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Yogurt, Yoghurt, Youghourt: An International Cookbook

✍️ Fuller, Linda K
Reader Score
4.4
(1 review)
$166.99
In stock — ready to ship Ships in 1–2 business days
🏛 CRC Press 📅 1994 📔 Hardcover ISBN: 9781560220336
📚 This Book in Collections

📝 Description: Yogurt, Yoghurt, Youghourt: An International Cookbook

Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing international recipes for a delicious new approach to cooking.

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
While the breadth of coverage is impressive, the catalog entry's sparsity limits our ability to judge the specific culinary voice or reliability of the techniques. It functions more as a reference index than an inspiring narrative guide. Readers expecting deep cultural essays or sophisticated flavor pairings may find the approach utilitarian and dry. However, for those who prioritize quantity and geographic variety over literary flair, it offers a comprehensive toolkit. It does not suit chefs seeking advanced technique or critics demanding rigorous historical context. Instead, it caters to the pragmatic cook who views yogurt as a functional ingredient rather than a centerpiece of gastronomic art.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4
Based on 1 reviews
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Eatbook Family editorial team

While the breadth of coverage is impressive, the catalog entry's sparsity limits our ability to judge the specific culinary voice or reliability of the techniques. It functions more as a reference index than an inspiring narrative guide. Readers expecting deep cultural essays or sophisticated flavor pairings may find the approach utilitarian and dry. However, for those who prioritize quantity and geographic variety over literary flair, it offers a comprehensive toolkit. It does not suit chefs seeking advanced technique or critics demanding rigorous historical context. Instead, it caters to the pragmatic cook who views yogurt as a functional ingredient rather than a centerpiece of gastronomic art.

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