The Yoghurt Cookbook

by Arto der Haroutunian

The more than 200 recipes in this book from Armenian-born writer Arto der Haroutunian (1940-1987) expand the use of yoghurt beyond the limitations of breakfasts, desserts and dips, incorporating it into an array of dishes. As well as instructions for making yoghurt, there are soups, salads, breads and vegetables, plus egg, meat and fish recipes, which draw on culinary traditions from around the world. The explanations are short and simple, and the photography mouth-watering.

Genres: Cookbooks, Cooking, Nonfiction, Food

288 pages, Hardcover

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.