About this item
Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses. In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt. Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.
About the Author
Award-winning author Cheryl Sternman Rule began writing professionally for newspapers, magazines, and websites in 2004. She is the voice behind the food blog 5 Second Rule (5secondrule.typepad.com) , which won the 2012 International Association of Culinary Professionals (IACP) New Media & Broadcast Award for best culinary blog. Cheryl's work has also appeared in Cooking Light, Sunset, Body Soul, Health, Vegetarian Times, the San Jose Mercury News, Edible San Francisco, Culinate.com, The Kitchn, and Serious Eats; and in several books published by the American Heart Association and the EatingWell Media Group. Cheryl also served as a contributing editor at EatingWell Magazine, a daily food news blogger at iVillage, and the Fresh Talk columnist for recipe.com.
A graduate of the Cambridge School of Culinary Arts, Cheryl has worked in a commercial bakery and served as both a professional recipe tester and developer.
Cheryl holds a Bachelor of Arts degree from Haverford College and a Master's degree from the Harvard Graduate School of Education. Before transitioning to the culinary field, Cheryl worked for the U.S. Department of Justice in Washington, DC and served as a Peace Corps Volunteer in Eritrea, East Africa.
Cheryl lives with her husband and two sons in northern California. RIPE: A Fresh, Colorful Approach to Fruits and Vegetables (Running Press, 2012) , a collaboration with food photographer Paulette Phlipot, is her first cookbook.