Yogurt

  “Janet Fletcher has written the book we yogurt-lovers have long been waiting for. Her recipes remind me of dishes I tasted in numerous Mediterranean and Middle-Eastern home kitchens where yogurt is an essential ingredient and where the best home cooks understand just how to use it. A beautiful book, authoritative and inspiring.” –Paula Wolfert, author of The Food of Morocco   “Yogurt is so much more than a breakfast or snack. Janet seamlessly weaves it into a collection of beautiful, vibrant and healthful recipes that are sure to be a frequent reference for weeknight meals and parties with friends.” –Sara Forte, author of The Sprouted Kitchen

JANET FLETCHER is the author or coauthor of more than two dozen books on food and beverages, including Cheese & Wine, Cheese & Beer, and The Cheese Course. Her weekly email newsletter, Planet Cheese, is read by cheese enthusiasts internationally, and she is a member of the Guilde Internationale des Fromagers. A longtime contributor to the San Francisco Chronicle, Janet has received three James Beard Awards and the IACP Bert Greene Award for her newspaper journalism. Her food and beverage writing has also appeared in numerous national magazines, including Saveur, Bon Appetit, Fine Cooking, Culture, and Food & Wine. She lives in Napa Valley but teaches cooking and cheese-appreciation classes around the country.