Cheryl Sternman Rule (Eritrea) writes YOGURT CULTURE

 

In Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt.

Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.

Cheryl Sternman Rule is an award-winning food writer and cookbook author. Her first cookbook, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, a collaboration with photographer Paulette Phlipot, was published by Running Press in 2012. Her second cookbook, Yogurt Culture, was published by Rux Martin/Houghton Mifflin Harcourt in 2015. (Read reviews of Ripe. Read reviews of Yogurt Culture.)

Cheryl began writing professionally for newspapers, magazines, and websites in 2004. Her work has appeared in The Washington Post, Fine Cooking, Health, Women’s Health, Cooking Light, Sunset, Relish, Body + Soul, Vegetarian Times, the San Jose Mercury News, the Santa Cruz Sentinel, Metro Silicon Valley, Edible Silicon Valley, Edible San Francisco, The Kitchn, Etsy, Today.com, and Serious Eats; and in several books published by the American Heart Association and the EatingWell Media Group. Cheryl also served as a contributing editor at EatingWell, a daily food news blogger at iVillage, and the Fresh Talk columnist at Recipe.com.

She was also the voice behind the food blog 5 Second Rule, winner of both Saveur Magazine’s Readers’ Choice Award for Best Food Blog in the writing category (2014) and the International Association of Culinary Professionals’ Award for Best Culinary Blog (2012). In 2008, she won the Greenbrier Award given by the Symposium for Professional Food Writers. A graduate of the Cambridge School of Culinary Arts, Cheryl also had a stint in a commercial bakery and served for many years as both a professional recipe tester and developer. She has also worked as an editor-for-hire.

Cheryl holds a Bachelor of Arts degree from Haverford College and a Master’s degree in education from Harvard University. Prior to joining the culinary field, she worked as a researcher at Harvard, where she co-authored a three-part book series on higher education. She also worked for the U.S. Department of Justice in Washington, DC and spent two years as a Peace Corps Volunteer in Eritrea, East Africa. She lives in San Jose, California.

In 2016, she took on an entirely new challenge: joining the corporate marketing team at Bon Appétit Management Company.

Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food
by Sheryl Sternman Rule (Eritrea 1995-97)
Rux Martin/Houghton Mifflin Harcourt
89 pages
2015
$19.81 (Hardback), $2.99 (Kindle)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Copyright © 2019. Peace Corps Worldwide.