Cooking With Yogurt, Cultured Cream and Soft Cheese - Bee NilsonLondon: Pelham Books, 1973, Hardback in Dust Wrapper.
Condition: Very Good — in Good+ Dust Wrapper. A little wear to the edges of the dust wrapper with a nick to the foot of the upper panel. The contents complete, clean and tight.
From the cover: “This book deals extensively with methods of serving these popular dairy foods, and ways of using them in all branches of cookery. It is divided into three sections — Yogurt — Cultured Cream (or soured cream) — Soft Cheese (cottage, cream and curd). Each section is a mini-cookbook on its own with recipes covering all types of dishes from soups to sweets. Each begins with a short description of how the product is made commercially, if it can be made at home and how, the varieties generally available, their food value, correct storage and safe keeping times. Many of the recipes show how the use of yogurt, cultured cream and soft cheese can arid interest and variety to everyday dishes, while others come from the kitchens of countries where there has been a long tradition of using these foods in cooking. Chief among them are Russia, Germany, Austria, Czechoslovakia, Greece, Crete, Turkey arid India. The recipes include many ways of making cheese cakes, unusual vegetable dishes, simple sauces which transform meat and fish cookery, tasty spreads and snacks, and such delights as Paska, Kolac, Greek Yogurt Cake, and the traditional pies of Crete.”