Rating: 
Summary: Worth every penny
Review: Sonia Uvezian has provided us with a truly engaging, scholarly exploration of one of the world's most exciting culinary traditions. If you want to become knowledgable about Armenian cooking, this exceptional book, which is packed with valuable information and splendid recipes you won't find elsewhere, is essential.
Rating:
Summary: A great book
Review: The Cuisine of Armenia is a great book. I bought this book for my sister and she realy liked it. The book reveles that some foods that Turks and Arabs say comes from them is realy Armenian. Sicne Armenians lived under Turkish and Arabs rule for a long time some of our food were taken from us and became "Trukish". It has all the recipes of all Armenian foods. If the book had pictures it wil have been easier to understand how to make the foods. A great book for all those who want to make great tasting Armenian cuisines.
Rating:
Summary: A godsend for lovers of authentic Armenian cooking
Review: 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!
Rating:
Summary: the best out there
Review: 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.
Rating:
Summary: Definitely the best book on the subject
Review: This comprehensive volume provides historical and cultural details along with hundreds of irresistible recipes to suit every occasion. If you want to discover the rich diversity of Armenian cuisine, this is the book to get.
Rating:
Summary: Definitive
Review: This enlightening volume has greatly expanded my knowledge of Armenian cookery. It is full of mouthwatering and easy-to-follow recipes. I have not had a failure yet. If you are looking for the best book on the subject, this is it.
Rating:
Summary: An enduring classic
Review: This is a very fine cookbook that provides a large number of mouth-watering recipes written in a clear and straightforward style. Dishes from both Eastern and Western Armenia are included, as are a number of Uvezian's own creations that are steeped in the Armenian tradition. Although the book lacks color photos, it does have a stunning color shot of Ararat Pilaf (two peaks of rice shaped like Great and Little Ararat) on the cover and includes beautiful drawings of dishes that are placed at the beginning of each chapter. I especially like the two illustrations that make striking use of old Armenian churches as a backdrop as well as the elegant medieval Armenian manuscript illumination that borders both the title page and the table of contents. Since this volume is moderately priced (and a great value considering the treasure that lies within it), expecting it to contain color photos would be unrealistic; the cost would have been prohibitive. Actually, the directions are so easy to follow that pictures are unnecessary. I would much rather have a cookbook like this that offers an extensive selection of outstanding recipes in addition to a tremendous amount of helpful and necessary culinary information, plus some lovely illustrations. Although Uvezian has provided a generous amount of enlightening historical material that traces the roots of Armenian cuisine far back into antiquity, she has wisely avoided trying to pinpoint the origins of the dishes, a task impossible to accomplish due to the long tradition of cultural and culinary interchange in the Middle East and Caucasus. As she explains, in addition to preserving their repertoire of national dishes, Armenians have skillfully assimilated foods of other peoples in the region and, conversely, a number of Armenian recipes have become part of the cuisines of other cultures. Until a time machine is invented that allows us to go back into the past without being impaled on someone's sword, it is probably best for us not to argue about origins but to celebrate the extraordinary creativity and diversity of Armenian cuisine as presented to us in this exceptional cookbook and to savor the delectable results it produces with joy and gratitude.
Rating:
Summary: The ultimate guide to a great cuisine
Review: 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.
Rating:
Summary: Indispensable for anyone interested in Armenian cuisine
Review: What a great find! This culinary treasure features a sensational array of national favorites from many regions of historical Armenia. As one has come to expect from Sonia Uvezian, the recipes are easy to follow and yield incredibly delicious results. Everything I have made from this book has elicited raves. It is no wonder that "The Cuisine of Armenia" has become the most trusted volume in its subject area.
Rating:
Summary: A timeless classic
Review: 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 flour trades as well as the baking and sale of bread and pastry were virtually monopolized by them for nearly three centuries. The author further informs us that the city's world-famous Baron Hotel, whose dining room once featured wild boar, pheasant, and caviar, has been owned and operated by an Armenian family ever since it was built in 1909. The Cuisine of Armenia and Recipes and Remembrances from an Eastern Mediterranean Kitchen are masterly volumes that belong in the library of every serious food lover, Armenian and non-Armenian alike. I treasure them both and would give them six stars if I could. Highly, highly recommended!
|
