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 and 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 and popularity.
It is a book containing every possible recipe from the Middle East – there are dishes from the plains of Georgia, from Afghanistan, Egypt, Syria, Lebanon, Israel, Persia and Armenia. It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food and culture. He guides us first round the mezze table and then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the best use of meat, fish and poultry. He teaches the cook about the different spices that are favoured by different countries – mint for Armenia, cumin for Iran and 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.
‘Arto der Haroutunian’s classic was regarded as a seminal work on a rich culinary tradition. At last, here’s a redesigned new edition of the cookbook everyone wants.’ Delicious
‘Much admired…covers an impressively disparate range of cultures.’ The Independent on Sunday
‘This book will provide real foodies with a classic they can enjoy for years to come.’ The Oxford Times
Arto der Haroutunian
Every one of the twelve 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. He was born in Aleppo, Sy …
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