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The Book Of Yogurt Paperback – August 25, 1999


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The Book Of Yogurt + Girmi RI52 yogurt starter, 2 - 5 gram packets. + Euro Cuisine YM80 Yogurt Maker
Price for all three: $40.74

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Product Details

  • Paperback: 176 pages
  • Publisher: Ecco; 1st Ecco edition (August 25, 1999)
  • Language: English
  • ISBN-10: 0880016515
  • ISBN-13: 978-0880016513
  • Product Dimensions: 9.4 x 7.3 x 0.5 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (99 customer reviews)
  • Amazon Best Sellers Rank: #13,353 in Books (See Top 100 in Books)

Editorial Reviews

Review

...fascinating in its scope...filled with exceptional recipes. -- Denver Rocky Mountain News

...unhesitatingly recommended as literally being the best, the very best, in its subject area available to the public today. -- The Midwest Book Review

A name can be an immediately recognizable sign of excellence....And so it can be with cookbooks. Such [is] the one I have in hand, titled The Book of Yogurt, and bearing an author's name that's a certification of merit - Sonia Uvezian. -- Stan Reed, Seattle Post-Intelligencer

All courses and cuisines are covered in this solid, basic book outlining the many uses of yogurt. -- Booklist

Sonia Uvezian has never disappointed me with any of her cookbooks....[She] is an expert on yogurt....The recipes are splendid, from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and Caribbean cooking to the suaveness of French and other European foods....In the appetizers there are so many delicious dishes it would be hard to begin to list them, ranging from dips to yogurt cheese (there is a recipe to make this simple, yet utterly divine, cream cheese which I am using more and more instead of commercial cream cheeses). There are a dozen fragrant soups...24 wonderful salads, and 11 interesting egg dishes. There are recipes for fish, poultry,...meat, pasta, and vegetables. There are sauces, from salad dressings to a yogurt creme chantilly (a light, refreshing alternative to sweetened whipped cream with about half the calories) and a chocolate yogurt sauce that makes a marvelous frosting. There is a section on bread...She also has recipes for waffles, pancakes and fritters...However, it was the dessert section that started me cooking up a storm. Such wonderful cakes - chocolate, lemon, jam, orange with coconut topping, fruit and banana. A souffled cheesecake with strawberries...a molded yogurt cream, a marvelous coffee mousse, and all kinds of yummy frozen yogurts. I tried the chocolate cake with chocolate yogurt sauce and got raves. It was one of the best chocolate cakes I've ever made....If you love yogurt, this is a book for you. If you hate yogurt, this book will convert you, if anything can. -- Nancy Newman, Chicago Sun-Times

Sonia Uvezian is an expert on yogurt. . . . The recipes are splendid.. .. If you love yogurt, this is a book for you. If you hate yogurt, this book will convert you. -- Chicago Sun-Times

Unhesitatingly recommended as literally being the best, the very best, in its subject area. -- The Midwest Book Review

From the Publisher

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappe. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt.

A genuine contribution to culinary literature, this indispensable, one-of-a-kind volume will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.


More About the Author

Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including Recipes and Remembrances from an Eastern Mediterranean Kitchen, Cooking from the Caucasus, and The Book of Yogurt. Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications.

Customer Reviews

Looking forward to trying more from this delightful book.
H. Mackay
I probably wouldn't have bought it if I'd known it was a recipe book - I have too many of those already!
Cori Castaldo
This book gives you ideas how to make yogurt and then how to incorporate it into all kinds of recipes.
Joanna Daneman

Most Helpful Customer Reviews

212 of 219 people found the following review helpful By A Customer on December 28, 1999
Format: Paperback
I was delighted to see this definitive volume on yogurt cookery back in print. It is said that a cookbook is worth its price if it contains one really good recipe. I have already tried well over a hundred recipes from this book, and the results have been fantastic. Here are some of my favorites:
Feta and Cream Cheese Spread with Garlic and Herbs (although this recipe has been passed off as Armenian, Egyptian, Turkish, or Russian, it is actually Uvezian's own invention and one of the best cheese spreads I've ever had); Mushroom Dip (absolutely first-rate!
Read more ›
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64 of 67 people found the following review helpful By A Customer on June 5, 1999
Format: Paperback
Like the author's Armenian and Caucasian cookbooks, "The Book of Yogurt" is a classic in its own right and a remarkable guide to great eating. Written by a true connoisseur, it offers hundreds of sensationally good recipes and is a godsend for calorie counters since a majority of the dishes described are lighter and kinder to the waistline than their traditional counterparts. Many cookbooks are bought, set on a shelf, and never really used, but the recipes in this collection, which include some superb ones created by Uvezian herself, are impossible to resist. This consistently outstanding book by one of America's best food writers has expanded my culinary horizons and has made my everyday cooking healthier and more adventurous
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59 of 62 people found the following review helpful By M. Russell on June 7, 2007
Format: Paperback Verified Purchase
Bought this for my daughter to accompany a yogurt maker. I thought the purchase was for recipies for "making" different yogurt products. It is but, also a cookbook of recipies from around the world "using" yogurt. Easy to read and follow format. Those I have personally tried are very good!
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How about stuffed kibbeh (finger-sized lamb meatballs) in yogurt sauce? What about curry, cucumber soup, grain salads with yogurt sauce and stuffed zucchini in yogurt sauce? If you want to add a Middle-East or Asian flair to your cooking and are tired of lashing tomato sauce on every baked dish, this is for you.

Yogurt is very versatile and is used world-wide as a sauce or ingredient as you would cream, cheese or milk. Depending on how you make yogurt, it can be creamy, thick like sour cream, thin like buttermilk, sweet or very tart. This book gives you ideas how to make yogurt and then how to incorporate it into all kinds of recipes.

The book goes from soup to desserts, with everything in between and is a very complete cookbook in itself. Recommended.
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39 of 42 people found the following review helpful By Amazon Customer on April 24, 2002
Format: Paperback Verified Purchase
I am Lactose intolerant, but I love creamy food and need calcium. It had very nice, easy recipes. Expanded my creativity with the homemade yogurt I made. The book is intended for people who are comfortable in the kitchen. It is not a beginner's book because you need to be familiar with cooking terms such as deglaze, julienne, reduce, etc. Some of the food seemed strange to me, mostly middle eastern and eastern european, but I like to try new things and it gave me a guide to how to substitute yogurt for sour cream and mayo in my own recipes.
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42 of 47 people found the following review helpful By A Customer on June 30, 1999
Format: Paperback
You don't have to love yogurt to love this groundbreaking work, which reflects the originality and professionalism of Uvezian's other cookbooks. There is an excellent introduction by the author's husband, and the recipes are clearly written and yield spectacular results. This eye-opening collection has become one of my all-time favorites. It is a joy to read, to cook from, to give, and to receive. I recommend it wholeheartedly!
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17 of 17 people found the following review helpful By Swimmer on September 22, 2007
Format: Paperback Verified Purchase
This is a truly wonderful little recipe book. The middle eastern recipe's are authentic and very easy to follow. There are so many wonderful ideas for either homemade or storebought yogurt. I have begun making yogurt three times a week, and its so nutricious and healthful. This book has given me so many simple recipies that I use daily. Yogurt has become a part of our daily diet.
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56 of 66 people found the following review helpful By apoem TOP 1000 REVIEWERVINE VOICE on April 24, 2003
Format: Paperback Verified Purchase
The author discusses the history of yogurt, explains how yogurt is made and then provides a wide variety of recipes using yogurt.
The recipes are very easy to follow, use common household ingredients, and turn out great. Every meal has turned out great.
Enjoy.
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