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(0)Arto der Haroutunian
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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...
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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...
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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,...
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More than 300 recipes from Tunisia, Morocco, and more: "A tour of North Africa for the traveler, the chef, the shopper and the taste buds." -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...
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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...
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From the renowned cookbook author comes Sweets & Desserts of 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...
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The basis of society in Arabia, especially in the south, was agriculture – cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee.
The patchwork of peoples and countries that form this medley comprise dishes from Egypt –...
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This wide-ranging treasury of recipes from the Middle East-with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia-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...
