The Book Of Yogurtby Sonia Uvezian, David Kaiserman (Introduction)
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/b>
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.
Seattle Post- Intelligencer
- HarperCollins Publishers
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- Product dimensions:
- 7.25(w) x 9.25(h) x 0.44(d)
Meet 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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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!); Zucchini-Cheese Turnovers (great with drinks or as an accompaniment to soup or salad); Persian Chilled Yogurt and Cucumber Soup with Hard-Cooked Eggs, Walnuts, Scallions, and Dill (ideal for a hot summer day); Cream of Pumpkin Soup with Sherry (wonderful hot or cold); Hungarian Chilled Cherry Soup (a splendid introduction to a summer meal); Spanish Vegetable and Seafood Salad (a perfect candidate for a summer luncheon); Czechoslovakian Omelet with Cranberries (delightfully original); Viennese Spinach-Cheese Soufflé Roll (elegant enough for company); Mexican Chicken Enchiladas (will please your palate as well as your purse); Cornish Hens in Mushroom, Tomato, and Wine Sauce (surprisingly simple to prepare); Veal Scallops with Apples (as delicious as it is uncomplicated); Meat and Eggplant Served with Yogurt Sauce with Garlic and Pine Nuts (pure bliss for eggplant lovers); Colombian Potatoes with Spiced Tomato, Onion, and Cheese Sauce (the sauce is also very good over cauliflower and zucchini); Avocado Yogurt Dressing with Garlic and Herbs (a natural with shellfish and tomatoes); Yogurt Crème Chantilly (Uvezian's own creation is a welcome alternative to sweetened whipped cream and a great way to slash calories); Yogurt Muffins (blueberry, banana, and cranberry are all delicious); Florentine Crèpes with Spinach Filling and Mushroom and Cheese Filling (a stylish entrée for a guest luncheon); German Apple Pancakes (an excellent choice for a leisurely weekend breakfast or brunch); Cheese Blintzes with Cherry Sauce (blintzes can't get much better than this!); Yogurt Lemon Cake (a standout among lemon cakes); Souffléed Cheesecake with Strawberries (utterly sublime!); Middle Eastern Date Cookies (altogether addictive); Frozen Raspberry Yogurt (fabulous!); and Italian Iced Fruit Shake (a taste of heaven on earth). The success I have had with The Book of Yogurt led me to buy Sonia Uvezian's newest book, Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan, which, I must say, is one of the greatest ethnic cookbooks I have ever seen. This inspired volume has provided me with many hours of culinary pleasure as well as much fascinating reading. Not only that, it contains some truly magnificent recipes that make use of yogurt!
Like the author's Armenian and Caucasian cookbooks as well as her latest and greatest, Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan, 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.