The Book Of Yogurt by Sonia Uvezian Summary and Reviews
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Book Reviews of The Book Of Yogurt
Book Review: I wanted to love it but didn't succeed
Summary: 3 Stars
I've been making yogurt at home for a while and thought this would be a good book to add some recipes. Luckily my local library had a copy which is dated 1978 but is identical to the book pictured so although the pub. date is 1999 it is unchanged.
A previous reviewer said it first: many recipes seem to just have the yogurt added just to be included.
Some good areas are the obvious ones: frozen yogurt, fruit shakes (we now call them "smoothies" :-)). There are also some good chilled soups, salmon mousse and very good sauces and dips, hot and cold.
The author is refreshingly candid and sometimes funny. In describing frozen yogurt she says: "...the bacteria in it have, of course, been killed by the freezing process, which means that technically it is not yogurt but a soured milk dessert." Sound yummy?
Everyone loves yogurt now, this book was ahead of it's time, it's time for an update on recipes too.
Book Review: More than I thought it would be....
Summary: 4 Stars
Bought this for my daughter to accompany a yogurt maker. I thought the purchase was for recipies for "making" different yogurt products. It is but, also a cookbook of recipies from around the world "using" yogurt. Easy to read and follow format. Those I have personally tried are very good!Book Review: Never thought I would like Yogurt so much.
Summary: 5 Stars
Terrific book that opens a whole new world of Yogurt. You will never imagine all the truly great recipes and new taste sensations you are missing until you have read this book.Book Review: Nice Book
Summary: 4 Stars
Good recipes and explanations, ideas and how-to. Good companion to my new yogurt making machine.Book Review: Not just for breakfast anymore--yogurt as a cooking ingredient
Summary: 5 Stars
How about stuffed kibbeh (finger-sized lamb meatballs) in yogurt sauce? What about curry, cucumber soup, grain salads with yogurt sauce and stuffed zucchini in yogurt sauce? If you want to add a Middle-East or Asian flair to your cooking and are tired of lashing tomato sauce on every baked dish, this is for you.
Yogurt is very versatile and is used world-wide as a sauce or ingredient as you would cream, cheese or milk. Depending on how you make yogurt, it can be creamy, thick like sour cream, thin like buttermilk, sweet or very tart. This book gives you ideas how to make yogurt and then how to incorporate it into all kinds of recipes.
The book goes from soup to desserts, with everything in between and is a very complete cookbook in itself. Recommended.