THE COMPLETE ARMENIAN COOKBOOK

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  • THE COMPLETE ARMENIAN COOKBOOK

THE COMPLETE ARMENIAN COOKBOOK

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Author: Alice Bezjian 

Now in its 5th printed edition, Alice Bezjian has long since elevated Middle Eastern cooking to a level of haute cuisine, all the while adapting her easy to follow recipes to the contemporary kitchen. The 280 plus pages include family recipes spanning back 70-80 years, along with Bezjian's own creations and favorites from family and friends for over 40 years.

The recipes can easily be executed by a beginner, as they are very simple to follow. It would also appeal to the more experienced and sophisticated cook who does a great deal of entertaining. 

The books are donated by Albert and Terry Bezjian Charitable Trust. Proceeds to benefit programs in Armenia.


Review:

"The Middle Eastern recipes in Mrs. Bezjian's book are not easily found in other cookbooks. I had not anywhere encountered a recipe for Ayesh-el-Sa-raya, a bread baked in syrup and topped with clotted cream. There is even a workable recipe for lokoom, a fruit paste, for which I had been searching for years. There are Armenian dishes which may perhaps surprise many Armenians, such as paska, the Russian-Armenian Easter bread, snail shaped fritters with syrup, or a pudding made with chicken breasts. Certainly, any Westerner will be fascinated with the variety, as I was."

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Author: Alice Bezjian 

Now in its 5th printed edition, Alice Bezjian has long since elevated Middle Eastern cooking to a level of haute cuisine, all the while adapting her easy to follow recipes to the contemporary kitchen. The 280 plus pages include family recipes spanning back 70-80 years, along with Bezjian's own creations and favorites from family and friends for over 40 years.

The recipes can easily be executed by a beginner, as they are very simple to follow. It would also appeal to the more experienced and sophisticated cook who does a great deal of entertaining. 

The books are donated by Albert and Terry Bezjian Charitable Trust. Proceeds to benefit programs in Armenia.


Review:

"The Middle Eastern recipes in Mrs. Bezjian's book are not easily found in other cookbooks. I had not anywhere encountered a recipe for Ayesh-el-Sa-raya, a bread baked in syrup and topped with clotted cream. There is even a workable recipe for lokoom, a fruit paste, for which I had been searching for years. There are Armenian dishes which may perhaps surprise many Armenians, such as paska, the Russian-Armenian Easter bread, snail shaped fritters with syrup, or a pudding made with chicken breasts. Certainly, any Westerner will be fascinated with the variety, as I was."