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Vegetarian Dishes from the Middle Eastby: Arto Der Haroutunian June 05, 2008 |
List Price: £14.99 Vegetarian Books Price: £9.74 You Save: £5.25 (35%)Prices subject to change. Used Price: £8.66 |
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This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!
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Middle Eastern Cookeryby: Arto Der Haroutunian September 30, 2008 |
List Price: £18.99 Vegetarian Books Price: £10.99 You Save: £8.00 (42%)Prices subject to change. Used Price: £7.85 |
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Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.
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The Yoghurt Book: Food of the Godsby: Arto Der Haroutunian 1983-04 |
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Having recently bought the author's Vegetarian Dishes from the Middle East I am delighted to add this latest book to my collection. It's packed with many classic recipes that i am sure will complement those i have already made from the Vegetarian book. Both books look amazing and the format is easy to follow. I can see why this book was considered to be one of the classic books of its time and im not suprised it has been reissued by Grub Street.
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Classic Vegetable Cookeryby: Arto Der Haroutunian May 27, 1985 |
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Arto der Haroutunian is in fine form here, expanding his usual culinary boundaries of the Mediterranean and Middle East to the whole world. This is not a vegetarian cookbook as the author points but a celebration of vegetable cookery from Serbia to Sweden, Brazil to Burma and most places in between. Scarcely a vegetable forgotten as we sample potatos from Peru, Ponkie from Ghana, Afganistan style kohlrabi and Libyan fried salsify. Virtually all recipes are embellished with anecdotes from throughout history, as the author takes us on a wonderful journey through time and space. You will find no rice or pasta dishes here, this is a book where the vegetable stands up for itself. I have recently bought a replacement copy as my old one has seen ... Read More:
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Whole Grain Cookbookby: Arto Der Haroutunian October 09, 1987 |
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Arto der Haroutunian is in fine form here, expanding his usual culinary boundaries of the Mediterranean and Middle East to the whole world. This is not a vegetarian cookbook as the author points but a celebration of vegetable cookery from Serbia to Sweden, Brazil to Burma and most places in between. Scarcely a vegetable forgotten as we sample potatos from Peru, Ponkie from Ghana, Afganistan style kohlrabi and Libyan fried salsify. Virtually all recipes are embellished with anecdotes from throughout history, as the author takes us on a wonderful journey through time and space. You will find no rice or pasta dishes here, this is a book where the vegetable stands up for itself. I have recently bought a replacement copy as my old one has seen ... Read More:
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Mad Med Yoghurtby: Arto Der Haroutunian 1986 |
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Arto der Haroutunian is in fine form here, expanding his usual culinary boundaries of the Mediterranean and Middle East to the whole world. This is not a vegetarian cookbook as the author points but a celebration of vegetable cookery from Serbia to Sweden, Brazil to Burma and most places in between. Scarcely a vegetable forgotten as we sample potatos from Peru, Ponkie from Ghana, Afganistan style kohlrabi and Libyan fried salsify. Virtually all recipes are embellished with anecdotes from throughout history, as the author takes us on a wonderful journey through time and space. You will find no rice or pasta dishes here, this is a book where the vegetable stands up for itself. I have recently bought a replacement copy as my old one has seen ... Read More:
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North African Cookeryby: Arto Der Haroutunian 1985-02 |
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Arto der Haroutunian is in fine form here, expanding his usual culinary boundaries of the Mediterranean and Middle East to the whole world. This is not a vegetarian cookbook as the author points but a celebration of vegetable cookery from Serbia to Sweden, Brazil to Burma and most places in between. Scarcely a vegetable forgotten as we sample potatos from Peru, Ponkie from Ghana, Afganistan style kohlrabi and Libyan fried salsify. Virtually all recipes are embellished with anecdotes from throughout history, as the author takes us on a wonderful journey through time and space. You will find no rice or pasta dishes here, this is a book where the vegetable stands up for itself. I have recently bought a replacement copy as my old one has seen ... Read More:
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Vegetarian Dishes from the Middle Eastby: Arto Der Haroutunian May 03, 1984 |
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This book has saved my life! I always struggle when I have my veggie friends round for dinner to find something different. But this book has given me so many ideas I'm going to have to have more dinner parties!
>>More Details |
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Classic Vegetable Cookeryby: Arto Der Haroutunian May 27, 1985 |
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Arto der Haroutunian is in fine form here, expanding his usual culinary boundaries of the Mediterranean and Middle East to the whole world. This is not a vegetarian cookbook as the author points but a celebration of vegetable cookery from Serbia to Sweden, Brazil to Burma and most places in between. Scarcely a vegetable forgotten as we sample potatos from Peru, Ponkie from Ghana, Afganistan style kohlrabi and Libyan fried salsify. Virtually all recipes are embellished with anecdotes from throughout history, as the author takes us on a wonderful journey through time and space. You will find no rice or pasta dishes here, this is a book where the vegetable stands up for itself. I have recently bought a replacement copy as my old one has seen ... Read More:
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North African Cookeryby: Arto Der Haroutunian September 26, 1985 |
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Arto der Haroutunian is in fine form here, expanding his usual culinary boundaries of the Mediterranean and Middle East to the whole world. This is not a vegetarian cookbook as the author points but a celebration of vegetable cookery from Serbia to Sweden, Brazil to Burma and most places in between. Scarcely a vegetable forgotten as we sample potatos from Peru, Ponkie from Ghana, Afganistan style kohlrabi and Libyan fried salsify. Virtually all recipes are embellished with anecdotes from throughout history, as the author takes us on a wonderful journey through time and space. You will find no rice or pasta dishes here, this is a book where the vegetable stands up for itself. I have recently bought a replacement copy as my old one has seen ... Read More:
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