Cheryl Sternman Rule's Books

Yogurt Culture

A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

By: Cheryl Sternman Rule

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Yogurt Culture

A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

By: Cheryl Sternman Rule

“Part cookbook, part guide, and 100% inspiring . . . Yogurt Culture will make you fall in love with the tart and creamy stuff anew . . .”—Paste.com Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses. In Yogurt Culture, 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. “The most accessible and complete guide . . . Her book made homemade yogurt seem not only easy, but also kind of essential.”—The New York Times “A global smorgasbord of tempting recipes.”—NPR.org “A worldwide, whirlwind tour of the versatile ingredient.”—The Seattle Times

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Page Count

598

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

0544251717

ISBN 13

9780544251717

Using Cases in Higher Education

A Guide for Faculty and Administrators

By: James P. Honan,Cheryl Sternman Rule

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Using Cases in Higher Education

A Guide for Faculty and Administrators

By: James P. Honan,Cheryl Sternman Rule

Using Cases in Higher Education: A Guide for Faculty and Administrators is an essential resource created for faculty and administrators who utilize case studies to analyze, assess, and respond to the complex and difficult issues facing higher education leaders. While this volume will prove useful with any case study, it is specifically designed to complement the series of casebooks and teaching notes, starting with Casebook I: Faculty Employment Policies and Teaching Notes to Casebook I: Faculty Employment Policies.

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Page Count

107

Publisher

John Wiley & Sons

Published Date

ISBN 10

0787964816

ISBN 13

9780787964818

Ripe

A Fresh, Colorful Approach to Fruits and Vegetables

By: Cheryl Sternman Rule

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Ripe

A Fresh, Colorful Approach to Fruits and Vegetables

By: Cheryl Sternman Rule

Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

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Page Count

642

Publisher

Running Press Adult

Published Date

ISBN 10

0762444975

ISBN 13

9780762444977

Yogurt Culture

A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

By: Cheryl Sternman Rule

Write a review Read reviews Take a Quiz Solve Book Puzzle

Yogurt Culture

A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food

By: Cheryl Sternman Rule

Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses. In Yogurt Culture, 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.

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Age

Page Count

355

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

0544252322

ISBN 13

9780544252325

Book's by Cheryl Sternman Rule

Yogurt Culture

Yogurt Culture

Using Cases in Higher Education

Using Cases in Higher Education

Ripe

Ripe

Yogurt Culture

Yogurt Culture

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