Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia

Description

With growing interest in fermentation and the medical benefits Lavash of a Mediterranean diet, Armenian food offers a new take on healthful deliciousness. It combines the best flavours and techniques of Mediterranean and central European cuisines into fresh and satisfying dishes, served with plenty of pickles, sides, and the soft, ubiquitous bread known as lavash. An ode to Armenian food and culture, Lavash is part cookbook, part travelogue, and part lookbook of tempting food and revealing atmospheric photography. More than 60 recipes-arranged by course-cover authentic breads and everything you eat with them, from soups and salads to mains and sweets. For both armchair travellers and home cooks, here's a book as enticing in the reading as its recipes are to the palate.

Kate Leahy is an award-winning food writer, collaborator, and recipe developer. She lives in San Francisco. Ara Zada is a chef, recipe developer, and television personality. He lives in Los Angeles. John Lee is a food and lifestyle photographer who shoots regularly for the San Francisco Chronicle. He lives in San Francisco.

Lavash takes readers on a colorful culinary journey to Armenia, past and present. From its investigation into the history of that part of the world to its vivid images and diverse recipes, this book explores what Armenian cuisine looks like today in a very authentic and beautiful way.--Marcus Samuelsson, award-winning chef, restaurateur, and co-owner of Red Rooster Harlem At last, Armenian food gets its due! Lavash takes us on a captivating journey through Armenia, sharing stories of this ancient land's history and people, along with the secrets of its remarkable cuisine. The flatbread recipes alone are worth the price of the book, but there's so much more revealed here--piquant salads, whole-grain porridges, and soothing soups and stews. This eye-opening book belongs on every library shelf and kitchen counter.--Darra Goldstein, Founding Editor of Gastronomica: The Journal of Food and Culture