Uvezian, an Armenian born and raised in Lebanon, shares her lifelong romance with yogurt and its attendant epicurean pleasures in this one-of-a-kind cookbook.
The author of this cookbook/memoir remembers life as she lived it as a girl in Beirut, particularly at the family summer house in Bekaa Valley, one of the world's most fertile agricultural areas. Recalling both hard work and blissful idleness, she uses her own background to enhance the recipes, which are culled from a long tradition of Arab ...
Situated at the crossroads of east and west between the Mediterranean, Black, and Caspian seas, the richly historic region of Armenia has provided the world with one of its most varied and exciting culinary traditions. Fragrant with the aroma of spices and herbs, Armenian cuisine abounds in succulent kebabs, stuffed vegetables and fruits, opulent ...
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