The Cuisine of Armenia [Paperback]

Sonia Uvezian (Author)

Book Description

Publication Date: September 1998

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.

Editorial Reviews

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." -- Reviewer's Bookwatch, The Midwest Book Review,January 1999

A scholarly work. The definitive Armenian kitchen aid. -- Stendahl, WCBS Radio, New York

A study of Armenian cuisine. A beautifully produced tribute. -- The Washington Post

Back in print after many years, this is still the definitive guide. -- The Reader's Catalog

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

Indeed the variety, not to mention the number, of dishes presented here is staggering. Uvezian shepherds us through course after course with conscientious directions and notes. Stand-up cooks will warm to the energetic way she maximizes fresh ingredients and minimizes mystique. -- Kirkus Reviews

My intense interest in things Armenian was inspired many years ago by several factors...a gripping novel called The Forty Days of Musa Dagh ...written by Franz Werfel...My Name is Aram by William Saroyan...Also, I'm very fond of the music of Aram Khachaturian...

Comes now a new reason for my Armenian enthusiasm. We used to hear a lot about "the starving Armenians" but...it is hard to think of Armenians being hungry when examining The Cuisine of Armeniaby Sonia Uvezian...It is a book of recipes so rich, so lavish and exotic that most cooks will readily discard any prejudices they ever had against so-called "foreign food." -- Josef Mossman, Des Moines Register

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. -- The Midwest Book Review

The book is unique, beyond all kinds of praise and appreciation. -- Committee for Cultural Relations with Armenians Abroad, Yerevan, Armenia

This is an exceptional cookbook containing a dazzling selection of simple and exotic recipes...A treasure that every adventurous cook should possess, one that a mother would hand down to her daughter and she, in time, to her daughter. -- Hartford Courant

From the Publisher

Situated at the crossroads of east and west between the Mediterranean, Black, and Caspian seas, the richly historic region of Armenia has provided the world with one of its most varied and exciting culinary traditions. 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.

 

The 375 recipes and variations in The Cuisine of Armenia include many highly original specialties from the Caucasus, which were previously unknown in the West. As a bonus, the book contains a number of Sonia Uvezian’s own superb creations, derived from the Armenian tradition, which are important contributions to a vigorous culinary style. Among these are Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Fried Fish with Oranges, Black Olives, and Mint; Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds; and Yogurt Cream. Also included are much valuable historical information, a selection of perfectly harmonized menus, and an excellent glossary.

 

Long recognized as the standard in its field, The Cuisine of Armenia is the first book in any language to offer a comprehensive view of Armenian cookery. It has received outstanding reviews from major publications and has been a selection of four different book clubs, including Book-of-the-Month Club. Written by one of America’s most gifted cookbook authors, it is a “must have” volume, whether you already own one or a dozen books on Armenian, Middle Eastern, or eastern Mediterranean cooking.

--This text refers to an alternate Paperback edition.

See all Editorial Reviews

Product Details

• Paperback: 488 pages
• Publisher: Hippocrene Books; 25 Anv edition (September 1998)
• Language: English
• ISBN-10: 078180695X
• ISBN-13: 978-0781806954
• Product Dimensions: 8.8 x 5.5 x 1.2 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #3,372,285 in Books (See Top 100 in Books)
  • #52 in Books > Travel > Asia > Armenia

More About the Author

Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including Recipes and Remembrances from an Eastern Mediterranean Kitchen, Cooking from the Caucasus, and The Book of Yogurt. Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications.

Customer Reviews

Most Helpful Customer Reviews

35 of 37 people found the following review helpful:

5.0 out of 5 stars A timeless classic, December 14, 1999

By 

Julie Lee (USA) - See all my reviews

This review is from: The Cuisine of Armenia (Paperback)

When I saw the first edition of this book, which was published in 1974, I thought that Sonia Uvezian had begun her food writing career in a manner in which most other cookbook authors would be happy to end theirs. Along with its lucid and informative text, 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.

