4to, 367 pp, profusely illustrated in b/w & colour plates, New, Drieskins Kamakian, Lebanon, first edition, 2011.

Synopsis

Over 130 of the most popular and delicious Armenian recipes are contained in this book. It is packed with aromatic flavours and ingredients that are combined in clearly described recipes to make spicy and subtle, mouth-watering authentic dishes. Aline, passionate cook and co-owner of Mayrig restaurant and Batchik, travelled with writer and anthropologist Barbara 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, a whole culture through food. Armenian cuisine is illustrated throughout and is peppered with anecdotes and tips that make it more than just a cookbook.