Asian Trips - The Cuisine of Armenia
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List Price: $18.95
www.asiantrips.info Price: $12.89
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Manufacturer: Siamanto Press-The
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.595662
EAN: 9780970971678
ISBN: 0970971672
Label: Siamanto Press-The
Manufacturer: Siamanto Press-The
Number Of Items: 1
Number Of Pages: 496
Publication Date: 2001-07-31
Publisher: Siamanto Press-The
Studio: Siamanto Press-The
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Editorial Reviews:
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You will find all the classics in The Cuisine of Armenia––dolma, sarma, keufteh, shish kebab, boereg, lahmajoon, lavash, pideh, choereg, gatah, baklava, bourma, tel kadayif, kurabia, and many more. The hundreds of recipes in this definitive volume, which range from traditional favorites to exciting innovations, include Red Pepper and Walnut Dip with Pomegranate Muhammara); Grapevine Leaves Stuffed with Lentils, Bulghur, Dried Fruit, and Fresh Herbs; Mussels Stuffed with Rice, Pine Nuts, and Currants; Phyllo Pastry Boeregs with Cheese, Spinach-Cheese, or Meat Filling; Dumpling Soup in Yogurt or Tomato Broth (Mantabour); Lamb Soup with Potatoes, Apples, Quinces, and Fresh Herbs (Shoushin Bozbash); Tabbouleh; Basterma or Soudjuk with Eggs; Fish Kebabs Served with Grilled Peppers, Tomatoes, Onions, and Lemon Sauce; Fried Fish with Oranges, Black Olives, and Mint; Oysters in Tomato-Wine Sauce; Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Chicken in White Sauce with Mushrooms, Tarragon, and Walnuts; Roast Turkey with Cinnamon-Glazed Apples; Partridges on a Spit with Grilled Tomatoes and Green Peppers; Roast Rack of Lamb with Rice or Bulghur Stuffing; Broiled Skewered Pork with Pomegranate Syrup; Moussaka with Eggplant, Zucchini, Pumpkin, or Potato; Artichokes Stuffed with Ground Lamb and Pine Nuts (served over Saffron Rice Pilaf); Harput Keufteh; Keufteh in Yogurt Sauce with Sautéed Onions and Mint; Baked Pork and Bulghur Keufteh with Beef Filling (served with Dried Apricot Soup); Eggplants, Green Peppers, Tomatoes, Apples, and Quinces Stuffed with Meat (Echmiadzin Dolma(; Melon Dolma (Cantaloupe Stuffed with Ground Meat, Rice, Pine Nuts, and Currants); Rice Pilaf with Flaming Apples and Quinces, Nuts, and Dried Fruits (Ararat Pilaf); Baked Noodles, Spinach, and Cheese with Garlic Yogurt Sauce; Asparagus Fritters; Green Beans in Walnut Sauce; Braised Leeks with Tomato and Dill; Fried Eggplant and Tomato Slices with Garlic Yogurt Sauce; Eggplant with Pomegranate Sauce and Pistachios; Baked Pumpkin Stuffed with Rice, Raisins, Prunes, and Apple; Homemade Pomegranate Syrup or Molasses; Yogurt Cream (one of the the author’s own creations and a delicious low-calorie alternative to sweetened whipped cream); Phyllo Pastry Triangles with Apple and Nut Filling; Tel Kadayif with Cheese or Cream Filling; Yogurt Lemon Cake; Kurabia with Walnut-Cinnamon Filling; Quince or Apricot Paste; and Armenian Cherry Brandy.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Wonderful recipes, great wedding gift
Comment: After a visit over dinner with our nephew and his fiancee, we realized we needed to share this cookbook with them (it was already in our collection!)because of their interest in Armenian foods. No one book could cover everything, but this is a wonderful beginning, or addition to your library.The Cuisine of Armenia
Customer Rating:
Summary: Terrific Book, Terrific Author
Comment: I bought this book about thirty years ago when I first began to cook and I have been a fan ever since. The author has the gift of being able to put together a recipe in a simple, easy to follow, readable way. Over the years I have cooked the majority of recipes in this book and even ordinary sounding ones like baked chicken with tomatoes are exquisite. The recipe for baklava which calls for a longer cooking time than any other I've ever seen is the only one ever use and the most delicious I've ever eaten.An intriguing and delicious dessert is apricots with whipped cream, an invention of the author. Ms. Uvezian's touch turns every recipe, even the most basic, into a real treat.this is not a book I would ever part with.
Customer Rating:
Summary: The taste and history of Armenian food brought into today's kitchens
Comment: without compromising flavor. Armenian food is is full of history and meaning and reflects the foods native to their land.
This book is written by an Armenian woman who knows her food! Her recipes are easy to understand and there are suggestions for side dishes as well. Reading this cookbook is reading the love of the authors' heritage and the respect she has for this great world cuisine. Everything I have made from this book has made my Armenian husband rejoice.
Customer Rating:
Summary: An enduring classic
Comment: This is a very fine cookbook that provides a large number of mouth-watering recipes written in a clear and straightforward style. Dishes from both Eastern and Western Armenia are included, as are a number of Uvezian's own creations that are steeped in the Armenian tradition. Although the book lacks color photos, it does have a stunning color shot of Ararat Pilaf (two peaks of rice shaped like Great and Little Ararat) on the cover and includes beautiful drawings of dishes that are placed at the beginning of each chapter. I especially like the two illustrations that make striking use of old Armenian churches as a backdrop as well as the elegant medieval Armenian manuscript illumination that borders both the title page and the table of contents. Since this volume is moderately priced (and a great value considering the treasure that lies within it), expecting it to contain color photos would be unrealistic; the cost would have been prohibitive. Actually, the directions are so easy to follow that pictures are unnecessary. I would much rather have a cookbook like this that offers an extensive selection of outstanding recipes in addition to a tremendous amount of helpful and necessary culinary information, plus some lovely illustrations. Although Uvezian has provided a generous amount of enlightening historical material that traces the roots of Armenian cuisine far back into antiquity, she has wisely avoided trying to pinpoint the origins of the dishes, a task impossible to accomplish due to the long tradition of cultural and culinary interchange in the Middle East and Caucasus. As she explains, in addition to preserving their repertoire of national dishes, Armenians have skillfully assimilated foods of other peoples in the region and, conversely, a number of Armenian recipes have become part of the cuisines of other cultures. Until a time machine is invented that allows us to go back into the past without being impaled on someone's sword, it is probably best for us not to argue about origins but to celebrate the extraordinary creativity and diversity of Armenian cuisine as presented to us in this exceptional cookbook and to savor the delectable results it produces with joy and gratitude.
Customer Rating:
Summary: A great book
Comment: The Cuisine of Armenia is a great book. I bought this book for my sister and she realy liked it. The book reveles that some foods that Turks and Arabs say comes from them is realy Armenian. Sicne Armenians lived under Turkish and Arabs rule for a long time some of our food were taken from us and became "Trukish". It has all the recipes of all Armenian foods. If the book had pictures it wil have been easier to understand how to make the foods. A great book for all those who want to make great tasting Armenian cuisines.
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