Vegetarian Dishes from the Middle East
(eBook)

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Published
Grub Street Publishing, 2012.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781909166646

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Citations

APA Citation, 7th Edition (style guide)

Arto der Haroutunian., & Arto der Haroutunian|AUTHOR. (2012). Vegetarian Dishes from the Middle East . Grub Street Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Arto der Haroutunian and Arto der Haroutunian|AUTHOR. 2012. Vegetarian Dishes From the Middle East. Grub Street Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Arto der Haroutunian and Arto der Haroutunian|AUTHOR. Vegetarian Dishes From the Middle East Grub Street Publishing, 2012.

MLA Citation, 9th Edition (style guide)

Arto der Haroutunian, and Arto der Haroutunian|AUTHOR. Vegetarian Dishes From the Middle East Grub Street Publishing, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID83fb7312-feb0-78ca-aa77-03e302ae30f1-eng
Full titlevegetarian dishes from the middle east
Authorharoutunian arto der
Grouping Categorybook
Last Update2024-05-14 23:01:28PM
Last Indexed2024-05-18 01:17:37AM

Book Cover Information

Image Sourcehoopla
First LoadedSep 18, 2022
Last UsedMay 6, 2024

Hoopla Extract Information

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    [synopsis] => 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.
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