Confined for millennia to its homeland of Armenia, the Caucasus and Iran, yoghurt finally arrived in the West and quickly captured the imagination and fancy of millions of people, mainly as a snack or dessert. This book includes a selection of recipes which illustrate the potential of this food, plus information on the origins and background of each dish.

The Yoghurt Book

Cookbooks, Food & Wine

Haroutunian, Arto Der

Main Courses & Side Dishes

Penguin Books, Ltd.

Complete Arab Cookery (Mayflower Books)

HarperCollins Distribution Ser

All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; 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. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natural food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalizingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

Sweets and desserts from the Middle East

Century Pub.

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

Cooking by Ingredient

Ebury Press

A Turkish Cookbook,A

Vintage/Ebury (A Division of Random House Group)

<p>The more than 200 recipes in this book from Armenian-born writer Arto der Haroutunian (1940-1987) expand the use of yoghurt beyond the limitations of breakfasts, desserts and dips, incorporating it into an array of dishes. As well as instructions for making yoghurt, there are soups, salads, breads and vegetables, plus egg, meat and fish recipes, which draw on culinary traditions from around the world. The explanations are short and simple, and the photography mouth-watering.</p>

The Yoghurt Cookbook

Grub Street

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

Books by Haroutunian, Arto Der