Author(s): Janet Fletcher
From coast to coast, an ancient food is finding an all-new audience. Americans have fallen in love with yogurt, thanks to its health-promoting cultures, creamy texture, and tangy flavor. No longer satisfied with just eating yogurt out of a little plastic snack cup, people are embracing new recipes, occasions, and creative uses for yogurt. Written for today's yogurt enthusiast, Yogurt capitalizes on the strong interest in probiotics and health foods, the continued DIY food craze, and the stunning surge in the popularity of commercial Greek yogurt in recent years. It includes a guide to purchasing quality yogurt (all of the recipes work with store-bought brands), plus simple instructions for making homemade yogurt. From Roasted Pumpkin with Yogurt and Toasted Pumpkin Seeds, to Golden Beet Soup, to Grilled Chicken with Spicy Yogurt-Saffron Marinade, these recipes are the perfect combination of simple and sophisticated, with inspiration from the culinary traditions of Greece, Turkey, Lebanon, Syria, Iran, India, and beyond.
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 Appetit, 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.