Armenian Table

Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her thirteenth cookbook--and her first on Armenian food--Wise collects traditional favorites and inspired contemporary variations. Recipes include: Lavosh, Armenian pizzas, and other savory breads Shish kebab, moussaka, and other lamb dishes Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more Grilled mackerek with lemon and dill; redsnapper stew with tomato and artichokes Stuffed vegetables (dolmas) and stuffed grape leaves Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more. This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines.