North African Cookery
Grub Street Publishing (Verlag)
978-1-908117-30-4 (ISBN)
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Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.
Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. 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. He is survived by his wife and son who still live in Manchester. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath and his cookery books combined his love of food with his great interest in history and culture.
| Verlagsort | London |
|---|---|
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-908117-30-3 / 1908117303 |
| ISBN-13 | 978-1-908117-30-4 / 9781908117304 |
| Zustand | Neuware |
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