The Yogurt Cookbook: Recipes from Around the World (New Illustrated Edition)
When Syrian-born chef and writer Haroutunian immigrated to Britain with his family as a child in 1952, his mother brought with them a cup of yogurt that would be the starter for a fresh batch she would prepare upon their arrival. The starter of that culture had been brought years earlier from Armenia, where his family originated, and had been kept alive in some form for many generations. Yogurt, a fermentation of milk by the beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, contains lactic acid and vitamin B complex, has antibiotic properties, restores normal intestinal equilibrium, and aids digestion. This updated edition, with beautiful color photography, by Hiltrud Schulz, gives easy recipes for making your own yogurt, yogurt cheese (labna), and Indian cheese (panir) as well as hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. Unfortunately, Haroutunian died suddenly in 1987 at the age of 47, but it’s nice to see that his work lives on through these timeless recipes. --David Siegfried