The Armenian Table: More than 165 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style

by Victoria Jenanyan Wise

Hardcover, 2004


Call number

Mediterranean, Middle Eastern, African -- WIS

Call number

Mediterranean, Middle Eastern, African -- WIS


St. Martin's Press (2004), Edition: First Edition, Hardcover, 320 pages


ictoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking-a cuisine that com-bines Mediterranean flavors with Persian and Russian accents. In her thirteenth cookbook-and her first on Armenian food -Wise collects traditional favorites and inspired contemporary variations. Recipes include: - Lavosh, Armenian pizzas, and other savory breads - Shish kebab, moussaka, and other lamb dishes - Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes - Stuffed vegetables (dolmas) and stuffed grape leaves - Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more. This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines.… (more)

Physical description

320 p.; 9.32 inches

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