ON SALE! If you are looking at this cookbook, you have an appreciation of Armenian cuisine... THIS hard cover cookbook is a hard to find hard cover recipe collection cookbook titled... The Cuisine of Armenia
This hard cover cookbook was published in 1974 and is a stated 1st Edition (see pictures and CLICK ON the pictures to Super-size!)
The book is in very good condition for its age with minimal wear to the dust jacket from reading and re-shelving. The front and back covers show minimal wear at the edges from re-shelving. INSIDE the first blank page is red (endpapers) has a faint price printed on it---a discounted price from the original. Other than that, the pages are at least 98% free of any marks, stains or writing---a VERY nice copy!
The Cuisine of Armenia showcases a dazzling collection of flavor-packed recipes ranging from the traditional to the unusual, from the rustic to the sophisticated. The following is just a (the last bite always comes too soon!); Mussels Stuffed with Rice, Pine Nuts, and Currants (will make a dedicated mussel lover out of anyone); Red Pepper and Walnut Dip with Pomegranate (excellent served as an appetizer or as an accompaniment to grilled fish, poultry, or meat); Meat and Egg Rolls (a perfect picnic or buffet dish); Meat Soup with Vegetables and Herbs (Echmiadzin Bozbash) (if you can't make it to Echmiadzin, try this); Dumplings in Yogurt or Tomato Broth (Mantabour) (guaranteed to brighten a dreary winter day); Fruit Paste Dipped in Egg (delightfully original); Oysters in Tomato Wine Sauce (excellent and uncomplicated); Spitted Trout with Tarragon and Pomegranate (simple though hardly commonplace); Roast Chicken with Apricot and Chestnut Stuffing (splendid! Uvezian's own creation); Roast Turkey with Cinnamon-Glazed Apples (easy to make and impressive to serve); Broiled Skewered Pork with Pomegranate Syrup (one of the glories of Caucasian Armenian cooking); Harput Keufteh (deservedly famous and well worth the effort); Keufteh in Yogurt Sauce (a real winner that shouldn't be missed); Ashtarak Dolma (a transcendant experience!); Baked Pumpkin Stuffed with Rice, Raisins, Prunes, and Apples (truly enchanting!); Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds (elegant!); Fried Eggplant and Tomato Slices with Garlic Yogurt Sauce (a superb combination!); and Yogurt Cream (another great Uvezian invention). Also, all of the savory pastries, pastas, breads, and desserts I have tried are knockouts.
The Cuisine of Armenia and Recipes and Remembrances from an Eastern Mediterranean Kitchen are masterly volumes that belong in the library of every serious food lover, Armenian and non-Armenian alike. I treasure them both and would give them six stars if I could. Highly, highly recommended!
This is just one of over 900 cookbooks in my store so please check them out!
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