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The Book Of Yogurt [Paperback]

Sonia Uvezian
4.5 out of 5 stars  See all reviews (6 customer reviews)
RRP: 10.99
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Book Description

15 May 2013

The internationally acclaimed The Book of Yogurt offers more than 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 food and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt.

A genuine contribution to culinary literature, this indispensable guide 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.

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Product details

  • Paperback: 176 pages
  • Publisher: Ecco; 1st Ecco Ed edition (15 May 2013)
  • Language: English
  • ISBN-10: 0880016515
  • ISBN-13: 978-0880016513
  • Product Dimensions: 23.8 x 18.4 x 1.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 21,951 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description


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 cuisine are covered in this solid, basic book outlining the many uses of yogurt -- Booklist

Fascinating in its scope...filled with exceptional recipes -- Denver, CO Rocky Mountain News

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 cakeschocolate, lemon, jam, orange with coconut topping, fruit, and banana. A souffld 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

The recipes are the treasures of this book...a wonderful collection....The directions are simple and precise -- Kliatt Paperback Book Service

Unhesitatingly recommended as literally being the best, THE VERY BEST, in its subject area available to the public today --The Midwest Book Review

About the Author

Sonia Uvezian is the author of six highly acclaimed cookbooks. A leading authority on Middle Eastern and Caucasian cooking and a recipient of the R. T. French Tastemaker Award, Uvezian has contributed articles and recipes to various publications, including Gourmet, Bon Appétit, and Vogue. She and her husband divide their time between the United States and Europe.

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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most Helpful Customer Reviews
23 of 24 people found the following review helpful
5.0 out of 5 stars A gold mine! Should be a best seller! 29 Dec 1999
By A Customer
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 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!
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1 of 1 people found the following review helpful
4.0 out of 5 stars the book of yogurt 30 April 2014
Format:Paperback|Verified Purchase
Very nice book , gives a good insight into the background and history o .f joghurt , easy to understand . Would recommend it
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7 of 9 people found the following review helpful
5.0 out of 5 stars The best book by far on yogurt 30 Jun 1999
By A Customer
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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