The Yoghurt Book

by Arto der Haroutunian

Confined for millennia to its homeland of Armenia, the Caucasus and Iran, yoghurt finally arrived in the West and quickly captured the imagination and fancy of millions of people, mainly as a snack or dessert. But yoghurt is more than a dessert, writes the author: 'Its versatilities have been known for centuries by people of the Middle East, the Caucasus, the Balkans and north India where it appears in soups, salads, sauces, stews, pastries and sweets enhancing and enriching the food, giving it flavour and a touch of magic.'
Here, then, is a rich selection of recipes which illustrate the potential of this 'magic' food, plus information on the origins and background of each dish.

Genres: Cookbooks, Cooking, Nonfiction, Food

206 pages, Paperback

First published April 1, 1983

Reviews

[Donna · Rating 4 out of 5]

You would never know how versatile yogurt is as an ingredient. I enjoyed learning all about yogurt and reading about how many cultures use it in their cuisine. Many more countries than I expected, which is part of the fun of the book. The recipes are interesting and I've tried several so far. Yum! The photos are excellent as well.

[Simon Cabral · Rating 5 out of 5]

The Yogurt book is good for you so read it!

[Anne · Rating 4 out of 5]

I have started to make my own yogurt using full fat jersey milk. We like it strained to make what Haroutunian calls labna but what we would think of as a thick Greek yogurt. Absolutely scrummy. There are lots of lovely recipes incorporating yogurt in this book.

[Png · Rating 2 out of 5]

Love to try the desserts! Otherwise, easy-to-make recipes and lovely photos.