"There is no love sincerer than the love of food," said George Bernard Shaw, and that love echoes in the flavours of Armenian Cuisine.
It is the love of a full table in good company, the subtle and well-chosen ingredients, a wealth of the Mediterranean sun that transforms vegetables into beauty and fragrance and an afternoon spent cooking for your loved ones.
This Armenian cookbook offers a simple and complete introduction into the rich Armenian cuisine, illustrated with inspiring photos of real cooking. It contains 139 delicious recipes, some plain and simple, others elaborate, but all complex, with a fragrance that has survived the test of time.
Armenian Cuisine has a big variety of salads and vegetarian recipes but also delicious preparations of soups, meat dishes and is known for its savoury pastries such as su beureg and mante.
Aline Kamakian, a passionate cook and co-owner of Mayrig restaurant, traveled with writer and anthropologist Barbara Drieskens to her homeland, Cilicia, where many of these recipes originated. There they gathered stories, recipes and vibrant images that add to the rich history of passing on from mother to daughter.
Size 220 x 270 mm
ISBN: 978 9953 022 01 7
Recipes transmitted from mother to daughter, practical tips, high quality products, a bit of magic and lots of love, generous hospitality and family warmth are the ingredients of the dishes prepared by Aline Kamakian in Mayrig restaurant one of the most famous Armenian restaurants in Beirut.
A book that retraces the history of Armenians through their culinary traditions.
- NOUN MAGAZINE
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