The Cuisine of Armenia

This is an exceptionally fine cookbook, for which Sonia Uvezian deserves the eternal gratitude of food lovers. Anyone seriously interested in Armenian food should own this groundbreaking classic written by one of the most knowledgeable experts in the field. The book offers hundreds of healthful and imaginative recipes (many of them previously unknown in the West). I have tried well over half of them, and all have turned out superbly. Uvezian's text is highly informative, her directions are wonderfully clear and easy to follow, and the ingredients called for are widely available. "The Cuisine of Armenia" is a user-friendly guide for beginners and an indispensable reference for advanced cooks. It has long been considered the standard work in its subject area and should make Armenians even more proud of their heritage than they may already have been. Another great book by Sonia Uvezian is "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan." This is without doubt the most important volume on the region's cookery, offering a profusion of splendid recipes interspersed with enlightening text and evocative period illustrations.

This acknowledged classic, the standard in its field, is without doubt one of the best investments I have ever made. I have tried dozens of the recipes, and every single one was fantastic. Ignore the negative comments in the August 5 review--they are totally without foundation. To say it is impossible to find any recipes that are usable in today's Armenian kitchen and that they are all dull and uninteresting is simply preposterous! Such a statement says nothing about "The Cuisine of Armenia" but a great deal about the reviewer. As for the cover of the book, which features a photo of flaming Ararat Pilaf, it is absolutely stunning and a brilliant choice for an Armenian cookbook!

This book manages to combine Eastern AND Western Armenian cooking and doesn't require an ethnic grocery store around the corner to make the items. History of certain meals is included. Even a beginning cook, such as myself, can follow the instructions.

When I saw the first edition of this book, which was published in 1974, I thought that Sonia Uvezian had begun her food writing career in a manner in which most other cookbook authors would be happy to end theirs. Along with its lucid and informative text, The Cuisine of Armenia showcases a dazzling collection of flavor-packed recipes ranging from the traditional to the unusual, from the rustic to the sophisticated. The following is just a (the last bite always comes too soon!); Mussels Stuffed with Rice, Pine Nuts, and Currants (will make a dedicated mussel lover out of anyone); Red Pepper and Walnut Dip with Pomegranate (excellent served as an appetizer or as an accompaniment to grilled fish, poultry, or meat); Meat and Egg Rolls (a perfect picnic or buffet dish); Meat Soup with Vegetables and Herbs (Echmiadzin Bozbash) (if you can't make it to Echmiadzin, try this); Dumplings in Yogurt or Tomato Broth (Mantabour) (guaranteed to brighten a dreary winter day); Fruit Paste Dipped in Egg (delightfully original); Oysters in Tomato Wine Sauce (excellent and uncomplicated); Spitted Trout with Tarragon and Pomegranate (simple though hardly commonplace); Roast Chicken with Apricot and Chestnut Stuffing (splendid! Uvezian's own creation); Roast Turkey with Cinnamon-Glazed Apples (easy to make and impressive to serve); Broiled Skewered Pork with Pomegranate Syrup (one of the glories of Caucasian Armenian cooking); Harput Keufteh (deservedly famous and well worth the effort); Keufteh in Yogurt Sauce (a real winner that shouldn't be missed); Ashtarak Dolma (a transcendant experience!); Baked Pumpkin Stuffed with Rice, Raisins, Prunes, and Apples (truly enchanting!); Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds (elegant!); Fried Eggplant and Tomato Slices with Garlic Yogurt Sauce (a superb combination!); and Yogurt Cream (another great Uvezian invention). Also, all of the savory pastries, pastas, breads, and desserts I have tried are knockouts.After countless memorable meals resulting from Uvezian's remarkably clear recipes, I can say with certainty that I was correct in my original assessment of this work. The Cuisine of Armenia is indeed a very great accomplishment. I should mention, however, that Uvezian's latest cookbook, Recipes and Remembrances from an Eastern Mediterranean Kitchen, is an even greater achievement. In addition to hundreds of fabulous recipes from Syria, Lebanon, and Jordan, it contains a number of magnificent Armenian ones not found in The Cuisine of Armenia. The book also provides fascinating information on the important contributions Armenians have made to the cultural and economic life of the region, something that has been largely ignored by other food writers. For example, I was surprised to learn of the significant role Armenians have played in the culinary life of Aleppo, where the wheat and

I have long been a fan of Sonia Uvezian. Although all of her books are so original and outstanding that it is difficult to single out any one of them, I cannot bestow enough praise on this landmark classic, which documents the extraordinary diversity of Armenian cuisine with hundreds of authentic recipes, extensive background information, splendid menus, an excellent glossary, and handsome illustrations. Spectacular combinations like rice pilaf with flaming apples and quinces, nuts, and dried fruits (Ararat Pilaf) sit alongside earthy peasant bulghur-based dishes and soul-satisfying soups. And what pastries and confections! The dessert chapter alone is worth twice the purchase price! The same can be said for the author's own Armenian-inspired creations.A born teacher, Uvezian gives clear and easy-to-follow directions that produce superlative results. All of the recipes I have tried have earned raves from family and friends. There are so many wonderful ones that I cannot possibly begin to list them bulghur stuffing (not your usual stuffed grape leaves; there's a great recipe for those, too) -Phyllo pastry boeregs with cheese, spinach-cheese, or meat filling (you'll dream about these!) -Lamb soup with potatoes, apples, quinces, and fresh herbs (poetry in a bowl!) -Fried fish with oranges, black olives, and mint (as appealing to the eye as it is to the palate) -Chicken in wine sauce with mushrooms, tarragon, and walnuts (a hands-down winner!) -Baked pork and bulghur keufteh with beef filling, served with dried apricot soup (another shining example of this book's originality) -Stuffed eggplants, green peppers, tomatoes, apples, and quinces (Echmiadzin Dolma) (a truly inspired creation) -Fried eggplant with pomegranate sauce (a brilliant combination that created a sensation when it appeared in the first edition) -From the breads and the coffeecakes, don't miss out on the lavash, pideh, choereg, and tahinov gatah -From the pastries, cakes, and cookies, the baklava, bourma, kadayif, and kurabia are absolutely the best I have ever tasted!The original hardcover edition of this book, published in the early 1970s, established Uvezian as THE authority on Armenian cooking. Although I am pleased to see the 25th anniversary paperback edition, I hope that this standard work will again become available in hardcover. I also treasure Uvezian's Cooking from the Caucasus as well as her books on appetizers and sandwiches, all of which should be reprinted. I have given copies of several of her books, including The Cuisine of Armenia, as gifts to friends. If you can find any titles by this fine author, grab them