<div>&ldquo;Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come&rdquo; (The Oxford Time). This wide-ranging treasury of recipes from the Middle East&mdash;with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia&mdash;is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the mezzeh table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry. Middle Eastern Cookery explains the different spices that are favored by different countries&mdash;mint for Armenia, cumin for Iran, and more&mdash;and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook. </div>

Middle Eastern Cookery

<div>Arto der Haroutunian&rsquo;s &ldquo;masterpiece . . . If you know nothing of Middle Eastern desserts and sweets, then you might feel transported to a different world&rdquo; (Cooking by the Book). From the renowned cookbook author comes Sweets &amp; Desserts from the Middle East, widely regarded as the seminal work on the subject. In this book, Arto der Haroutunian takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natural food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing so have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits, and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalizingly fragrant, sweet and succulent, or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.</div>

Sweets & Desserts from the Middle East

<div>&ldquo;[A] ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes&rdquo; (The Foodie). Every one of the twelve cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to Westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. Vegetarian Dishes from the Middle East shows how the cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes, and pastries. &ldquo;This book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual.&rdquo; &mdash;The Vegetarian &ldquo;One of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking.&rdquo; &mdash;Publishing News &ldquo;Learn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried.&rdquo; &mdash;The Green Parent &ldquo;The recipes . . . glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates.&rdquo; &mdash;The Gastronomer&rsquo;s Bookshelf </div>

Vegetarian Dishes from the Middle East

<div>&ldquo;Vegetable dishes from Nigeria, Finland, South America, Bulgaria and many other countries . . . practical and beautifully-written&rdquo; (Mostly Food &amp; Travel Journal). By the internationally acclaimed author Arto der Haroutunian, Classic Vegetarian Cookery offers over 250 recipes from all around the world. This book is about vegetables: the known, the little known, and the few still largely unknown. From basic dishes such as Baked Beans to more exotic fare including Plantain Curry and Kong Na-Mool Kook (Bean Sprout Soup), this book is perfect for full-time vegetarians as well as those who limit their meat intake for health, economic, and environmental reasons. Classic Vegetarian Cookery offers a wide range of delicious and easy-to-follow recipes for any occasion. Included are soups and appetizers, stuffed vegetables, casseroles, stews, sauces, and more. Take your taste buds on a global journey&mdash;from the West Indies to North Africa, France to Korea&mdash;with Classic Vegetarian Cookery.</div>

Classic Vegetarian Cookery

<div>The acclaimed author of Middle Eastern Cookery explores the culinary traditions of Turkey with more than 130 taste-tempting recipes. From internationally acclaimed author Arto der Haroutunian comes A Turkish Cookbook, a lovingly written recipe book packed with traditional stories, poems, and sayings. Turkey is fast becoming one of the most popular tourist destinations, and while famous for its scenic beauty and ancient sites, it undoubtedly owes much of its newfound popularity to the quality and character of its food. With his inimitable talent for combining fascinating anecdotes with mouthwatering recipes, Arto der Haroutunian brings to life the ancient culinary traditions of this huge and varied country. You can recreate the wonderful fish and seafood dishes, the exotic oriental pastries, experiment with different types of kebabs, or prepare a selection of meze. At once a practical cookbook and a fascinating read, A Turkish Cookbook is a splendid introduction to one of the world&rsquo;s great cuisines. </div>

A Turkish Cookbook

<div>Yogurt takes center stage in &ldquo;hundreds of recipes for soups, salads, entr&eacute;es, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless&rdquo; (Booklist). By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes, ranging from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and European foods. The many tempting appetizers include dips to yogurt cheese. There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There are sauces, salad dressings, and drinks. There is even a section on bread, pancakes, and fritters. This ultimate yogurt recipe cookbook is the perfect complement to a yogurt maker and will even convert those on the fence about this versatile ingredient. &ldquo;To fully appreciate yogurt&rsquo;s flexibility in the kitchen, it is instructive to turn to Haroutunian&rsquo;s book.&rdquo; &mdash;The Roanoke Times &ldquo;Filled with delicious recipes for all manner of dishes . . . It draws on many culinary traditions and will appeal to anyone who enjoys real homemade food . . . A winner.&rdquo; &mdash;Mostly Food &amp; Travel Journal</div>

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The Yogurt Cookbook

<div>More than 300 recipes from Tunisia, Morocco, and more: &ldquo;A tour of North Africa for the traveler, the chef, the shopper and the taste buds.&rdquo; &mdash;Glasgow Herald Arto der Haroutunian takes adventurous cooks on a tour of Morocco, Algeria, Tunisia, and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using such classic ingredients as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and &ldquo;gazelle horns&rdquo; filled with almonds, sugar and orange blossom water, provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region, due in large part to the popularity of the chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco&rsquo;s great forte is its tagines and sauces&mdash;with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. From simple street fare to elaborate banquet food, this collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients, and the comforting, elemental flavors of various spices and seasonings.</div>

Arto der Haroutunian
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Books By Arto der Haroutunian (7 Books)

Middle Eastern Cookery

Sweets & Desserts from the Middle East

Vegetarian Dishes from the Middle East

Classic Vegetarian Cookery

A Turkish Cookbook

The Yogurt Cookbook

North African Cookery

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© 2024 OPEN ROAD INTEGRATED MEDIA

Arto der HaroutunianFollow this author

Books By Arto der Haroutunian (7 Books)

Middle Eastern Cookery

Sweets & Desserts from the Middle East

Vegetarian Dishes from the Middle East

Classic Vegetarian Cookery

A Turkish Cookbook

The Yogurt Cookbook

North African Cookery

Get weekly updates and deals from Early Bird Books

More from

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA

Arto der Haroutunian
Follow this author