The Stonyfield Farm Yogurt Cookbook - Softcover

Hirshberg, Meg Cadoux

Softcover

ISBN 10: 0964669501 ISBN 13: 9780964669505

Publisher: Chelsea Green Pub Co, 1995

Synopsis

Out of the cup, and into your favorite dishes!

There's more to yogurt than an energizing breakfast treat or a healthy afternoon snack. As the folks at Stonyfield Farm know, yogurt is a flexible ingredient used in cooking all over the world, one just now claiming its spot in American kitchens. With its surprising versatility, creamy texture, and piquant flavor, yogurt is a lowfat alternative to sour cream, cream cheese, or vegetable oil in all types of recipes--baked goods stay moist, flavors intensify, and calories and fat content remain low.

In the Stonyfield Farm Yogurt Cookbook, America's fastest-growing yogurt company presents yogurt enthusiasts and newcomers alike with over 300 recipes for Breakfast and Brunches; Breads; Fresh Fruit and Yogurt; Smoothies; Dips, Spreads, Sauces, and Dressings; Soups; Salads and Side Dishes; Main Dishes; and, of course, Desserts. It also includes sections on how yogurt is made and the importance of yogurt as a major source of nutrients.  But yogurt's health benefits will certainly not be the only reason these tempting recipes become family favorites. Who can resist Lemon Yogurt Muffins, Mediterranean Chicken Salad, Curried Shrimp and Baby Vegetables, or Chocolate Yogurt Cheesecake?

Whether it's in spicy side dishes, a savory main course, or sweet baked goods, yogurt is a sophisticated addition to any cook's repertoire--and with the Stonyfield Farm Yogurt Cookbook's easy-to-follow recipes, is indispensable for wholesome and healthful cooking.

About this title

Review

Back in 1984, Stonyfield held a contest to solicit recipes from yogurt lovers. Out of 800 submissions, 300 recipes were selected and then tested in home kitchens to weed out the terrific dishes from the ill-conceived stinkers. The result, the 1991 Stonyfield Farm Yogurt Cookbook, is back in a handsome paperback edition, and the recipes today are just as good as they were when the book was first published.

Just because it's made with yogurt doesn't mean it's healthful, however: with a cup of sugar and two-thirds of a cup of butter, Pecan Orange Coffee Cake isn't exactly health food, so leave that notion at the door. These are recipes from people who like to eat, some of which are more wholesome than others. For those inclined to count calories and fat, the nutrition facts printed for each recipe make the choices simple.

Chapters are devoted to breakfasts and brunches, breads, smoothies, fresh fruit and yogurt, dips, spreads, sauces and dressings, soups, salads and side dishes, main dishes, and desserts. With this book on the shelf, you are likely to always keep a quart of yogurt in the refrigerator. And that right there is a step in the right direction. --Schuyler Ingle

About the Author

Meg Cadoux Hirshberg lives in Concord, New Hampshire, with her husband, Stonyfield Farm President and CEO Gary Hirshberg, and their three little yogurt eaters. Her interest in healthful cooking, which began while she was manager of an organic vegetable farm, has been further enriched by her years of experience cooking with yogurt. Visit the Stonyfield Farm web site at www.stonyfield.com.

About this edition

• Publisher: Chelsea Green Pub Co
• Publication date: 1995
• ISBN 10: 0964669501
• ISBN 13: 9780964669505
• Binding: Paperback
• Edition number: 2
• Number of pages: 224