Yogurt & Whey: Recipes of an Iranian Immigrant Life

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Product Details
$40.00  $37.20
W. W. Norton & Company
Publish Date
8.32 X 10.27 X 1.1 inches | 2.62 pounds

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About the Author
Homa Dashtaki is the founder of the White Moustache. Her artisanal yogurt has garnered acclaim from the New York Times, Vogue, Bon Appétit, and Food & Wine. She was born in Iran and now lives in Brooklyn, New York.
Yogurt & Whey is ultimately a reminder of why cooking is so important: It's a love letter to a minority culture with just about 15,000 to 20,000 members left in Iran, rooted in Dashtaki's sense of responsibility to keep her community's traditions alive.--Bettina Makalintal "Eater"
[Dashtaki's] movingly articulated sentiments and stories--and the recipes they've inspired--will have many of us absorbed.-- "Los Angeles Times"
An edifying and delicious exploration of Zoroastrian cuisine and the many innovative uses of yogurt and its usually discarded by-product, whey...[these] eponymous ingredients prove to be amazingly versatile...Dashtaki proves a skilled and thoughtful writer, and her reverence for the dishes she offers makes this a treat.-- "Publishers Weekly (starred review)"
Truly one of a kind...[Yogurt & Whey] demands to be read, with stories both ancient and modern and fillips of fancifulness and humor: 'When combined with whey, not only does the cauliflower sing, it puts on a one-woman chorus line.'--Barbara Jacobs, Booklist
I had tears in my eyes holding @homadash of @whitemoustacheyogurt's immaculate cookbook...This book could not be more gorgeous & brilliant.--Porochista Khakpour, author of Sick: A Memoir and Brown Album: Essays on Exile and Identity, on Instagram
If you want to up your yogurt game, this Iranian cookbook will show you the whey.--Diba Mohtasham "NPR"
When it comes to yogurt, there is no greater authority than Homa Dashtaki. Dashtaki is the founder of White Moustache Yogurt, a Brooklyn-based yogurt brand crafting creamy and luxurious yogurt with traditional techniques. Her debut book features 100 recipes which use yogurt in both long-established and innovative techniques. The book chronicles Dashtaki's path as an Iranian immigrant who became a yogurt entrepreneur after pursuing a career in law. In this book you'll see yogurt transformed through new and old techniques that result in dishes like traditional Iranian ghormeh sabzi, or even tangy rum cocktails which are made with whey. This book is a love letter to Iran's diasporic cooking traditions through yogurt, one of the most elemental ingredients.--Lucy Simon "Food & Wine"