The Cuisine of Armenia

The standard in its field and an acknowledged classic, The Cuisine of Armenia is the first book in any language to offer a comprehensive view of Armenian cookery. A brilliant exploration of one of the world's most varied and exciting culinary traditions, this landmark volume contains 375 splendid recipes and variations, many of them for dishes previously unknown in the West.

Fragrant with the aroma of spices and herbs and ranging from earthy peasant fare to noble creations, 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. Along with authentic Armenian specialties, this book includes a number of Uvezian's own superb recipes, derived from the Armenian tradition, important new contributions to a vigorous culinary style. There is also much fascinating historical information, a selection of perfectly harmonized menus, and an excellent glossary.

Upon its initial publication in 1974, The Cuisine of Armenia received outstanding reviews and was a selection of four different book clubs, including Book-of-the-Month Club. Written by a James Beard Award winner who is a leading authority on the food of the Middle East and Caucasus, it is a "must have" volume, whether you already own one or a dozen books on Armenian, Middle Eastern, or eastern Mediterranean cooking.