His Middle Eastern Cookery is regarded as the seminal work on the
subject but it has been out of print for twenty years with second hand copies
on offer for over four hundred pounds, such was its scarcity and popularity. At
last here in a new redesigned edition is the Middle Eastern cookbook that
everyone wants. It is a book containing every possible recipe from the Middle
East -there are dishes from the plains of Georgia, from Afganistan, Egypt,
Syria, Lebanon, Israel, Persia and Armenia.
It is written in the same wonderful style as his
other classic cookbooks; peppered with anecdotes on life, food and culture. He
guides us first round the mezze table and then leads us on to recipes for
soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the
best use of meat, fish and poultry. He teaches the cook about the different
spices that are favoured by different countries - mint for Armenia, cumin for
Iran and with each recipe comes a piece of history or a fable which makes this
a book to read as well as an unequalled collection of recipes. Arto der
Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but
came to England as a child and remained here for most of his life. 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. He died in 1987 at the untimely age of 47 but is survived by his
wife and son who still live in Manchester. As well as his passion for cooking,
Arto was a painter of international reputation, a composer and translator of
Turkish, Arab, Persian and Armenian authors. He was a true polymath.
I purchased this book over twenty years ago when I
was in Cyprus. It still remains one of my most favorite cook books. Not only
are there wonderful recipes from the Middle East but there are also little
stories that describe the culture and food of the region. The author has also
included regional variations of a single recipe(eg. five different preparations
of coffee!). There is a great variety of food preparations not found in any
other book. A true gem and a must for any fine collection!
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