Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food
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Description
“Part cookbook, part guide, and 100% inspiring . . . Yogurt Culture will make you fall in love with the tart and creamy stuff anew . . .”—Paste.com
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.
“The most accessible and complete guide . . . Her book made homemade yogurt seem not only easy, but also kind of essential.”—The New York Times
“A global smorgasbord of tempting recipes.”—NPR.org
“A worldwide, whirlwind tour of the versatile ingredient.”—The Seattle Times
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.
“The most accessible and complete guide . . . Her book made homemade yogurt seem not only easy, but also kind of essential.”—The New York Times
“A global smorgasbord of tempting recipes.”—NPR.org
“A worldwide, whirlwind tour of the versatile ingredient.”—The Seattle Times
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/28/2015
Language:
English
ISBN:
9780544251717
ASIN:
B00LZ7GPII
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Citations
APA Citation (style guide)
Cheryl Sternman Rule. (2015). Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food. Houghton Mifflin Harcourt.
Chicago / Turabian - Author Date Citation (style guide)Cheryl Sternman Rule. 2015. Yogurt Culture: A Global Look At How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food. Houghton Mifflin Harcourt.
Chicago / Turabian - Humanities Citation (style guide)Cheryl Sternman Rule, Yogurt Culture: A Global Look At How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food. Houghton Mifflin Harcourt, 2015.
MLA Citation (style guide)Cheryl Sternman Rule. Yogurt Culture: A Global Look At How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food. Houghton Mifflin Harcourt, 2015.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
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Date Added:
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Date Updated:
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- bioText: 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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- “Part cookbook, part guide, and 100% inspiring . . . Yogurt Culture will make you fall in love with the tart and creamy stuff anew . . .”—Paste.com
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.
“The most accessible and complete guide . . . Her book made homemade yogurt seem not only easy, but also kind of essential.”—The New York Times
“A global smorgasbord of tempting recipes.”—NPR.org
“A worldwide, whirlwind tour of the versatile ingredient.”—The Seattle Times - reviews
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Starred review from February 15, 2015
As author and food blogger Rule (Ripe: A Fresh, Colorful Approach to Fruits and Vegetables) notes in this cookbook's introduction, yogurt has revolutionized the grocery store dairy aisle. Turning a critical eye to the history and economics of this extremely popular food, she explores global eating habits, the practices of large copacking facilities, and the growth of notable companies such as Dannon and Chobani. In addition to this informative content, and perhaps best of all, Rule delivers outstanding recipes for more than just breakfast. Readers seeking alternatives to packaged fruit and yogurt cups are offered delicious and customizable mix-ins, including strawberry-rhubarb compote and rosy apple-grape sauce. The author then incorporates yogurt into sauces, drinks, soups, and many other sweet and savory dishes (e.g., roasted cauliflower with tahini yogurt and pomegranate, the creamiest pasta marinara ever, cherry galettes with yogurt-ricotta cream). VERDICT This excellent cookbook belongs in most collections, along with Arto de Hartounian's The Yogurt Cookbook.
Copyright 2015 Library Journal, LLC Used with permission.
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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... - sortTitle
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