"Yogurt, a fermentation of milk by the beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, contains lacti"...a marvelous volume all about yogurt...Arto wrote The Yogurt Cookbook for yogurt lovers and future yogurt lovers."

"This book is great because it takes a rather common food, yogurt, and brings it to life in new and interesting ways...The recipes are given wonderful historic and geographic introductions so you can put them into context. The author knew his food history so well...Packed full of recipes, information, and passion-this book is something to shout about."

"To fully appreciate yogurt's flexibility in the kitchen, it is instructive to turn to Haroutunian's book."

"This updated edition with beautiful color photography by Schulz gives easy recipes for making your own yogurt, yogurt cheese (labna), and Indian cheese (panir), as well as hundreds of recipes for soups, salads, entrees, and desserts from Middle Eastern, Armenian, and Indian cuisines."