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Details about  COOKING with YOGURT Irfan ORGA S-c-a-r-ce Therapeutic qualities yogurt UNread

COOKING with YOGURT Irfan ORGA S-c-a-r-ce Therapeutic qualities yogurt UNread

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Item specifics

Condition:
Like new: A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if ... Read moreabout the condition
Format:

HARDcover with DUSTJACKET

Publication Year:

19750000

Subject:

Health, Fitness

Subject 2:

Cooking With YOGURT

Language:

English

Publisher:

Andre Deutsch, Russell St, London, UK

Special Attributes:

1st Edition

Title:

COOKING with YOGURT Irfan ORGA

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AUSSIE BUYERS: PAYMENT..  I much prefer payment by bank deposit.  (Paypal charges me a fee to receive your payment.)    Postage $8.90 within Australia

Cooking with


yogurt

By Irfan Orga

Binding: Hard Cover 112 pages

ISBN: 0233966536
Publisher: Andre Deutsch, Russell St, London, UK
Publication Date: February 1975
Binding: Hardcover
Book Condition: Pristine 
A fantastic Copy. Lovely glossy pictorial dustjacket

Edition:  First Edition: Second Impression   A VERY S-C-A-R-C-E edition  

Measures: 5ins  x  8ins

The text is UNmarked and this copy has 112 pages ~ PRISTINE, no marks on any page.  Book itself in OUTSTANDING condition.

AUSSIE BUYERS: PAYMENT..  I much prefer payment by bank deposit.  (Paypal charges me a fee to receive your payment.)      Postage $8.90 within Australia

WHY do ebayers buy from US? Because you KNOW what you're getting. My close up photos are of the ACTUAL item!!


Book description:

Hardcover WITH FULL COLOUR dust jacket which is price clipped. The edges, corners, and spine are in nearest to mint condition. The inside pages are as if just published!  Free from underlining, note taking, and/or highlighting; no age-tanned pages. No names, writing or  inscription on any page.

Published by Andre Deutsch, London, UK in 1975 this as new Hardcover is the very s-c-a-r-c-e  First Edition; Second Printing. This second impression of the first edition is nowhere else on the web!   You'll see this book, the second impression, @ amazon.co.uk for a minimum of  £103.85. Theres only ONE copy of mine selling for £229.00 !!   That's $510.00 Aussie Dollars!

CONTENTS PAGE    BELOW  ....
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From the dustjacket:
Almost everyone eats yogurt nowadays, but few people realize its possibilities in everyday cooking. As a Turk, the late Irfan Orga found this deplorable. He had been familiar all his life with many ways of using it, and wished to share this knowledge. Most of the recipes in this book were collected by him in his native country.
His book begins by telling you how to produce your own yogurt. If you want to be very economical you can follow the instructions it gives for making the necessary equipment (not complicated); or you can use a machine such as the Yogomagic. Either way your yogurt will be thicker, creamier and less acid than most commercial products. You don't, of course, have to make your own -- only someone raised in the Balkans would consider it absolutely essential -- but you are likely to become a convert to the process if you do so.
In some of Irfan Orga's recipes the quantity of yogurt used is small, but it always makes all the difference to the dishes in which it appears. They range from rich stews to light sweets and sauces, and all of them are simple to cook and delicious to eat.
Yogurt is a healthy food. In the Balkans longevity and resistance to disease are often attributed to it, and Captain Orga found several instances of its successful use as a medicine. It is often recommended, too, by modern dieticians in the West as one of the less fattening of wholesome foods. But for most people its chief virtue is that they like it -- and they will like it even better once they start employing it in the many different and interesting ways suggested in this book.

