488 pp. Illus. Pictorial wrappers. 25th Anniversary Edition. NY: Hippocrene Books, [1998].
Fragrant with the aromas 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-honored favorites to inspired innovations and include many highly original specialties 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 harmonized menus, and an excellent glossary.
Shelf wear, small stain to front free endpaper, else good.
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