Specifications
| Publisher | Grub Street Cookery |
| ISBN 13 | 9781911667865 |
| ISBN 10 | 1911667866 |
| Author | Arto Der Haroutunian |
| Language | English |
| Book Description | The basis of society in Arabia, especially in the south, was agriculture - cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and ex |
| About the Author | 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 there 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. Given his passion for cooking it was a natural progression that he began to write cookery books as they combined his love of food with his great interest in the history and culture of the region. 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. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. 1654 |
| Publication Date | 45225 |
| Number of Pages | 384 pages |
Complete Arab Cookery
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