About this title: Uvezian, an Armenian born and raised in Lebanon, shares her lifelong romance with yogurt and its attendant epicurean pleasures in this one-of-a-kind cookbook.
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Description: Acceptable. Book is in good reading condition. Cover has wear at edges and corners. Spine has wear at edges. Dust jacket has some wear. read more
Binding: Paperback
Publisher: Ecco
Date Published: 1999-08-25
ISBN-13:9780880016513ISBN:0880016515
Description: Fine in None jacket. Fresh and clean trade paperback. Tight square binding with no spine creases. Ecco, New York, 1999. 160 pages. read more
Description: New. Uvezian, an Armenian born and raised in Lebanon, shares her lifelong romance with yogurt and its attendant epicurean pleasures in this one-of-a-kind cookbook. read more
Binding: Hardcover
Publisher: Pitman
Date Published: 1979
ISBN-13:9780273014249ISBN:0273014242
Description: Illustrated by Karen Okasaki. 100s of delicious recipes, both traditional and original. Very good condition hardback in slightly faded dust jacket. 167 pages. read more
Binding: Softcover
Publisher: PITMAN
Date Published: 1979
ISBN-13:9780273013426ISBN:0273013424
Description: Published by Pitman in 1979. Binding: Paperback. Number of pages: 168. Condition: Acceptable. Reading copy ONLY. #8514719 Shipped from UK. Delivery is usually 2-3 working days from order by Royal Mail, International Delivery is by Airmail. read more
Binding: Softcover
Publisher: PITMAN
Date Published: 1979
Description: Published by PITMAN in 1979, paperback, tall size, covers good, internally very good, Shipped from UK. Delivery is usually 2-3 working days from order by Royal Mail, International Delivery is by Airmail. read more
"David brought this home for me, after several months of making my own yogurt & being crazy excited about it. It provides the second or third slightly different account of the best way to make yogurt. I assume it's one of those things where everyone who does it has a preferred method. The friend who taught me was completely unfussy, and I made an error & ended up with sort of a buttermilk & a deflated ego. Another friend's book recommended a machine that kept it incubated at precisely 112 degrees. The method in this book strikes a happy middle ground, not demanding precision but yet giving reasons for which aspects of the process need to be within a certain parameter, and why. I definitely learned some things, and hope my homemade yogurt will be improved as a result. I'm skimming for yummy yogurt recipes now, which is actually the bulk of the book. I can get so lost in a good yogurt-making narrative!"
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