“The book is unique, beyond all kinds of praise and appreciation.” -- Committee for Cultural Relations with Armenians Abroad, Yerevan, Armenia
'One of the things that makes this such a fine cookbook is the author's extensive notes about the history of Armenian cuisine. Uvezian reaches back to the origins of Armenian cooking, delves into regional differences, and describes the typical daily fare of the modern Armenian family. It all makes for dandy reading.
Many cookbooks get read, set on the shelf, and never used. But the tantalizing, mouthwatering recipes Uvezian has gathered are impossible to resist. They are laid out in a straightforward manner and nicely grouped, with just the right amount of elegant drawings sprinkled throughout the text.
Uvezian includes not only the dishes we are all familiar with but many surprises as well, among them dishes from the Caucasus she brought to light in the first edition of her book and which she rightly describes as 'artful combinations' yielding 'culinary gems' such as Lamb Soup with Apple and Quince ('Shoushin Bozbash') and Eggplant Topped with Sautéed Tomatoes and Garlic Yogurt Sauce.
This classy book may well contain much of the best of Armenian cooking. Anyone familiar with the heavenly elegance of this cuisine shouldn't be without it.' -- Jane Wingate, Ararat Magazine
“A stunning presentation of the rich and aromatic fare of that much-beleaguered country.” -- Mimi Sheraton, New York Magazine
“Handsome, well thought out, clearly written, authentic.” -- The New York Times Book Review
“Well written and researched, the recipes are set down with clarity and consistency, and are as original a collection as I have seen lately.” -- Jean Anderson, Publishers Weekly
“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
“This is an exceptional cookbook containing a dazzling collection 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, CT Courant
“A study of Armenian cuisine. A beautifully produced tribute.” -- The Washington Post
“To leaf through Sonia’s book is to become suddenly hungry!” -- Chicago Tribune
“A triumph of a cookbook.” -- Seattle Post-Intelligencer
“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 Khatchaturian…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 Armenia’ by 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, IA Register
“A scholarly work. The definitive Armenian kitchen aid.” -- Stendahl, WCBS Radio, New York
“Hundreds of echt and unusual Armenian recipes are yours for the making.” -- Women’s Wear Daily
“The standard in its field…covers the range of Armenian cookery more thoroughly than any other book on Armenian cuisine.” -- The International Cookbook Revue
“This classic cookbook… remains a standard reference for any interested in Armenian cuisine, with its range of recipes and cultural insights.” -- The Midwest Book Review
“Still the definitive guide.” -- The Reader’s Catalog
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.