in “hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless” (Booklist).
By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes, ranging from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and European foods. The many tempting appetizers include dips to yogurt cheese. There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There are sauces, salad dressings, and drinks. There is even a section on bread, pancakes, and fritters.
This ultimate yogurt recipe cookbook is the perfect complement to a yogurt maker and will even convert those on the fence about this versatile ingredient.
“To fully appreciate yogurt’s flexibility in the kitchen, it is instructive to turn to Haroutunian’s book.” —The Roanoke Times
“Filled with delicious recipes for all manner of dishes . . . It draws on many culinary traditions and will appeal to anyone who enjoys real homemade food . . . A winner.” —Mostly Food & Travel Journal
