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Vegetarian Dishes from Across the Middle East
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New or Used: $19.34
This title features two hundred and fifty vegetarian recipes from across the entire Middle East, by a late cookbook author whose works - including this one - have garnered a growing cult following since their original publication. "Vegetarian Dishes from Across the Middle East" presents more than 250 recipes from the entire arc of the Middle East, and including north Africa. Late author/restaurateur Arto der Haroutunian begins with a brief introduction to Middle Eastern history in both a general and a culinary sense, to place the book's recipes within a larger cultural context. He then devotes sections to soups, salads, pastas, pastries, and more, including information about how to make sauces and dressings. The book's recipes are clearly presented, with easy-to-follow steps. They range from the simple - plain kasha, for instance - to the more unusual - ougat agas, or cauliflower and pear pie. Arto der Haroutunian's book has a recipe for every reader. It's perfect both for new cooks and for those who want to expand their skills. It showcases the versatility of both vegetarian and Middle Eastern cuisine, and provides delicious ways to fulfill Michael Pollan's now famous and ever-more-widely-championed dictum: 'Eat food. Not too much. Mostly plants'.
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About the Author

Arto der Haroutunian strongly believed that the roots of many Western cuisines lie in Middle Eastern food, and he wrote numerous cookbooks to introduce that tradition to a larger audience. In addition to these occupations, he was also a painter, composer, and translator. He died in 1987. A Web Site, http://artoderharoutunian.com/, includes extensive biographical information as well as video appearances and up-to-date info about all of his books.

Reviews

"I found it hard to put this hard-backed recipe book down... [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual." --The Vegetarian "Out of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking." --Publishing News "All Arto's cookbooks became classics....second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated." --The Foodie "I found myself wanting to eat everything in this collection of tasty veggie dishes...Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable." --The Independent on Sunday "Learn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried." --The Green Parent "[Arto's] versions of staple Greek dishes...rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking...including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries." --The Topic "[Arto's] brilliant book includes...enough delights to turn a glut into a feast." --Stella Magazine "The recipes...glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates." --The Gastronomer's Bookshelf I found it hard to put this hard-backed recipe book down [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual. The Vegetarian Out of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking. Publishing News All Arto s cookbooks became classics .second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated. The Foodie I found myself wanting to eat everything in this collection of tasty veggie dishes Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable. The Independent on Sunday Learn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried. The Green Parent [Arto s] versions of staple Greek dishes rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The Topic [Arto s] brilliant book includes enough delights to turn a glut into a feast. Stella Magazine "The recipes glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates. The Gastronomer s Bookshelf "

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