LEADER 00000nam a22003733a 4500 
001    jzmdc4n7g69024n8 
003    SE-LIBR 
007    cr |||   ||||| 
008    220211s2022    xx |||||o|||||000 0|eng|d 
020    9781908117892 
041    eng 
100 1  der Haroutunian, Arto|4aut 
245 10 Middle Eastern Cookery|h[Elektronisk resurs] /|cArto der 
       Haroutunian 
264  1 |bGrub Street,|c2022 
300    384 sidor 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
500    |5MoE|aOnline epub (1.29 MB) 
500    |5MoE|aOffline epub med Adobe-kryptering (1.67 MB) 
520    All Arto der Haroutunian’s twelve cookbooks written 
       in the 1980s became classics; it was his belief that the 
       rich culinary tradition of the Middle East is the main 
       source of many of our Western cuisines and his books were 
       intended as an introduction to that tradition.  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. [Elib] 
653    E-bok 
653    eLib 
655  4 E-böcker 
655  4 Matlagning, mat & dryck 
852    |5MoE|bMoE|cE-Bok|hQca/DR|xorigin:Elib|zOnline epub (1.29 
       MB)|zOffline epub med Adobe-kryptering (1.67 MB) 
856 4  |uhttps://malmo.elib.se/Books/Details/1127258|zLåna som E-
       bok