May 2006 • Vol. 27, No. 4 (94)

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The Armenian Genocide Film- New Affirmation of Genocide

Campus Commemorates April 24th-Armenian Genocide Day-With Solemn Ceremony

"Armenians in Fresno" Subject of Osher Institute Presentation

Araz Artinian Presents The Genocide In Me

Volume 14 of the Journal for the Society for Armenian Studies

Dr. Reid Speaks on "Inner Dimensions of the Armenian Genocide"

Review-Armenian Baking and Cooking

Congratulations Fresno State Armenian Studies Minors and Grads

Arshile Gorky Exhibit at Fresno Art Museum: A Unique Armenian Artist

Matossian Presents "A Case of Mistaken Identity: Why Arshile Gorky Changed His Name" as Part of University Lecture Series at Fresno State

President Bush Issues April 24 Statement

ASP Administrative Aide Ziegler to Retire

Saroyan Drawings and Books Donated to ASP

Canada Recognizes the Armenian Genocide

Armenian Studies Website Undergoes Changes

Armenians on the Internet

Poetry

Review-Armenian Baking and Cooking

SVETLANA BAGDASAROV
STAFF WRITER


Anthony P. Mezoian's culinary masterpiece Armenian Baking and Cooking: From Middle East to Down East, since 1896 is an interesting and self-explanatory spiral- bound booklet. The 110 pages of pure genius include simple easy-to-follow instructions and vivid images to help make sure the foods turn out the way they were originally intended. What is particularly unique about this cookbook is the clever usage of historical backgrounds and personal anecdotes that accompany the recipes. This is more than just a recipe book-so much new and useful information is written for personal enjoyment and enlightenment. You don't have to be a professional chef or even a consistent cook to find this book stimulating and very helpful.


In addition to the details on food preparation, a couple of pages are set aside for a glossary of Armenian words and culinary terms, a brief essay on Armenian food heritage, and a generous amount of tips for baking and cooking are all compiled for your convenience. The author also shares his own recollections of his childhood and the part his Armenian heritage has played in his adulthood. He emphasizes the importance of food in Armenian culture and lets the reader experience the excitement of cooking native, country-style Armenian dishes through simple recipes.


Many people avoid cooking and baking because it takes too long to prepare the food. The beauty of this cookbook lies in the fact that this extra time is not needed. In the fast-paced world that we live in, time is more precious than gold, so knowing that cooking can be both enjoyable and rapid is something to smile about. Some of the recipes include: eggplant and meat casserole, lamb and celery stew, chicken broth with pasta, and mussels and rice. As for the desserts, finger-length cookies, stewed fruit, candy roll, and bread pudding are just some of the mouth-watering delights that may be prepared for special occasions or for personal indulgence.


Armenian Baking and Cooking should be a part of everyone's cookbook collection. Whether you are a beginner, or looking for ways to spruce up your tedious cooking routine, this book appeals to people of all ages and experience levels. The recipes, as well as the stories, motivate and inspire folks to find ways to hone their culinary skills. The authenticity of this recipe book is unsurpassed. It is a piece of literary work that will become a part of each household if just given the chance. Mezoian's light recipes prove that cooking doesn't have to be a chore. I believe this cookbook is worth every penny because the satisfaction that comes from eating good food is priceless.


The cookbook is available online from the St. Vartan Bookstore, http://www.stvartanbookstore.com.