A fresh, modern yogurt-centric cookbook that showcases the versatility of this dairy superstar in 75 recipes for appetizers, salads, soups, sauces, marinades, beverages, and desserts, and provides fast and easy methods for making your own yogurt at home.
JANET FLETCHER is the author or co-author of 25 books on food and wine, including Cheese & Beer, Cheese & Wine, The Cheese Course, and Fresh from the Farmers' Market. She writes a weekly cheese column for the San Francisco Chronicle and is a three time James Beard Award winner and the recipient of the IACP Bert Greene Award. Her writing on wine and food has appeared in numerous national magazines, including Saveur, Bon AppUtit, Fine Cooking, and Food & Wine. She trained at the Culinary Institute of America and Chez Panisse restaurant and teaches cooking classes around the country. Visit JanetFletcher.com.
"Janet Fletcher has written the book we yogurt-lovers have long been waiting for. Her recipes remind me of dishes I tasted in numerous Mediterranean and Middle-Eastern home kitchens where yogurt is an essential ingredient and where the best home cooks understand just how to use it. A beautiful book, authoritative and inspiring." -Paula Wolfert, author of The Food of Morocco "Yogurt is so much more than a breakfast or snack. Janet seamlessly weaves it into a collection of beautiful, vibrant and healthful recipes that are sure to be a frequent reference for weeknight meals and parties with friends." -Sara Forte, author of The Sprouted Kitchen