The Cuisine of Armenia

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, 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 this book range from time-honoured favourites to exciting innovations and include many highly original specialities from the Caucasus, which were previously unknown in the West. You will find all the classics in this definitive guide - tanabour, dolma, sarma, keufteh, shish kebab, moussaka, boereg, manti, lahmajoon, lavash, pideh, choereg, gatah, baklava, tel kadayif, kurabia, and many more. As a bonus, the book includes a number of Sonia Uvezian's own superb creations, derived from the Armenian tradition, 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 Leaves; Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds; and, Yogurt Cream (a delectable low-calorie alternative to sweetened whipped cream). The book also includes valuable historical information, a selection of perfectly harmonised menus, and an excellent glossary. Long recognised as the standard in its field, "The Cuisine of Armenia" has received outstanding reviews from major publications both in this country and abroad and has been a selection of four different book clubs. Written by one of America's most gifted cookbook authors, it is a 'must have' volume, whether you already own one or dozens of books on Armenian, Middle Eastern, or eastern Mediterranean cooking.

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