The Yogurt Cookbook
juli 2007 · Grub Street Cookery
E-bok
192
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Om denne e-boken
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
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
Om forfatteren
Arto was born in Aleppo, Syria, the son of a priest of the Armenian Church. His father's family originated from Cilicia (South Turkey) and his mother's from Armenia. As a 9 year old his father saw the whole of his family, except for a beloved sister, massacred during the Armenian genocide of 1915 to 1918. He became separated from his sister whilst walking hundreds of miles to Syria where he and thousands of other survivors found sanctuary. After spending nearly a year living on the streets he was picked up and placed in an orphanage. As an adult he spent many years searching for his sister, eventually finding her among the Bedouin.
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