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Vegetarian Dishes from Across the Middle East Paperback – October 1, 2009


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Product Details

  • Paperback: 288 pages
  • Publisher: The Experiment (October 1, 2009)
  • Language: English
  • ISBN-10: 161519004X
  • ISBN-13: 978-1615190041
  • Product Dimensions: 6.6 x 0.7 x 9.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #881,333 in Books (See Top 100 in Books)

Editorial Reviews

Review

“I found it hard to put this hard-backed recipe book down… [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual.”
The Vegetarian

“Out of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking.”
Publishing News

“All Arto’s cookbooks became classics….second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated.”
The Foodie

“I found myself wanting to eat everything in this collection of tasty veggie dishes…Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable.”
The Independent on Sunday

“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.”
The Green Parent

“[Arto’s] versions of staple Greek dishes…rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking…including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles,
relishes and pastries.”
The Topic

“[Arto’s] brilliant book includes…enough delights to turn a glut into a feast.”
Stella Magazine

"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.”
The Gastronomer’s Bookshelf

About the Author

Arto der Haroutunian (1940–1987) was a restaurateur, painter, translator, and author of 12 cookbooks. He also composed music and translated Turkish, Arab, Persian, and Armenian authors.

Customer Reviews

4.7 out of 5 stars
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11
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See all 14 customer reviews
Every recipe I've tried in this cookbook has been good.
DV
I've bought new copies as gifts and the people that I've gifted it to have gone on to buy it as a gift for another person!
Socrates Emerson
Easy to follow recipes that are not difficult but incredibly tasty.
Raed

Most Helpful Customer Reviews

11 of 11 people found the following review helpful By Raed on February 1, 2012
I originally borrowed this book from the library. I ready it from cover to cover and made 3 meals from it in that first 2 weeks.

When it was time to return it to the library, my heart sank. I still wanted the book! Luckily my copy from Amazon arrives tomorrow.

No pretty pictures but the recipes are great. We made the pita breads one night and they were fantastic.

I love that a lot of the recipes fall into the anti-inflammatory diet that is healthy for everyone. (OK, not the pita)

Love, love, love the food in this book. Easy to follow recipes that are not difficult but incredibly tasty. I am going to enjoy making more meals from this great book.
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9 of 9 people found the following review helpful By DV on November 1, 2010
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Every recipe I've tried in this cookbook has been good. It isn't gourmet cooking, but it's tasty weeknight fare, and some of the dishes work fine as sides when entertaining.
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7 of 7 people found the following review helpful By Angela on May 25, 2010
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This cookbook is great for cooks of all levels of experience. My daughter who is living in the Middle east first started using it and found it very helpful with the ingredients available in that part of the world. I bought a copy and found it equally accessible here in the US. Terrific recipes.
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9 of 10 people found the following review helpful By trilingual1946 on October 13, 2010
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This book includes many recipes for classic Middle Eastern vegetarian dishes, including the Middle East, North Africa, Israel, the Caucasus, etc. Everything looks and sounds delicious and authentic. The recipes are clearly written and don't require many exotic ingredients. I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that! The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking. I definitely recommend this book! With recipes like these, meat really becomes irrelevant -- these recipes are all intrinsically good themselves!
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6 of 7 people found the following review helpful By A Watson on June 3, 2012
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I like this book very much. The cover photo itself is beautiful, there are lots of interesting snippets about the various countries' food and food culture, which is something that I now always look for in any potential addition to my cookery book collection, but, most of all, the recipes I have tried so far are easy to follow and the end result delicious.
The only criticisms I have (hence the 4 stars instead of 5) is that a lot of the recipes are heavy on butter and the book seems to have been written before the advent of canned beans/pulses or pressure cookers. The butter thing I accept is probably more authentic (I am new to Middle Eastern cookery so any seasoned cooks out there can correct me on that) and I'm not butter averse since I feel it still has its role but the heavy use of dried beans and pulses to be cooked from scratch, whilst probably also authentic many years ago, is perverse. The book needs updating. Nothing need be lost except a lot of unnecessary prep time in the kitchen and, possibly, some butter.
Still a lovely book, though!
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3 of 3 people found the following review helpful By V. Tirumalai on July 21, 2013
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This book has an eclectic collection of VEGETABLE recipes from all over the world that are not originally meat recipes that were adapted for vegetables. These are authentic vegetable vegetarian recipes. I have only tried 2 so far, but they are awesome. The ingredients are not 'dumbed' down; so we have the original recipe. The we can decide how authentic we want to be by shopping for all the things we cannot get easily. I like it. I will edit and post more as I cook more from this book. But so far, so good. The
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6 of 8 people found the following review helpful By Bookworm on February 12, 2011
Most of the recipes in this book are fairly simple and easy to make, which perhaps makes them even more delicious. I really like that the author provides recipes from a diverse range of countries, everywhere from Iran to Israel, and cites religious and cultural sources from a variety of groups in the region. It's an especially exciting book for people of mixed backgrounds or those who enjoy flavours from different countries, as it is very easy to create a meal with an Arab starter, an Israeli main, and a Persian dessert, for example, without having to consult ones entire recipe collection. Very highly recommended!
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