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Sweet and Savory Recipes for Breakfast, Lunch, and dinner
May 2015 Issue / Vol. 3, No. 10                                                                                                                                                 by Janet Fletcher


Iron Chef/Restaurateur Victor Casanova

Executive Chef
Martin Scott

May 2015
Chef's Larder

Chef de Cuisine
Colin Rupp

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Sumac Berries:
Think Lemons

A Year in Champagne
The Movie

Leblon Cachaça:
featuring Steve Luttmann

The Dining Room

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Message in a bottle.




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Foodies West Cookbook+ Reviews, May 2015 — Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher Once upon a time, you could count with fewer fingers on one hand the number of brands of yogurt in a conventional supermarket’s dairy case, and only hippies made their own. What started out as a diet food by Dannon has evolved into a full-faceted superfood. From the simple plain to fruit-on-the-bottom classic to gussied-up flavors that rival desserts to a major probiotic player in the brain-gut movement, yogurt has become all things to all people. Putting aside hype and science, there are those who just like the stuff. Like cookbook writer, Janet Fletcher. The Beard award-wining author has written more than two-dozen books on food and beverages. She has a knack for taking apart complex subjects and putting them back together in a simple way for the rest of humanity to understand. This time, it’s yogurt. “I’ve wanted to write about yogurt for a long time simply because I love it,” Fletcher said. “But when I noticed the enormous expansion of shelf space devoted to yogurt at my local market, and when I saw shoppers all but paralyzed by the choice, I decided there was a need for a book that would clarify the choices and—I hope—steer people to the pleasures of cooking with pure, natural, plain yogurt.” That’s what her latest book, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, does. Praised by celebrated cookbook author, Paula Wolfert, as “A beautiful book, authoritative and inspiring,” Yogurt covers all the bases about the tangy, bacteria-laden culture that has captured everyone’s attention: Where it came from, what it is, how to make it, and what to cook with it. Since Fletcher created the recipes by using “traditional foodways and the flavor combinations that have evolved over centuries” to produce new taste experiences, they’re natural inspirations for cooks—professional or casual—that, like Fletcher, like to make recipes their own.