Team Yogurt

Not Spoiled, Just Cultured

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Yogurt Culture was published by Houghton Mifflin Harcourt on April 28, 2015 and is now available for purchase from your favorite independent bookseller.

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Description: 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, farther than the lunchbox, farther than the 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 also 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 plain 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.

Praise for Yogurt Culture

“In the America of my lifetime, yogurt has gone from being a fringe food for ‘health nuts’ to the (usually too sweet) snack of hipsters everywhere. Yet there is so much more to this profound and ancient food than most people may realize. Cheryl’s delightful and beautifully communicated book brings yogurt to center stage with the focus it deserves, as a cornerstone ingredient in its own right. And the recipes are terrific.” —Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate

Yogurt Culture is rich in history and lore, big on common sense, and filled with appealing ways to use yogurt as expressed in the recipes, with clear instructions for making your own yogurt and a useful trouble-shooting guide. This is a great little book about a food that is part of so many of our lives. With it in hand, yogurt will undoubtedly have a bigger role to play in your life, too. I know it will in mine.” —Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

“From something so simple as yogurt, Cheryl Sternman Rule has painted a picture of vast possibility. Yogurt Culture is a beautifully written book, with astute observations on the global importance of the ingredient and stunning recipes to explore.” — Hugh Acheson, chef and author

“Cheryl Sternman Rule not only understands that plain honest yogurt puts all the strange confections in the supermarket yogurt case to shame for flavor and versatility, but knows how to bring home the point to fellow cooks. Her worldwide quest for yogurt traditions is also a very contemporary exploration of its limitless flavor potential. If her inventive recipes for anything from waffles to cooling summer drinks, relishes to savory marinades, curries to frozen desserts help turn yogurt into the newest culinary craze — well, it's about time!” –Anne Mendelson, author, Milk
“Through pointed research and experimentation, Cheryl distills for us a primer on at-home yogurt making, shows how she integrates it into her own day-to-day cooking, and explores and celebrates yogurt’s traditional place in global cultures — Eritrean, Indian, and beyond. You come away with a deeper understanding of the facets of yogurt that make it such a dynamic, adaptive, and globally loved part of our lives.” — Heidi Swanson, author, Super Natural Every Day

Yogurt Culture in the Media (including The New York Times, The Washington Post, Real Simple, Oprah, NPR, and more)

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