Edible Diy

Yogurt: Morning, Noon and Night

June 01, 2015
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Greek Yogurt Sorbet

In her latest cookbook, Janet Fletcher, the award winning Napa-based cheese writer and educator, comes clean—she loved yogurt first. “Frozen yogurt” hadn’t even been invented when she was regularly taking little cartons of store-bought yogurt that she stashed overnight in her home freezer to school. Tucked into her lunch bag, the yogurt would be slushy and spoonable by noon. She acknowledges that this may not have been the safest practice in steamy Texas, but she’s still here!

In Yogurt: Sweet & Savory Recipes for Breakfast, Lunch, and Dinner (Ten Speed Press, 2015), Fletcher offers all of us Johnny Come Latelys to the yogurt party a thorough and well-crafted guide to the myriad of yogurt choices found on today’s grocery shelves, as well as easy-to-follow instructions on how to make your own for the truly inspired.

Yogurt With Steak
Yogurt: Sweet & Savory Recipes for Breakfast, Lunch, and Dinner

The beautiful book also explores yogurt as an ingredient in delicious and diverse recipes for breakfast, lunch and dinner, as well as in desserts and beverages. We especially love the Hanger Steak with Red Onion Raita and Greek Yogurt Sorbet for the summer season.

Janet’s new book can be found at many local booksellers, as well as online. Janet herself can be found at JanetFletcher.com, as well as in person at frequent local book signings and classes including a yogurt-making class at Healdsburg SHED on June 13 and at Ramekins in Sonoma on July 26.

Reprinted with permission from Yogurt, by Janet Fletcher, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Article from Edible Marin & Wine Country at http://ediblemarinandwinecountry.ediblecommunities.com/food-thought/yogurt-morning-noon-and-night
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