AUTHOR'S NOTE:
IN WRITING this book it has been my aim to extend the average person's knowledge as to the uses of yogurt.
Yogurt (pronounced yort) has been used by the Turks and Bulgars for so many centuries that its origin is quite lost in the mists of time. It has been introduced into Europe and America in very recent years and the majority of people who eat it, because they have been told it is good for them, know remarkably little about it. It is, of course, a harmless microbe which acts on fresh milk and transforms it into yogurt and is known in the medical world as the Bacillus Bulgaris. This denotes its origin. In the Balkans sheep's milk is regarded as the best milk from which to make yogurt but as sheep's milk is rather indigestible, invalids and convalescents are fed on the yogurt made from cow's milk. In fact, yogurt is such an important aid to good health that every hospital in Turkey serves it to patients as a matter of course. Twenty-three million Turks eat it daily (but never with sugar unless it is part of a dessert) and it is only produced on a commercial basis in the cities, for no Turkish housewife would dream of buying something that can be made three or four times cheaper at home and without trouble. In this book I have given the method for producing thick, sweet, fresh yogurt in the home. It is the method which has been used successfully in my family for five generations.
Now for a few words as to the therapeutic qualities of yogurt. As a medicine it might well be called a miracle worker and I have seen it act successfully on a dog which had been poisoned. It is so powerful that it fights and destroys the harmful germs that breed in the intestines-- the cause of many of our diseases. Daily use of yogurt ensures regular habits, the blood is purified and skin diseases cleared in a very short time. It is remarkably efficient in all intestinal troubles. For feverish conditions it can be given safely when no other food is allowed; it induces sleep and calms the nerves and thus has a remarkable effect on hysterical subjects. In Turkey pregnant women are recommended to eat yogurt, or drink it as ayran (recipe given in this book) in preference to fresh milk, and nursing mothers include yogurt in their diet as a matter of course.
Medical observations have proved that the yogurt bacillus remains alive even after the passage through the intestines whilst the bacillus of other milk products cannot survive this. In the east of Turkey, where the people are very strong, it is considered that yogurt, eaten with crushed garlic, is a certain preventative for tuberculosis. The peasants attribute their longevity and resistance to disease to yogurt and outside every hut in summer -- when the temperature is in the hundreds -- you will see a large vessel covered by an old sack where the family yogurt is setting. Yogurt is a natural food and because the bacillus is not fussy about its breeding conditions it only needs the simplest equipment. The most important point is that the bacillus should be fresh, which means more sweet than sour, for sour bacillus makes sour yogurt--although this will correct itself in time as I have shown in the following pages.
A good deal of nonsense has been talked about chilling, so let me say as emphatically as possible that chilling on ice is not recommended. Keep the yogurt in a cool, even cold, larder, by all means, but do not refrigerate.
The following recipes are designed to give you the maximum pleasure from yogurt. To see a bottle of yogurt, a few days old more than likely and acid as vinegar, served with fruit pulp and sugar which has dissolved into a watery mass, is a revolting sight and unlikely to appeal even to the healthiest appetite. To one brought up on fresh, sweet yogurt it is nothing less than tragedy to see how Europeans accept the thinness and sourness of yogurt as inevitable. Yogurt should be capable of being cut with a spoon and should never be of near-pourable consistency. It should be thick and smooth, without a trace of lumpiness, and should be the colour of cream. Powdered, tinned, skimmed or condensed milk will not make the yogurt of the Balkans, but cream, because of the high content of butter-fat, is the ideal medium. In Turkey on very special feast days the yogurt is made with fresh cream but this is far too extravagant for the ordinary household. Cow's milk is excellent and from now on I hope you will start making your own yogurt and find enjoyment in testing the following recipes
--as well as perhaps enjoying more perfect health than you have known before.
Istanbul, surely the most cosmopolitan city in the world, makes more use of yogurt than any other city in Turkey. The dishes of many nations are represented in every menu, but French influence -- being the strongest -- has given us the most luxurious. All the recipes in this book have been used in my own family or have been collected through the years from Turkish friends, and whilst there are yogurt recipes in most Turkish cookery books this is, I believe, the first book of yogurt recipes ever to appear in the English language. I am indebted to many Turkish cooks and cookery writers for the basis of some of my recipes but it is to Madame Fahriye Nedim that I am most indebted. Her little book Yemek, Tatli ve Pastalar is a very treasured possession in my family. Her ideas are simple and direct, her housewifely wisdom inexhaustible (no yogurt ever fails for her, for she's up to all its tricks) and she recognises the value of primitive methods for primitive foods. For yogurt, dress it up as you may, is a primitive food--one of nature's blessings to mankind.

Publisher's note to the second impression (this book)  of Cooking with Yogurt.

Since this book was first published it has become easy to buy simple and efficient yogurt-making equipment, which many people may prefer to home-made equipment.
INSIDE DUST COVER DESCRIPTION   BELOW  ....
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AUSSIE BUYERS: PAYMENT..  I much prefer payment by bank deposit.  (Paypal charges me a fee to receive your payment.)   Postage $8.90 within Australia

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A fantastic UNOPENED HARDCOVER MINT copy. Email with any questions or if you want more pics - we also have more than 10,000 books we need to clear! My feedback should assure you of my integrity - it's taken 7 years to build up that reputation.

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