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

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Product Details
Price
$22.00  $20.46
Publisher
Harvest Publications
Publish Date
Pages
352
Dimensions
8.9 X 8.9 X 1.0 inches | 2.5 pounds
Language
English
Type
Hardcover
EAN/UPC
9780544252325

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About the Author
CHERYL STERNMAN RULE 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, Eating Well, Health, Vegetarian Times, and more.
Reviews

"The Internet has plenty of yogurt how-to's, but I found the most accessible and complete guide in a book called "Yogurt Culture," by Cheryl Sternman Rule, published last year. Her book made homemade yogurt seem not only easy, but also kind of essential." --The New York Times "Sternman Rule stuffs her book with a global smorgasbord of tempting recipes. Some were gathered during trips abroad, or adapted from interviews and cooking lessons with immigrants in the U.S. for whom yogurt remains an essential taste of home." --NPR.org "Yogurt is hugely popular in American supermarkets, but it's often sweetened to sugar-bomb status, packed into snack cups or processed into squeezable tubes. In food writer Cheryl Sternman Rule's kitchen, though, we get a worldwide, whirlwind tour of the versatile ingredient..." --The Seattle Times "Sternman Rule traveled and interviewed yogurt producers, chefs, and home cooks from a wide range of cultures while writing the book to explore how yogurt is used across the globe and just how versatile it can be in the kitchen..." -The Oregonian "Part cookbook, part guide, and 100% inspiring. Whether you buy little containers of it from the store or make your own at home, Yogurt Culture will make you fall in love with the tart and creamy stuff anew..." -Paste.com "[Cheryl Sternman Rule's] anecdotes throughout give texture and context to many of the recipes, from the Eritrean spicy tomato bread salad with yogurt (called fata) to the syrup-drenched orange phyllo cake. Rule's yogurt primer is comprehensive, going so far as to delve into the relationship between yogurt and gender..." -The San Francisco Chronicle "Sternman Rule shares recipes and stories from kitchens around the world and visits yogurt producers large and small to explore the scope of this booming industry. After exploring the history of yogurt, she... offers a fool-proof guide on how to take the anxiety of making yogurt from scratch. Rule also explains how to strain regular yogurt into a thick, creamy Greek version, then combines it with blood orange and kalamata olives for an outstanding dip..." -The Detroit News "... [Rule's] evocative descriptions of the people and cultures that inspire her recipes make me want to pull out my pots and pans -- or my passport -- just so I can taste what she tasted...Cheryl Sternman Rule delves deeply into the traditional flavors and food ways where yogurt plays a starring role, and with "Yogurt Culture," we are all the richer for it." -The San Diego Union-Tribune "...Turning a critical eye to the history and economics of this extremely popular food, [Rule] explores global eating habits, the practices of large co-packing 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..." --Library Journal, starred "In the America of my lifetime, yogurt has gone from being a fringe food for 'health nuts' to the (usually too sweet) snack of hipsters everywhere. Yet there is so much more to this profound and ancient food than most people may realize. Cheryl's delightful and beautifully communicated book brings yogurt to center stage with the focus it deserves, as a cornerstone ingredient in its own right. And the recipes are terrific." --Mollie Katzen, author of Moosewood C --