The Armenian Cookbook by Rachel Hogrogian was published in 1971. This cookbook features 125 Armenian recipes for a variety of meals from starters to entrees to breads and pastries.
Format: Hardcover with dust jacket, 152 pages.
Author: Rachel Hogrogain
Description: Armenian cuisine is a far better thing than the bit of pilaf or stuffed grape leaves that the casual diner in Near Eastern restaurants has timidly sampled. And here it is in all its dazzling variety -- piquant appetizers to stir the taste buds; good, rich soups to nourish the soul; succulent meat, fish and poultry dishes for hearty entrees; excitingly different combinations of grains and vegetables.
Rachel Hogrogian has made attainable those splendid breads and pastries that may have seemed too great a challenge to the intermediate baker. And her meltingly delicious desserts will move the strongest men and provide the perfect climax to any meal.
Some of these dishes require the exotic ingredients that can be ordered from Near Eastern specialty shops, and a directory of these sources is included. But most of the 125 recipes can be prepared after an average American housewife's weekly trip to her supermarket.
Consult the suggested menus and put together an Armenian meal -- balanced, nutritious and utterly delightful. You may never cook "western" again.
Condition: Fair condition. Jacket has a taped tear. Many pages have a faded stain on the page edges (seen when book is shut and not on recipes).
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