What do you think?
Rate this book
The Armenian Table: More than 165 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style
A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection
Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh 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.
Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh 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.
320 pages, Hardcover
First published May 1, 2004
13 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 3 of 3 reviews
July 13, 2007
Yes, this is a cookbook. But what a fine cookbook this is! The recipes in here are the most delicious Eastern Mediterranean dishes I've ever made, and there are many budget staples.
July 3, 2013
Made several recipes in this book and they were just OK. I have better Armenian cookbooks.
I am also a bit confused by the sarma recipes. She subtitles all the sarmas as yalanchi. We call the meat one sarma and the meatless ones yalanchi sarma. Yalanchi means "fake" or meatless. The author gave a 21st century update with wild rice for the meatless, but the basic more authentic recipe would have been appreciated as well.
I am also a bit confused by the sarma recipes. She subtitles all the sarmas as yalanchi. We call the meat one sarma and the meatless ones yalanchi sarma. Yalanchi means "fake" or meatless. The author gave a 21st century update with wild rice for the meatless, but the basic more authentic recipe would have been appreciated as well.
May 26, 2009
Made a recipe for marinated yogurt cheese balls. Had never made cheese before, discovered what whey is. This type of food is among my favorite.
Displaying 1 - 3 of 3 reviews