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26 of 26 people found the following review helpful
5.0 out of 5 stars The bible of Armenian cooking. Unique and exceptional., 21 Jun. 2000
By A Customer
This review is from: The Cuisine of Armenia (Paperback)
I have long been a fan of Sonia Uvezian. Although all of her cookbooks are original and outstanding, I cannot bestow enough praise on both her latest work, "Recipes and Remembrances from an Eastern Mediterranean Kitchen", which is truly a masterpiece, and this recent edition of her first, a landmark classic that documents the extraordinary diversity of Armenian cuisine with hundreds of authentic recipes, extensive background information, splendid menus, an excellent glossary, and handsome illustrations. Spectacular combinations like Rice Pilaf with Flaming Apples and Quinces, Nuts, and Dried Fruits (Ararat Pilaf) sit alongside earthy peasant bulghur-based dishes and soul-satisfying soups. And what pastries and confections! The dessert chapter alone is worth twice the purchase pice! The same can be said for the author's own Armenian-inspired creations.
A born teacher, Uvezian gives clear and easy-to-follow directions that produce superlative results. All of the recipes I have tried have earned raves from family and friends. There are so many wonderful ones that I cannot possibly list them all: Grapevine Leaves with Lentil and Bulghur Stuffing (not your usual stuffed grape leaves; there's a great recipe for those, too); Phyllo Pastry Boeregs with Cheese, Spinach-Cheese, or Meat Filling (you'll dream about these!); Lamb Soup with Potatoes, Apples, Quinces, and Fresh Herbs (poetry in a bowl!); Fried Fish with Oranges, Black Olives, and Mint (as appealing to the eye as it is to the palate); Chicken in Wine Sauce with Mushrooms, Tarragon, and Walnuts (a hands-down winner!); Baked Pork and Bulghur Keufteh with Beef Filling, served with Dried Apricot Soup (another shining example of this book's originality); Stuffed Eggplants, Green Peppers, Tomatoes, Apples, and Quinces (Echmiadzin Dolma) (a truly inspired creation); and Fried Eggplant with Pomegranate Sauce (a brilliant combination that created a sensation when it appeared in the first edition). From the breads and coffeecakes, don't miss out on the lavash, pideh, choereg, and tahinov gatah. From the pastries, cakes, and cookies, the baklava, bourma, kadayif, and kurabia are absolutely the best Armenian versions I have ever tasted.
The original hardcover edition of this book, published in the early 1970s, established Uvezian as THE authority on Armenian cooking. Although I am pleased to see the 25th anniversary paperback edition, I hope that this standard work will again become available in hardcover. I also treasure Uvezian's "Cooking from the Caucasus" as well as her books on starters and sandwiches, all of which should be reprinted. I have given copies of several of her books, including "The Cuisine of Armenia" and "Recipes and Remembrances from an Eastern Mediterranean Kitchen", as gifts to friends. If you can find any titles by this fine author, grab them!
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12 of 14 people found the following review helpful
5.0 out of 5 stars A seminal work, highly recommended, 11 Jun. 2000
By A Customer
This review is from: The Cuisine of Armenia (Paperback)
I am a great admirer of Sonia Uvezian and have been cooking happily from all of her books for some time. Like its companion volume, Cooking from the Caucasus, The Cuisine of Armenia is truly a groundbreaking work and one of the best-kept secrets in the field of cookery. Not only is it the definitive guide to Armenian cooking, it is one of the finest and most original ethnic cookbooks I have ever seen. A major contribution to culinary literature, it is filled with splendid and utterly dependable recipes as well as essential information not found elsewhere. No serious food lover should be without this tried and true classic written by one of the most gifted cookbook authors of our time. Of the large number of cookbooks I own, the seven by Sonia Uvezian deserve the most credit for the considerable success I have achieved as a cook.
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6 of 7 people found the following review helpful
5.0 out of 5 stars Back at last! Not before time., 31 Mar. 2008
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This review is from: The Cuisine of Armenia (Paperback)
I've had this book since the seventies, when it came out in hardback. Through it I have discovered one of the least known and most delicious cuisines in the world. The recipes - at least in the American original - are aimed at the USA, but that's not in any way a problem and I must have cooked dozens of recipes - all of which worked a treat. She describes all one needs to know about a recipe with clarity and simplicity.

At the price, rush out and get it and discover this wonderful cuisine.
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4 of 5 people found the following review helpful
5.0 out of 5 stars The Cuisine of Armenia, 18 Dec. 2007
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R. Desai - See all my reviews
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This review is from: The Cuisine of Armenia (Paperback)
This book has been a God send! I made keuftah, tabouleh and namura for my boyfriend, who is Armenian and he loved it. Sonia Uvezian's recipes are easy to follow and the ingredients are readily available at almost any supermarket. I recommend adding some chopped coriander into the keuftah to give it a little more flavour.
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2 of 3 people found the following review helpful
5.0 out of 5 stars WONDERFUL!, 17 Mar. 2013
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This review is from: The Cuisine of Armenia (Paperback)
I bought this book after eating in a tiny Armenian cafe in Jerusalem. The recipes in this book are wonderful!
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The Cuisine of Armenia (Harper colophon books)
The Cuisine of Armenia (Harper colophon books) by Sonia Uvezian (Paperback - 30 Jan. 1986)
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