Recipe Corner: Frozen Coffee Yogurt by Sonia Uvezian

“A name can be an instantly recognizable sign of excellence… And the same goes for cookbooks. Such [is] the one I have in hand, titled The book of Yogurtand bearing the name of an author which is a certification of merit – Sonia Uvezian”, Stan Reed, Seattle Post Intelligence

International fame The yogurt book offers over 300 flavorful recipes ranging from hearty peasant dishes to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow confines of desserts and snacks and incorporates it into an impressive range of international dishes, such as South American pumpkin soup, moussaka from the Balkans, Russian beef Stroganov and papaya from the Caribbean. Struck. A section on making yogurt is also included, along with some great frozen yogurt recipes.

A true contribution to culinary literature, this essential guide will take its readers on a journey of discovery that will inspire yogurt lovers to new gastronomic heights and create a whole new clientele for this guardian of good health.

A leading authority on Middle Eastern and Caucasian cuisine, James Beard Award winner and recipient of the RT French Tastemaker Award, Uvezian has contributed articles and recipes to various publications including Gourmet, Bon Appetitand vogue. She and her husband divide their time between the United States and Europe. She is the author of six highly acclaimed cookbooks, including Recipes and memories of an oriental Mediterranean cuisine, Caucasian cuisineand The Cuisine of Armenia (published in 1974).

The Cuisine of Armenia, a recognized classic, is the first book in any language to offer a comprehensive view of Armenian cuisine. A brilliant exploration of one of the world’s most exciting culinary traditions, this landmark volume contains hundreds of splendid recipes, many for dishes hitherto unknown in the West. You will find all the classics in The Cuisine of Armenia: dolma, sarma, keufteh, shish kebab, boereg, lahmajoon, lavash, pideh, choereg, gatah, baklava, bourma, tel kadayif, kurabia, and many others.

Several of his books have been selected by the Book-of-the-Month Club and published internationally. She has contributed articles and recipes to Gourmet, Bon Appetit, Vogueand other publications.

Michael M. Tomlin