The Yogurt Cookbook: Recipes from Around the World

Yogurt is consumed in a variety of ways in many cultures throughout the world. The author—truly an expert on the subject—tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes. This splendid cookbook offers over 200 yogurt recipes ranging from the subtle flavors of Middle Eastern dishes to traditional Armenian specialties; from the spiciness of Indian curries to distinctive regional European foods. There are delicious appetizers, fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes, and fritters. The Yogurt Cookbook is the ultimate yogurt recipe cookbook. If you’re a yogurt lover, this is a book for you and if you don’t care for it, this book will convert you.

When Syrian-born chef and writer Haroutunian immigrated to Britain with his family as a child in 1952, his mother brought with them a cup of yogurt that would be the starter for a fresh batch she would prepare upon their arrival. The starter of that culture had been brought years earlier from Armenia, where his family originated, and had been kept alive in some form for many generations. Yogurt, a fermentation of milk by the beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, contains lactic acid and vitamin B complex, has antibiotic properties, restores normal intestinal equilibrium, and aids digestion. This updated edition, with beautiful color photography, by Hiltrud Schulz, gives easy recipes for making your own yogurt, yogurt cheese (labna), and Indian cheese (panir) as well as hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. Unfortunately, Haroutunian died suddenly in 1987 at the age of 47, but it’s nice to see that his work lives on through these timeless recipes. --David Siegfried

"Yogurt, a fermentation of milk by the beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, contains lacti"...a marvelous volume all about yogurt...Arto wrote The Yogurt Cookbook for yogurt lovers and future yogurt lovers."

"This book is great because it takes a rather common food, yogurt, and brings it to life in new and interesting ways...The recipes are given wonderful historic and geographic introductions so you can put them into context. The author knew his food history so well...Packed full of recipes, information, and passion-this book is something to shout about."

"To fully appreciate yogurt's flexibility in the kitchen, it is instructive to turn to Haroutunian's book."

"This updated edition with beautiful color photography by Schulz gives easy recipes for making your own yogurt, yogurt cheese (labna), and Indian cheese (panir), as well as hundreds of recipes for soups, salads, entrees, and desserts from Middle Eastern, Armenian, and Indian cuisines."

?Yogurt is consumed in a variety of ways in many cultures throughout the world. The author-truly an expert on the subject-tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes. This splendid cookbook offers over 200 yogurt recipes ranging from the subtle flavors of Middle Eastern dishes to traditional Armenian specialties; from the spiciness of Indian curries to distinctive regional European foods. There are delicious appetizers, fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes, and fritters. The Yogurt Cookbook is the ultimate yogurt recipe cookbook. If you're a yogurt lover, this is a book for you and if you don't care for it, this book will convert you.

Arto der Haroutunian was born in Aleppo, Syria in 1940. He is the author of twelve acclaimed cookbooks, including Vegetarian Dishes from the Middle East, Middle Eastern Cookery, and North African Cookery. His thoughtful and erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking.

Hiltrud Schulz is a Massachusetts-based food and travel photographer. Recent books she photographed include Kilimanjaro: A Photographic Journey to the Roof of Africa and Puerto Rico: On the Road History.