Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.
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.
This book is about vegetables: the known, the little known and the few still largely unknown. What is collected here is a rich, wholesome repertoire of fascinating recipes... Læs mere
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... Læs mere
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.