The New York Times
"Handsome, well thought out, clearly written, authentic."


Mimi Sheraton, New York Magazine
"A stunning presentation of the rich and aromatic fare of that much-beleaguered country."


Jean Anderson, Publishers Weekly
"well written and researched...as original a collection as I have seen lately."

FROM THE PUBLISHER

This acknowledged classic 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 exciting culinary traditions, this landmark volume contains hundreds of splendid recipes, many of them for dishes previously unknown in the West. No serious food lover should be without this bible of Armenian cooking!

SYNOPSIS

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 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.

FROM THE CRITICS

Mimi Sheraton

A stunning presentation of the rich and aromatic fare of that much-beleaguered country. -- New York Magazine

Jean Anderson

It is well written and researched, the recipes are set down with clarity and consistency, and for my money, are as original a collection as I have seen lately. -- Publishers Weekly

Washington Post

A study of Armenian cuisine. A beautifully produced tribute.

Midwest Book Review

The 25th anniversary edition of a classic cookbook, this has been revised and updated for new audiences. Several new recipes have been added, but the book even in its original form remains a standard reference for any interested in Armenian cuisine, with its range of recipes and cultural insights.

New York Times Book Review