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The Armenian table : more than 165 treasured recipes that bring together ancient flavors with 21st-century style /

by Wise, Victoria; Wise, Rick.
Material type: materialTypeLabelBookPublisher: New York : St. Martin's Press, 2004Edition: 1st ed.Description: xii, 306 p. : ill. (some col.), 1 map ; 24 cm.ISBN: 0312325312 :.Title notes: $29.95 7-2004 (SPM)Subject(s): Cookery, Armenian
List(s) this item appears in: Armenian Genocide
    average rating: 0.0 (0 votes)
Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.5956 WIS (Browse shelf) Available 39270002523979

Enhanced descriptions from Syndetics:

ictoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking-a cuisine that com-bines Mediterranean flavors with Persian and Russian accents. In her thirteenth 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.

Includes index.

$29.95 7-2004 (SPM)

Table of contents provided by Syndetics

  • Acknowledgments (p. xi)
  • Introduction: The Armenian Table, from Ararat to America and Me (p. 1)
  • The Armenian Cupboard (p. 9)
  • Yogurt: Essential and Versatile (p. 17)
  • The Armenian Maza Table (p. 33)
  • Breads and Savory Pastries (p. 59)
  • Salads: Old World and New (p. 89)
  • "Meat" Balls: Kufta (p. 103)
  • Lamb and Other Meats (p. 129)
  • Poultry, Game, and Eggs (p. 155)
  • Fish and Seafood (p. 197)
  • Vegetables: Roasted, Stewed, Stuffed (p. 215)
  • Pilafs (p. 249)
  • Sweets (p. 263)
  • Index (p. 301)

Reviews provided by Syndetics

Library Journal Review

Wise began her culinary career at Chez Panisse in Berkeley, CA, and has written a dozen other cookbooks, from American Charcuterie to The Vegetarian Table: Japan, but her culinary roots are Armenian. Here she focuses on the food she learned from her father and his extended family, who immigrated to California in the early decades of the 20th century. Some of the dishes will be familiar to those who have eaten Middle Eastern cuisines, especially Turkish, while others, such as a Spring Chicken Stew with Leeks, Fava Beans, and Tarragon, will be new to most readers. Wise also puts her own spin on some of the traditional dishes, adding Wilted Leek and Fontina Cheese Topping, for example, to classic Armenian pizza. One of the few books on the topic, this is recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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