The Book Of Yogurt
by Sonia Uvezian
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Book Reviews of The Book Of Yogurt
Book Review: Well rounded good recipies
Summary: 5 Stars
I recently became aware of the health benefits of yogurt first hand, and wanted to incorporate more yogurt into my cooking. I purchased this book with the hopes it would help me learn some dishes that I could prepare during a busy week.
The book briefly walks you through making yogurt, but to be honestly google: "making yogurt" provides a few better explanations. On that note, if you plan on using yogurt a lot, I do recommend making your own, it saves a lot of money and is a higher quality product!
The recipe section starts off with appetizers and soups. I was a bit terrified right here, as this section reads like an add for Martha Stewart Living... not the type of things I make on a busy week night.
Luckily it gets much better fast. After the salad sections I was highlighting recipes every other page, and I got quite a few new ideas from this book. Further, a lot of the meals were simply dishes we already know with yogurt substituted in.
I've already prepared "Bulgarian Tossed Green" salad from this book and it turned out delicious. The other recipes I highlighted appear to be equally good.
Pro: This book scales both for fancy cooking and "30 minute meals". It contains a lot of interesting recipes. It shows how to substitute yogurt for other dairy in a lot of dishes.
Cons: If you're madly in love with American <strike>food</strike>hamburgers and hate other food, this book only contains a few recipes you might like. All measurements are in imperial only, which is annoying for those of us who run our kitchen in metric. Odd measurements are common "3 chicken breasts" "1 quart spinach." Meat portions are very Americanized, and I feel a lot of the dishes have 20-40% too much meat.
Overall: Buy if you want a lot of yogurt using recipes. They all looked pretty good, and many of them are practical.
Sean
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: The Beauty of Yogurt
Summary: 5 Stars
A while ago, the Joy of Cheesecake was a best seller. Now we have varied our tastes and complexities of cooking. This is a comprehensive book that carefully describes the uses and creation of yogurt. There are many wonderful recipes & ideas
Yogurt has many wonderful uses. The taste of yogurt is very adaptable-both as sweet & savory. Add it to smoothies, soups, put a dollop on your potatoes, marinate meats like chicken & lamb. Some might say- Yum-O!
Yogurt is also extremely healthy-an excellent source of calcium, the health-conscious weight watcher's friend. Help to combat osteoporosis, obesity, GI complaints, skin problems, etc.
You can use yogurt as a great substitute for creams & sour creams. Use in dips & sauces.
Got this book to accompany a yogurt maker-Certainly this book is worth five stars!!!
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.
Book Review: A fabulous book, and not just for yogurt lovers!
Summary: 5 Stars
Like the author's Armenian and Caucasian cookbooks, "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