The Cuisine of Armenia

Traditional and improvised recipes reflecting the Armenian style of cooking are brought together with a guide for locating ingredients

Cookbooks, Food & Wine

Uvezian, Sonia

Regional & International

Harpercollins

A collection of recipes from the Caucasus region-the countries of Georgia, Armenia and Azerbaijan

The Best Foods of Russia

Harcourt

Collects two hundred and fifty recipes for all manner of exotic, succulent, and healthful dishes from the Caucasian republics of Armenia, Azerbaidzhan, and Georgia

Cooking from the Caucasus

The area comprising Syria, Lebanon, and Jordan has provided the world with one of its most distinguished culinary traditions, and, in this landmark volume, Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. Written by a leading authority on Middle Eastern and Caucasian cuisines, this highly original cookbook offers hundreds of superb recipes, many of them not found elsewhere. Established favorites such as tabbuleh and baklava appear alongside exciting innovations and creative interpretations of classic dishes. The book also contains illuminating essays on a variety of topics, among them hospitality, meals and menus, and utensils. The essay on ingredients includes a definitive and much-need section on pomegranates and pomegranate molasses. What lends this book added distinction is the author's impressive grasp of the historical, cultural, and geographical influences that have shaped the region's cookery. With its personal reminiscences of an eastern Mediterranean childhood, evocative illustrations, and insightful anecdotes and proverbs, this revelatory work is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it will be a treasured addition to the library of anyone interested in Middle Eastern cooking and is destined to become a classic.

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan

University of Texas Press

The definitive guide to creating the authentic flavors of Armenian food.

Cuisine of Armenia

Hippocrene Books

The standard in its field and an acknowledged classic, The Cuisine of Armenia is the first book in any language to offer a comprehensive view of Armenian cookery. A brilliant exploration of one of the world's most varied and exciting culinary traditions, this landmark volume contains 375 splendid recipes and variations, many of them for dishes previously unknown in the West. 
Fragrant with the aroma of spices and herbs and ranging from earthy peasant fare to noble creations, Armenian cuisine abounds in succulent kebabs, stuffed vegetables and fruits, opulent pilafs, delectable breads, and irresistible pastries and confections that have been perfected by generations of ingenious cooks over a period of many centuries. Along with authentic Armenian specialties, this book includes a number of Uvezian's own superb recipes, derived from the Armenian tradition, important new contributions to a vigorous culinary style. There is also much fascinating historical information, a selection of perfectly harmonized menus, and an excellent glossary. 
Upon its initial publication in 1974, The Cuisine of Armenia received outstanding reviews and was a selection of four different book clubs, including Book-of-the-Month Club. Written by a James Beard Award winner who is a leading authority on the food of the Middle East and Caucasus, it is a "must have" volume, whether you already own one or a dozen books on Armenian, Middle Eastern, or eastern Mediterranean cooking.

The amazingly versatile sandwich lends itself to appealing combinations for any meal or occasion. This comprehensive cookbook of basic as well as out-of-the-ordinary sandwiches from around the world provides hundreds of recipes for creations that are classics in their respective cuisines and others that are quite novel. This is the definitive sandwich cookbook. Beginning with a brief history of the sandwich, the author includes recipes for canapés and tea sandwiches (sweet and savory); main course pastry sandwiches (such as Chinese Sesame Buns and Jamaican Beef Pies); filled pancakes (such as Philippine Lumpia and Crepe Sandwich Gateau); open-faced sandwiches (including smorrebrod); closed meat, poultry, seafood, egg, and cheese sandwiches; as well as sections on sandwich fillings, garnishes and relishes, traditional and unusual breads, and sandwich basics such as sauces and dressings. The author, Sonia Uvezian, of Armenian descent, was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including Recipes and Remembrances from an Eastern Mediterranean Kitchen, The Cuisine of Armenia, Cooking from the Caucasus, and The Book of Yogurt. Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications.

The complete international sandwich book: Hundreds of world-tested recipes for lunch, brunch, or breakfast, between-meal snacks, supper, the cocktail hour, picnics, and cookouts

STEIN AND DAY.

The internationally acclaimed The Book of Yogurt offers more than 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack food and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé. Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt.
A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.

The Book Of Yogurt

Reference

Ecco

The Book of Salads: An International Collection of Recipes

101 Productions

See the best price to sell, buy, or rent books by Uvezian, Sonia. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Uvezian, Sonia

See the best price to sell, buy, or rent books by Uvezian, Sonia. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Cuisine of Armenia

The Cuisine of Armenia

The Best Foods of Russia

Cooking from the Caucasus

Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan

Cuisine of Armenia

The Cuisine of Armenia

The complete international sandwich book: Hundreds of world-tested recipes for lunch, brunch, or breakfast, between-meal snacks, supper, the cocktail hour, picnics, and cookouts

The Book Of Yogurt

The Book of Salads: An International Collection of Recipes