After countless memorable meals resulting from Uvezian's remarkably clear recipes, I can say with certainty that I was correct in my original assessment of this work. The Cuisine of Armenia is indeed a very great accomplishment. I should mention, however, that Uvezian's latest cookbook, Recipes and Remembrances from an Eastern Mediterranean Kitchen, is an even greater achievement. In addition to hundreds of fabulous recipes from Syria, Lebanon, and Jordan, it contains a number of magnificent Armenian ones not found in The Cuisine of Armenia. The book also provides fascinating information on the important contributions Armenians have made to the cultural and economic life of the region, something that has been largely ignored by other food writers. For example, I was surprised to learn of the significant role Armenians have played in the culinary life of Aleppo, where the wheat and flour trades as well as the baking and sale of bread and pastry were virtually monopolized by them for nearly three centuries. The author further informs us that the city's world-famous Baron Hotel, whose dining room once featured wild boar, pheasant, and caviar, has been owned and operated by an Armenian family ever since it was built in 1909.

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!

24 of 25 people found the following review helpful:

5.0 out of 5 stars The bible of Armenian cooking. Unique and exceptional., August 4, 1999

By A Customer

This review is from: The Cuisine of Armenia (Paperback)

I have long been a fan of Sonia Uvezian. Although all of her books are so original and outstanding that it is difficult to single out any one of them, I cannot bestow enough praise on this landmark classic, which documents the extraordinary diversity of Armenian cuisine with hundreds of authentic recipes, extensive background information, splendid menus, an excellent glossary, and handsome illustrations. Spectacular combinations like rice pilaf with flaming apples and quinces, nuts, and dried fruits (Ararat Pilaf) sit alongside earthy peasant bulghur-based dishes and soul-satisfying soups. And what pastries and confections! The dessert chapter alone is worth twice the purchase price! The same can be said for the author's own Armenian-inspired creations.

A born teacher, Uvezian gives clear and easy-to-follow directions that produce superlative results. All of the recipes I have tried have earned raves from family and friends. There are so many wonderful ones that I cannot possibly begin to list them bulghur stuffing (not your usual stuffed grape leaves; there's a great recipe for those, too) -Phyllo pastry boeregs with cheese, spinach-cheese, or meat filling (you'll dream about these!) -Lamb soup with potatoes, apples, quinces, and fresh herbs (poetry in a bowl!) -Fried fish with oranges, black olives, and mint (as appealing to the eye as it is to the palate) -Chicken in wine sauce with mushrooms, tarragon, and walnuts (a hands-down winner!) -Baked pork and bulghur keufteh with beef filling, served with dried apricot soup (another shining example of this book's originality) -Stuffed eggplants, green peppers, tomatoes, apples, and quinces (Echmiadzin Dolma) (a truly inspired creation) -Fried eggplant with pomegranate sauce (a brilliant combination that created a sensation when it appeared in the first edition) -From the breads and the coffeecakes, don't miss out on the lavash, pideh, choereg, and tahinov gatah -From the pastries, cakes, and cookies, the baklava, bourma, kadayif, and kurabia are absolutely the best I have ever tasted!

The original hardcover edition of this book, published in the early 1970s, established Uvezian as THE authority on Armenian cooking. Although I am pleased to see the 25th anniversary paperback edition, I hope that this standard work will again become available in hardcover. I also treasure Uvezian's Cooking from the Caucasus as well as her books on appetizers and sandwiches, all of which should be reprinted. I have given copies of several of her books, including The Cuisine of Armenia, as gifts to friends. If you can find any titles by this fine author, grab them

20 of 21 people found the following review helpful:

5.0 out of 5 stars the best out there, April 2, 2000

By 

K. E Pearce "kpearce" (Santa Barbara, CA) - See all my reviews
(REAL NAME)   

This review is from: The Cuisine of Armenia (Paperback)

This book manages to combine Eastern AND Western Armenian cooking and doesn't require an ethnic grocery store around the corner to make the items. History of certain meals is included. Even a beginning cook, such as myself, can follow the instructions.