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The Cuisine of Armenia by Sonia Uvezian is filled with recipes of many Armenian foods from appetizers to desserts and beverages. Includes a useful glossary. Siamanto Press, 2002.
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Situated at the crossroads of east and west between the Mediterranean, Black, and Caspian seas, the richly historic region of Armenia has provided the world with one of its most varied and exciting culinary traditions. Fragrant with the aroma of spices and herbs and ranging from earthy peasant fare to noble creations, Armenian cuisine abounds in succulent kebabs, stuffed vegetables and fruits, opulent pilafs, delectable breads, and irresistible pastries and confections that have been perfected by generations of ingenious cooks over a period of many centuries.
The 375 recipes and variations in The Cuisine of Armenia include many highly original specialties from the Caucasus, which were previously unknown in the West. As a bonus, the book contains a number of Sonia Uvezian’s own superb creations, derived from the Armenian tradition, which are important contributions to a vigorous culinary style. Among these are Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Fried Fish with Oranges, Black Olives, and Mint; Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds; and Yogurt Cream. Also included are much valuable historical information, a selection of perfectly harmonized menus, and an excellent glossary.
Long recognized as the standard in its field, The Cuisine of Armenia is the first book in any language to offer a comprehensive view of Armenian cookery. It has received outstanding reviews from major publications and has been a selection of four different book clubs, including Book-of-the-Month Club. Written by one of America’s most gifted cookbook authors, it is a “must have” volume, whether you already own one or a dozen books on Armenian, Middle Eastern, or eastern Mediterranean cooking.From the Back Cover:
Food and its preparation are one of the cornerstones of Armenian culture. Among my most vivid childhood memories are those of the sights and aromas in our kitchen, where the author spent countless hours watching delicacies being concocted daily by the grownups. Armenian cuisine is steeped in tradition, with recipes being handed down from mother to daughter and the amounts of ingredients often being determined 'by the measure of the eye.'
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Book Description Brand: Siamanto Press-The, 2001. Paperback. Condition: BRAND NEW. Seller Inventory # 0970971672_abe_bn
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