From its first mention in biblical references up through its emergence as the international cuisine of the nineties, yogurt has been the constant kitchen cure-all. And particularly in the last decade, nature’s greatest original prepared food has become a major staple in the American diet. Cooking with Yogurt explores the countless ways to fit yogurt into meals: as the main course; as a side dish; as a sauce for meats, vegetables, and grains; as a substitute for butter, mayonnaise, or eggs; as a complement to traditional ethnic foods; and as a low-calorie, low-fat alternative to rich dairy products.



The 150 recipes in Cooking with Yogurt are delicious and healthy, yet marvelously simple to prepare. They span the entire range of culinary endeavor–from breakfast to a midnight snack, from hors d”oeuvres to mouthwatering deserts to thirst-quenching drinks. The variety will astound even the most imaginative cooks: there are recipes for Smoked Salmon Mousse, Indonesian Shrimp Barbecue, Vichyssoise, Roasted Eggplant Soup, Fajitas, Grilled Yogurt-Glazed Swordfish, and even savory breads and breakfast treats, such as Yogurt Chive Cornbread and Cinnamon Coffee Cake.



Cooking with Yogurt is the perfect combination of elegant simplicity and delicious variety for all cooks everywhere.