The standard in its field and an acknowledged classic, The Cuisine of Armenia is the first book in any language to offer a comprehensive view of Armenian cookery. A brilliant exploration of one of the world's most varied and exciting culinary traditions, this landmark volume contains 375 splendid recipes and variations, many of them for dishes previously unknown in the West.
Fragrant with the aroma of spices and herbs and ranging from earthy peasant fare to noble creations, Armenian cuisine abounds in succulent kebabs, luscious 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. Along with authentic Armenian specialties, this book includes a number of Uvezian's own superb recipes, derived from the Armenian tradition, which are important new contributions to a vigorous culinary style. There is also much fascinating historical information, a selection of perfectly harmonized menus, and an excellent glossary.
Upon its initial publication in 1974, The Cuisine of Armenia received outstanding reviews and was a selection of four different book clubs, including Book-of-the-Month Club. Written by a James Beard Award winner who is a leading authority on the food of the Middle East and Caucasus, it is a "must have" volume, whether you already own one or a dozen books on Armenian, Middle Eastern, or eastern Mediterranean cooking.
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A scholarly work. The definitive Armenian kitchen aid -- Stendahl, WCBS Radio, New York
A study of Armenian cuisine. A beautifully produced tribute -- The Washington Post
A stunning presentation of the rich and aromatic fare of that much-beleaguered country -- Mimi Sheraton, New York Magazine
A triumph of a cookbook -- Stan Reed, Seattle Post-Intelligencer
Back in print after many years, this is still the definitive guide -- The Reader's Catalog
Handsome, well thought out, clearly written, authentic -- The New York Times
Indeed the variety, not to mention the number, of dishes presented here is staggering. Uvezian shepherds us through course after course with conscientious directions and notes. Stand-up cooks will warm to the energetic way she maximizes fresh ingredients and minimizes mystique -- Kirkus Reviews
It is well written and researched, the recipes are set down with clarity and consistency...as original a collection as I have seen lately -- Jean Anderson, Publishers Weekly
My intense interest in things Armenian was inspired many years ago by several factors...a gripping novel call The Forty Days of Musa Dagh...written by Franz Werfel...My Name is Aram by William Saroyan...Also, I'm very fond of the music of Aram Khachaturian...Comes now a new reason for my Armenian enthusiasm. We used to hear a lot about "the starving Armenians" but...it is hard to think of Armenians being hungry when examining The Cuisine of Armenia by Sonia Uvezian...It is a book of recipes so rich, so lavish and exotic that most cooks will readily discard any prejudices they ever had against so-called "foreign food" -- Josef Mossman, Des Moines Register
The 25th anniversary edition of a classic cookbook, this has been revised and updated for new audiences. Several new recipes have been added, but the book even in its original form remains a standard reference for any interested in Armenian cuisine, with its range of recipes and cultural insights -- The Midwest Book Review
The book is unique, beyond all kinds of praise and appreciation -- Committee for Cultural Relations with Armenians Abroad, Yerevan, Armenia
The standard in its field since its publication in the early 1970s, The Cuisine of Armenia covers the range of Armenian cookery...more thoroughly...than any other book on Armenian cuisine -- The International Cookbook Revue
Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of seven highly acclaimed cookbooks, including Recipes and Remembrances from an Eastern Mediterranean Kitchen, Cooking from the Caucasus, and The Book of Yogurt. Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appétit, Vogue, and numerous other publications.
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Book Description Harpercollins, 1985. Paperback. Book Condition: New. Bookseller Inventory # DADAX0060912294
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800609122911.0