Arto der Haroutunian has collected together a treasury of recipes. The
cooking of vegetables is treated with reverence in the in the lands that
make up the rich and varied tapestry of the Middle East. Here are warm
and spicy stuffed vegetables, cool and fragrant soups, delicate
preserves, pilafs, breads, pickles, relishes and pastries.
Every one of the 12 cookbooks Arto der Haroutunian wrote became a
classic; his thoughtful, erudite writing helped to explain to westerners
the subtlety, complexity, and diversity of Middle Eastern and North
African cooking.
In Vegetarian Dishes from the Middle East he collected together a
treasury of recipes. The cooking of vegetables is treated with reverence
in the in the lands that make up the rich and varied tapestry of the
Middle East. The people depend on the grains and pulses, nuts,
vegetables, and fruits of the region for their daily food. Here are warm
and spicy stuffed vegetables, cool and fragrant soups, delicate
preserves, pilafs, breads, pickles, relishes, and pastries.