The more than 200 recipes in this book from Armenian-born writer Arto der Haroutunian (1940-1987) expand the use of yoghurt beyond the limitations of breakfasts, desserts and dips, incorporating it into an array of dishes. As well as instructions for making yoghurt, there are soups, salads, breads and vegetables, plus egg, meat and fish recipes, which draw on culinary traditions from around the world. The explanations are short and simple, and the photography mouth-watering.
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?Yogurt is consumed in a variety of ways in many cultures throughout the world. The author-truly an expert on the subject-tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes. This splendid cookbook offers over 200 yogurt recipes ranging from the subtle flavors of Middle Eastern dishes to traditional Armenian specialties; from the spiciness of Indian curries to distinctive regional European foods. There are delicious appetizers, fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes, and fritters. The Yogurt Cookbook is the ultimate yogurt recipe cookbook. If you're a yogurt lover, this is a book for you and if you don't care for it, this book will convert you.
Every one of the twelve cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. He was born in Aleppo, Syria in 1940 and grew up in the Levant but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in history and culture. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. Arto der Haroutunian was also a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester.
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