Like new: A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if
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WHY do ebayers
buy from US? Because you KNOW what you're getting. My close up photos are of the ACTUAL item!!
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.
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 ....
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.
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
--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 ....
WHY do ebayers
buy from US? Because you KNOW what you're getting. My close up photos are of the ACTUAL item !!
as there are lots & lots of old, RARE and COLLECTABLE BOOKS to be cleared
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& clearing an 80 year, 3 generation private family collection of often
valuable books !
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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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