The Armenian Table : More than 165 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style

Book Description
A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection

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 eleventh 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 mackerel with lemon and dill; red snapper 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.


From the Inside Flap
A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection

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 eleventh 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 mackerel with lemon and dill; red snapper 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.


From the Back Cover
Advance Praise for The Armenian Table

"The Armenian Table is Mediterranean "soul food" at its best. I am only sorry that I have missed out on the Jenanyan family parties, where I could have tasted most of these dishes prepared with their well-tuned palates and passion for quality and tradition. I will cook Victoria Jenanyan Wise's recipes for myself, and with pleasure."
--Joyce Goldstein, author of Saffron Shores: Jewish Cooking of the Southern Mediterranean and Solo Suppers

"Victoria Wise shares my conviction that family and culture are best preserved and respected through the foods we share. She commemorated my family's culinary history in Annie & Margrit: Recipes and Stories from the Robert Mondavi Kitchen. Now, we have the gift of learning about, and cooking, the foods handed down to her. I can't wait to try every dish in The Armenian Table."
--Margrit Biever Mondavi


Praise for the Cookbooks of Victoria Jenanyan Wise

American Charcuterie
"A book that reads as if it had been written by your most loving and food-wise neighbor."--Gourmet Magazine

"There are very few good books about charcuterie and this one reflects all the right instincts of its author and a genuine love for food and eating."--Alice Waters, author of Chez Panisse Fruit and Chez Panisse Cooking

The Vegetarian Table: Mexico
"This is the best book I've read on vegetarian cooking. Victoria combines the big, bold flavors of Mexico with healthy, zesty food you'll want to eat every day."
--Mark Miller, author of Coyote Cafe

"Like the best haiku poetry, these recipes are startling in their simplicity and offer complex rewards."--Lorna Sass, author of Pressure Perfect and Lorna Sass' Complete Vegetarian Kitchen

The Gardeners' Community Cookbook
"A knowing and generous cook, Victoria Wise brings together a vivacious community of food lovers who swap recipes, share their gardening secrets, tell stories, and reveal their passion for growing and cooking the best." --Marion Cunningham, author of Lost Recipes and The Supper Book

The Pressure Cooker Gourmet
" This book and the pressure cooker will become "must haves" in the kitchen of any smart cook who wants gourmet meals in half the time."--Diane Phillips, author of The Ultimate Rotisserie Cookbook and The Soup Mix Gourmet


About the Author
Victoria Jenanyan Wise is the author of twelve successful cookbooks, including the bestselling The Well-Filled Tortilla (co-authored with Susanna Hoffman), The Gardeners' Community Cookbook, and, most recently, The Pressure Cooker Gourmet. She lives in Oakland, California.



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Wise began her culinary career at Chez Panisse in Berkeley, CA, and has written a dozen other cookbooks, from American Charcuterie to The Vegetarian Table: Japan, but her culinary roots are Armenian. Here she focuses on the food she learned from her father and his extended family, who immigrated to California in the early decades of the 20th century. Some of the dishes will be familiar to those who have eaten Middle Eastern cuisines, especially Turkish, while others, such as a Spring Chicken Stew with Leeks, Fava Beans, and Tarragon, will be new to most readers. Wise also puts her own spin on some of the traditional dishes, adding Wilted Leek and Fontina Cheese Topping, for example, to classic Armenian pizza. One of the few books on the topic, this is recommended for most collections. Copyright 2004 Reed Business Information.


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