An enduring classic
Rating:
5 / 5
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.
A great book
Rating:
5 / 5
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.
The best has gotten better!
Rating:
5 / 5
I have used various editions of this classic cookbook over the years, and it remains one of my all-time favorites. Unlike the 1998 edition, which fell apart after only a couple of weeks, this new one is much better made and is holding up very well. Also, the quality of the illustrations is far superior.Uvezian has done an admirable job of presenting hundreds of mouthwatering and healthful recipes in her characteristically clear and concise style. The dishes described are rich and varied, the simple-to-follow instructions explain exactly what to do, and the ingredients called for are easy to find. The recipes from the Caucasus, which were unknown in America before the original hardcover edition of this book came out, are in themselves worth the purchase price. "The Cuisine of Armenia" is a real treasure. Not only is it a must have for every Armenian household, it belongs in the library of every enthusiastic cook.
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