All Arto der Haroutunian`s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines & his books were intended as an introduction to that tradition. His ” Middle Eastern Cookery” is regarded as the seminal work on the subject but it had been out of print for twenty years with second hand copies on offer for over four hundred pounds, such was its scarcity & popularity. At last here in a new redesigned paperback edition is ” The Middle Eastern Cookbook” that everyone wants. It is a book containing every possible recipe from the Middle East
- there are dishes from the plains of Georgia, from Afganistan, Egypt, Syria, Lebanon, Israel, Persia & Armenia. It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food & culture. He guides us first round the mezze table & then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles & grills that make the best use of meat, fish & poultry. He teaches the cook about the different spices that are favoured by different countries
- mint for Armenia, cumin for Iran & with each recipe comes a piece of history or a fable which makes this a book to read as well as an unequalled collection of recipes.