COOKING WITH YOGOURT Sister Berthe. Montreal, Aliments Delisle, c1983. Distributed by McClelland and Stewart. 278pp, paper, spiral bound, $12.95. ISBN 0-7710-1304-3. Grades 9 and up. Reviewed by Marilyn Kogon. Volume 11 Number 6. 1983 November. Cooking with Yogourt began as a fifty-recipe booklet celebrating the fiftieth anniversary of Delisle Foods Limited, Canada's oldest and largest yogourt manufacturer. With its success, the company asked its author, Sister Berthe, a Congregation of Notre-Dame nun, to expand upon her earlier effort. It resulted in this, her first title (out of an earlier dozen cookbooks) to be translated from the French. Sister Berthe, the director of Montreal's L'Ecole d'art culinaire and a French-Canadian television and radio personality has provided over two hundred, easy-to-follow recipes set out one to a page in both Imperial and metric measure. Each incorporates yogourt that with little fuss becomes a dish ranging from appetizer selections through all courses of a meal. The largest section is devoted to desserts. To make it easier for beginners, she has included a glossary of terms, a section on kitchen units and symbols, practical tips, menu planning as well as menu plans for a week and some special occasions. A nice feature is the coil binding that allows the book to open flat. If you are interested in using yogourt in a variety of ways, this cookbook is a good resource. Marilyn Kogon, North York P. L., Willowdale, ON.