By Alice Antreassian

Since the first Armenian cookbook appeared no earlier than the beginning of the 20th century, most Armenian recipes were passed for generations orally, from mother to daughter. But each generation brought its own culinary creativity to the process, hence twenty recipes that can easily be found for dolma.

Some recipes in this book come from the author's own families, some from friends in today's Armenian communities of Iran, Lebanon, France, Syria, Turkey, and Armenia. This book includes many drawings to illustrate cooking steps and is excellent for both experienced and inexperienced cooks.

Include recipes for appetizers, soups, main dishes, meat, vegetables, pilafs, pastas, pastries, salads, sauces, breads, desserts, candies, jams, beverages, and Lenten dishes.

6th edition

190 pages, ring bound

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