The Barbecue Cookbook

der-haroutunian-arto

Pan/Macmillan

Middle Eastern Cookery

Arrow (A Division of Random House Group)

Every one of the 12 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. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes.  The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East.  The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food.  Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries.  Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life.  He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of  the region. 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. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds.

Vegetarian Dishes from the Middle East

Cookbooks, Food & Wine

Vegetarian & Vegan

Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.

North African Cookery

Regional & International

RANDOM HOUSE UK

Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.  Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.  This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures.  With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.

Classic Vegetable Cooker

Rear cover notes: "Over 130 fabulous recipes from one of the world's greatest cuisines. This collection of mouthwatering recipes and fascinating anecdotes from one of the most popular Middle Eastern cookery experts brings alive the magic of the country, the diversity of its peoples and the sheer originality of its food. The food of Turkey is not new to Arto der Haroutunian, who was brought up near Aleppo. He draws on both personal experiences and extensive research and has assembled a magnificent collection of anecdotes and traditional recipes. •Authentic, practical recipes from an expert in Middle Eastern food. •Fabulous seafood, vegetable, pastry and fruit dishes appealing to vegetarians and meat-eaters alike. •Ideas for entertaining as well as appetizing daily dishes. •Conjures up all the magic of the Middle East through stories and anecdotes."

Turkish Cookbook

Yogurt is consumed in a variety of ways in many cultures throughout the world. The author, truly an expert on the subject, tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes. This splendid cookbook offers over 200 yogurt recipes ranging from the subtle flavors of Middle Eastern dishes to traditional Armenian specialties; from the spiciness of Indian curries to distinctive regional European foods. There are delicious appetizers, fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes, and fritters. The Yogurt Cookbook is the ultimate yogurt recipe cookbook. If you are a yogurt lover, this is a book for you and if you don't care for it, this book will convert you.

The Yogurt Cookbook: Recipes from Around the World

Cooking by Ingredient

INTERLINK+BOOKS

An indispensable cookbook that will inspire yogurt lovers to new gastronomic heights. Yogurt is consumed in a variety of ways in many cultures throughout the world. The author--truly an expert on the subject--tells us the history of yogurt, how to make it, and how it is easily used in all kinds of delicious recipes. The Yogurt Cookbook is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook flavorful and distinctive yogurt dishes from around the world. This splendid cookbook offers over 200 yogurt recipes ranging from the subtle flavors of Middle Eastern dishes to traditional Armenian specialties; from the spiciness of Indian curries to distinctive regional European foods. There are delicious appetizers, fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There is even a section on bread, pancakes, and fritters. Accompanied by luscious full-color photos that serve to whet the appetite, The Yogurt Cookbook is the ultimate yogurt recipe cookbook. If you're a yogurt lover, this is a book for you and if you don't care for it, this book will convert you.

The Yogurt Cookbook: Recipes from around the World

Here are two hundred and fifty delicious, authentic recipes that showcase the vibrant flavors and healthful variety of vegetarian Middle Eastern cooking. Vegetarian Dishes from Across the Middle East―originally published in 1983, out of print for 20 years, and previously unavailable in North America―now reappears as the appeal of vegetarian and Middle Eastern cooking continues to grow. Author Arto der Haroutunian wrote 12 cookbooks that share with readers his thorough knowledge of and love for Middle Eastern food and of the peoples and cultures from which it developed. Here are dishes from as far west as Albania and as far east as Iran, with tastes from everywhere in between. You’ll discover: <ul>
<li>Everyday favorites like hummus, tabouleh, Braised Mushrooms, and White Beans in Olive Oil</li>
<li>Fragrant soups and stews, from Lentil Soup (“the most popular and ancient”) to refreshing Orange and Lemon Soup</li>
<li>Healthy appetizers and salads, including Eggplant and Avocado Dip, Stuffed Tomatoes, and Spicy Beet Salad</li>
<li>
Kookoo and eggeh, the frittata-like baked omelets popular across the Middle East</li>
<li>Bread and pastry recipes, from lavash and pita to baklava and Date and Walnut Cakes</li>
<li>Sweets and holiday treats like Saffron Pudding, Banana Ice Cream, and Rose Petal Jam. 
</li>
</ul>

Vegetarian Dishes from Across the Middle East

The Experiment

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Books by der-haroutunian-arto

See the best price to sell, buy, or rent books by der-haroutunian-arto. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Barbecue Cookbook

Middle Eastern Cookery

Vegetarian Dishes from the Middle East

North African Cookery

North African Cookery

Classic Vegetable Cooker

Turkish Cookbook

The Yogurt Cookbook: Recipes from Around the World

The Yogurt Cookbook: Recipes from around the World

Vegetarian Dishes from Across the Middle East