Description
Explore the rich culinary landscape of the Middle East with *Vegetarian Dishes From The Middle East*, an essential cookbook penned by the esteemed Arto Der Haroutunian. This beautifully designed paperback, measuring 170 x 240 mm and comprising 288 pages, is a treasure trove of authentic vegetarian recipes that celebrate the vegetables, grains, and pulses central to Middle Eastern cuisine. Discover warm and spicy stuffed vegetables, fragrant soups, delightful pastries, and aromatic pilafs that will transport your taste buds to distant lands. Each recipe is crafted with reverence for the local traditions and ingredients, making it a perfect companion for both novice cooks and seasoned chefs alike. Arto’s expertise, cultivated from his life in Aleppo and experience in the culinary world, ensures that every dish encapsulates the diversity and flavor of this vibrant region. Delight in the nuances of Middle Eastern cooking and embrace the wholesome staples of vegetarian cuisine. Whether you’re preparing a cozy dinner or hosting a gathering, these delicious dishes will impress and satisfy. Perfect for anyone looking to enrich their vegetarian meal repertoire or explore Middle Eastern flavors, this cookbook is a must-have for food enthusiasts everywhere. Order yours today and experience the essence of a true culinary journey. Convenient delivery available to your doorstep, making it easier than ever to dive into these delightful recipes.
CONDITION: Brand New
Dimensions: 170 x 240 mm
Pages: 288
Bind: paperback
Author: Arto Der Haroutunian Publisher: Grub Street
Publication Date: 01-05-2021
Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books w
CONDITION: Brand New
Dimensions: 170 x 240 mm
Pages: 288
Bind: paperback
Author: Arto Der Haroutunian Publisher: Grub Street
Publication Date: 01-05-2021
Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books w