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The Armenian Table
More than 165 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style

 

by Victoria Jenanyan Wise

Description
     A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection.
     Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh cookbook-and her first on Armenian food--Wise collects traditional favorites and inspired contemporary variations. Recipes include:
-Lavosh, Armenian pizzas, and other savory breads
-Shish kebab, moussaka, and other lamb dishes
-Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more
-Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes
-Stuffed vegetables (dolmas) and stuffed grape leaves
-Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more.
     This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines.

Review
     Like many other ethnically oriented cookbooks by skilled culinary authors, this one offers new, nutritious, dishes to Armenians, foodies on the lookout for novelty and vegetarians on the lookout for novelty. This is a very good book that succeeds in its objective, but it is not a great book. The anecdotes of family history are pleasant, but do not have the evocative power of, for example, some of the stories told by Gennaro Contaldo in `Passione'. On the other hand, `Gourmet' magazine has declared Eastern Mediterranean cuisines as one of the next big things in eating. This book is as good a source as many.
     Highly recommended for those with an interest in this cuisine and in Eastern Mediterranean food in general. Relatively easy recipe methods. Very good price for the quality of the content.
B. Marold, Amazon.com

 

 

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