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Glendale Public Library Celebrates the Armenian Kitchen
By Alex DerAlexanian on Nov 6th, 2009 and filed under Community,
Society. Print ThisPrint This | ShareThis
SQ_Cover_1MONTEREY-Keep up with the Los Angeles Times food editor who
recently featured two recipes from award-winning cookbook author,
Barbara Ghazarian, in her new cookbook, Simply Quince (August
2009). Join Ghazarian for a free talk and food tasting at the Glendale
Public Library on Thursday, December 10, at 7 pm.
Did you know that the near-forgotten quince (sergevil in Armenian)
claims its origin in Armenia? Ghazarian's Armenian grandmother, like
many Armenian grandmothers, made sweet, festive, ruby-red quince jam
and jelly every fall that her family ate on Armenian Cracker
Bread. Did yours?
Today, Ghazarian's new cookbook, Simply Quince, is making
history. It's the first tribute to cooking with quince ever
published. In 70 easy recipes, she masterfully demonstrates the
fruit's versatility in the kitchen and presents a trendsetting array
of contemporary flavors. Professional chefs and home cooks will find
basics such as Candied Quince, Quince Jam, Chicken and Quince Stew,
Classic Quince-Apple Pie, and Caramelized Quince Upside-Down Cake a
breeze. The more adventurous will want to try Quince-Orange Pickles
and Lamb-Stuffed Quince Dolmas, as well as the medley of quince
chutneys, compotes, cobblers, and sweets. Creamy Quince Mascarpone
Pie, homemade Grand Marnier Ice Cream with Bits of Quince, or
Quince-Infused Grappa will finish an autumn meal with mouthwatering
perfection.
QueenofQuince-cropped (Small)Most quinces sold in the United States
are grown in the San Joaquin Valley of California by Armenian
growers. Quinces are in season from September through January and can
be found at grocers such as Whole Foods as well as farmers' markets.
For the past decade, Ghazarian has shared new and exciting ways to
prepare traditional Armenian foods with professional and home cooks
across the United States. The Armenian table defines what
nutritionists now agree is the healthiest way for everyone to eat to
promote health and longevity. KOIT 96.5 - San Francisco said,
"Vegetarian dishes are a staple. They shine in Simply Armenian:
Naturally Healthy Ethnic Food Made Easy," Ghazarian's first
award-winning cookbook (August 2004).
Both Simply Armenian and Simply Quince offer revolutionary reads and
taste experiences that will satisfy foodies and gardeners
alike. Ghazarian's talk and book signing is free to the public. For
more information, contact Glendale Public Library, 222 E. Harvard St.,
Glendale, CA 91205, 818/548-2030; http://library.ci.glendale.ca.us/ or
Mayreni Publishing, PO Box 5881, Monterey, CA 93944, 831/655-4377;
www.mayreni.com.
http://www.asbarez.com/2009/11/06/glendale-public -library-celebrates-the-armenian-kitchen/
By Alex DerAlexanian on Nov 6th, 2009 and filed under Community,
Society. Print ThisPrint This | ShareThis
SQ_Cover_1MONTEREY-Keep up with the Los Angeles Times food editor who
recently featured two recipes from award-winning cookbook author,
Barbara Ghazarian, in her new cookbook, Simply Quince (August
2009). Join Ghazarian for a free talk and food tasting at the Glendale
Public Library on Thursday, December 10, at 7 pm.
Did you know that the near-forgotten quince (sergevil in Armenian)
claims its origin in Armenia? Ghazarian's Armenian grandmother, like
many Armenian grandmothers, made sweet, festive, ruby-red quince jam
and jelly every fall that her family ate on Armenian Cracker
Bread. Did yours?
Today, Ghazarian's new cookbook, Simply Quince, is making
history. It's the first tribute to cooking with quince ever
published. In 70 easy recipes, she masterfully demonstrates the
fruit's versatility in the kitchen and presents a trendsetting array
of contemporary flavors. Professional chefs and home cooks will find
basics such as Candied Quince, Quince Jam, Chicken and Quince Stew,
Classic Quince-Apple Pie, and Caramelized Quince Upside-Down Cake a
breeze. The more adventurous will want to try Quince-Orange Pickles
and Lamb-Stuffed Quince Dolmas, as well as the medley of quince
chutneys, compotes, cobblers, and sweets. Creamy Quince Mascarpone
Pie, homemade Grand Marnier Ice Cream with Bits of Quince, or
Quince-Infused Grappa will finish an autumn meal with mouthwatering
perfection.
QueenofQuince-cropped (Small)Most quinces sold in the United States
are grown in the San Joaquin Valley of California by Armenian
growers. Quinces are in season from September through January and can
be found at grocers such as Whole Foods as well as farmers' markets.
For the past decade, Ghazarian has shared new and exciting ways to
prepare traditional Armenian foods with professional and home cooks
across the United States. The Armenian table defines what
nutritionists now agree is the healthiest way for everyone to eat to
promote health and longevity. KOIT 96.5 - San Francisco said,
"Vegetarian dishes are a staple. They shine in Simply Armenian:
Naturally Healthy Ethnic Food Made Easy," Ghazarian's first
award-winning cookbook (August 2004).
Both Simply Armenian and Simply Quince offer revolutionary reads and
taste experiences that will satisfy foodies and gardeners
alike. Ghazarian's talk and book signing is free to the public. For
more information, contact Glendale Public Library, 222 E. Harvard St.,
Glendale, CA 91205, 818/548-2030; http://library.ci.glendale.ca.us/ or
Mayreni Publishing, PO Box 5881, Monterey, CA 93944, 831/655-4377;
www.mayreni.com.
http://www.asbarez.com/2009/11/06/glendale-public -library-celebrates-the-armenian-kitchen/