Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

by Cheryl Sternman Rule

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Overview

Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food by Cheryl Sternman Rule

Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses.

In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt.

Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.

Product Details

ISBN-13: 9780544252325
Publisher: Houghton Mifflin Harcourt
Publication date: 04/28/2015
Pages: 352
Sales rank: 800,897
Product dimensions: 8.70(w) x 8.60(h) x 1.00(d)

About the Author

CHERYL STERNMAN RULE is the author of Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. Her blog, 5 Second Rule, was named best culinary blog of 2012 by the IACP and best writing blog by Saveur in 2014. Her work has appeared in Cooking Light, EatingWell, Health, Vegetarian Times, and more.

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